400g self-raising flour (I have yet to find a wholemeal one)
4 tsps baking powder (not just bicarb)
200g caster sugar/ fine brown sugar*
400ml soya milk
150ml good quality sunflower, coconut or ricebran oil
natural vanilla essence
1x 9-10"/ 2x 7-8" cake tins, greased and floured, or dampened silicone cake moulds
Oven pre-heated to 180C
*Don't be tempted to mess around with alternative sugars if you want a classic sponge cake: gour or soft brown sugar produce a fudgy, more brownie-like cake. Demerara sugar will do rather than white, but better still if you can whizz it down a bit in a grinder. You can, however, use xylitol as sugar or 200ml agave nectar in the wet ingredients- even a combo of both. Agave gives a slightly wetter mixture, and a reallylovely soft texture.
- Combine all dry ingredients and all wet ingredients in separate bowls. then add the wet to the dry and beat for about 1-2 minutes max.
- Put into cake tin and bake straight away for about 30-40 minutes... et voila!