Eggless White Cake - cooking recipe

Ingredients

2 3/4 cups white flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups white sugar
1/2 cup corn syrup
1/2 cup corn oil
3/4 cup water
1 tablespoon lemon juice

Preparation

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.