Lemon Sponge Cake
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Ingredients
- 450g flour
- 50g soya flour
- 5 tsp baking powder
- 150g brown sugar
- 175g vegetable oil
- zest and juice 1 lemon
- 200g icing sugar sieved
- 100g vegan margarine
- zest and juice 1 lemon
- water
- 10 in/ 25 cm sponge tins (2)
Method
- Flour, soya flour, oil and baking powder in bowl
- Add brown sugar
- Add zest and lemon juice 1 lemon
- Add enough water for dropping consistency
- Brush 2 tins with vegetable oil
- Put mixture in tins
- Bake 350C gas mark 4 for 35 minutes
- Cool slightly before take out of tin
- Cream marg
- Add zest
- Beat in icing sugar
- Add in lemon juice slowly
- Keep half of icing for on top of cake
- half for in middle
- Decorate with slices of lemon
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