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.
100
100
Serves:
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.
Preheat your oven to 180°C fan/200°C non fan/gas mark 4.
In one bowl, mix the oil, water and vanilla, then set it aside.
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.
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.
Line or oil the cake tin(s), and then pour in the cake batter, ensuring the top is even.
Arrange the cake pan onto the middle rack and bake in the oven for about 45 minutes.
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.
Take the cake out from the oven and allow to cool completely before removing it from the pan.
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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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
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