Eggless White Cake

• Ready In: 55 mins
• Yields: 2 round cakes

Ingredients

• 2 3⁄4 cups white flour
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 1⁄4 cups white sugar
• 1⁄2 cup corn syrup
• 1⁄2 cup  corn oil
• 3⁄4 cup water
• 1  tablespoon lemon juice

Directions

1. Preheat oven to 350 degrees F.
2. Combine dry ingredients.
3. Mix well& ensure there are no lumps.
4. Add the wet ingredients in order listed.
5. Stir until well mixed.
6. The mixture should be thick& heavy.
7. Spoon mixture into 2 well oiled& floured 9" baking pans.
8. Smooth the tops with a spatula as much as possible.
9. Bake for up to 30 minutes.
10. Check for doneness after 20 minutes& if not done, cook for another 5 minutes& check again.
11. Remove from oven& cool on wire racks for 10 minutes.
12. Carefully turn out onto a wire rack to cool completely.
13. Layer with jam& a lemon icing.
14. NOTE: It is essential to oil& flour the pans well as the corn syrup does make the batter very sticky.
15. Unlike most sponge cakes, this one does not sag in the middle& while quite light, is still good& hearty.