One Bowl Eggless White Cake Recipes

Steps:

• Place all ingredients except slice almonds and icing sugar in a bowl.
• Note: If you don't have buttermilk, put 2 teaspoons of vinegar in the measuring cup and fill to one cup with regular milk.
• Mix at low speed until all ingredients are moistened.
• Scrape down bowl.
• Turn mixer to high and beat for 3 minutes.
• Pour into a greased and floured 9" by 13" pan and sprinkle with the almonds.
• Bake at 350F for 30-35 minutes.
• Sprinkle with the icing sugar. (I use my tea strainer to shake the sugar over the cake. Just put the sugar in the strainer and tap it.).

Steps:

• Preheat oven to 350 degrees F.
• Combine dry ingredients.
• Mix well& ensure there are no lumps.
• Add the wet ingredients in order listed.
• Stir until well mixed.
• The mixture should be thick& heavy.
• Spoon mixture into 2 well oiled& floured 9" baking pans.
• Smooth the tops with a spatula as much as possible.
• Bake for up to 30 minutes.
• Check for doneness after 20 minutes& if not done, cook for another 5 minutes& check again.
• Remove from oven& cool on wire racks for 10 minutes.
• Carefully turn out onto a wire rack to cool completely.
• Layer with jam& a lemon icing.
• NOTE: It is essential to oil& flour the pans well as the corn syrup does make the batter very sticky.
• Unlike most sponge cakes, this one does not sag in the middle& while quite light, is still good& hearty.