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102

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Dairy Free Sponge Cake

Serves:

Ingredients

For measurement conversions click here

190

ml

water

40

ml

oil (olive or vegetable)

0.5

tsp

vanilla extract

1

tsp

baking powder

120

g

sugar

2

tbsp

cocoa powder (optional)

185

g

flour

Recipe submitted by: Salford Angel Centre volunteers.

Equipment needed: Oven, cake tin(s), sieve & mixing bowls.

Method

  1. Preheat your oven to 180°C fan/200°C non fan/gas mark 4.

  2. In one bowl, mix the oil, water and vanilla, then set it aside.

  3. In another bowl, sift the flour together with the baking powder, and mix well. Add in the sugar and cocoa powder (if using) and mix well.

  4. Slowly pour the oil and water mix into the dry ingredients, and gently mix until combined and lump-free. You can also add a pinch of sea salt to enhance the sweetness of the cake if you want.

  5. Line or oil the cake tin(s), and then pour in the cake batter, ensuring the top is even.

  6. Arrange the cake pan onto the middle rack and bake in the oven for about 45 minutes.

  7. Insert a knife in the middle of the cake, if it comes out dry, your cake is done, otherwise continue to bake for a further 5 minutes, then check again.

  8. Take the cake out from the oven and allow to cool completely before removing it from the pan.

Top Tips:

Using cocoa powder turns this plain sponge into chocolate cake.

Cooking times vary based on how big the baking trays are. When making 30 servings, we’d recommend splitting this into three large trays.

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FoodCycle Head Office

  • 2.16, The Food Exchange
    New Covent Garden Market
    London, SW8 5EL
  • t: 020 7729 2775
  • e: [email protected]

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© FoodCycle 2022

Registered charity No. 1134423
Company limited by guarantee no. 7101349

Website by me&you

Useful Conversions

1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug

Remember: Cooking time varies based on the quantity of food you cook