Eggless Sponge (vegan)

• Ingredients
• Vegan margerine for greasing
• 225g/8 oz Self- Raising wholemeal Flour
• 2 tsp Baking Powder
• 175g/6 oz Caster Sugar
• 6 tbsp Sunflower Oil
• 250ml/8 fl. oz Water
• 1 tsp Vanilla Essence
• 4 tbsp Strawberry or Raspberry Jam
• Castor sugar for dusting

• Method
• Grease 2 x 20cm/8 inch sandwich cake tins and line the bases with baking paper
• Pre- heat the oven to 180 degrees centigrade/ 350 degrees farenheit/ gas mark 4 2
• Sieve the flour and baking powder into a large mixing bowl, stirring in any bran remaining in the sieve
• Stir in the caster sugar
• Pour in the sunflower oil, water and vanilla essence.
• Mix well with a wooden spoon for about a minute until the mixture is smooth, then divide evenly between the two tins.
• Bake in the pre-heated oven for 25-30 mins until firm to the touch
• Leave the sponges to cool in the tins before turning them out onto a wire rack
• To serve, remove the baking paper and place one of the sponges on a serving plate
• Cover with the jam and place the other sponge on top
• Finally, dust the top with some caster sugar