About this recipe:This is a light and airy sponge cake that is a perfect candidate for birthday or wedding cakes. It also happens to be dairy free. Serve with fruit or decorate with your favourite Buttercream Frosting. You can use three 23cm round cake tins instead; simply decrease baking time as required.
285g sifted cake flour
300g caster sugar
1 tablespoon baking powder
1 teaspoon salt
120ml vegetable oil
7 egg yolks
180ml cold water
2 teaspoons vanilla extract
1 teaspoon lemon extract
7 egg whites
1/2 teaspoon cream of tartar
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 170 C / Gas 3. Wash a 25cm tube cake tin in hot soapy water to ensure it is totally grease free.
Measure flour, sugar, baking powder and salt into sieve. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla and lemon extracts to the well in the order that is given. Set aside. Don't beat.
In a large mixing bowl, using an electric mixer, beat egg whites and cream of tartar until very stiff. Set aside.
Using the same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour cake mixture into tin.
Bake for 55 minutes. Increase heat to 180 C / Gas 4, and bake 10 to 15 minutes until done. Invert tin, but don't release cake until cool.