Oven Temperature: 200ºC/400ºF/Gas 6
Cooking Time: 25 minutes
Quantity: Makes 7x11" cake
I created this cake several years ago and haven't made it for ages. The ratios look a bit dodgy to me, but I'm keeping it here for now as I've had at least one email saying how lovely and light their cake turned out. If I were to make a vanilla cake now, I'd use the lemon cake recipe as I know that always turns out well, but using 2 tsp of vanilla extract in place of any lemony things.
275g (11 oz) self raising flour
1tsp baking powder
225g (9 oz) caster sugar
2 teaspoons/capfuls natural vanilla essence
150ml (6 fl oz) vegetable oil
250 ml (10 fl oz) soya milk or water
1) Put flour, baking powder and sugar in a bowl and stir.
2) Add vanilla essence and vegetable oil.
3) Pour over the soya milk or water and beat with a wooden spoon.
4) Pour mixture into an oblong tin (7" x 11") and cook for about 25 minutes at 200ºC/400ºF until cooked.
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