Eggless Sponge Cake

6 ozs (170g) Blue Band Margarine
6ozs (170g) Castor Sugar
2 tbsp golden syrup
12 ozs (340g) flour
5 tsp baking powder
300 mls milk
1 tbsp vanilla essence

METHOD

• Grease and flour two 9” sandwich tins
• Cream together the margarine, sugar and syrup until soft and light
• Sift the flour and baking powder
• Fold the flour and milk alternately into the creamed mixture. Divide the mixture between the prepared tins
• Bake above the center of a moderate oven at 350- 370 F for approximately 18 min or until firm to the touch
• Cool for 2- 3 min in the tins, then turn out o to a wire tray

BUTTER FROSTING

8 ozs (227g) margarine

24 ozs (680g) icing sugar
3 tbsp milk
1 tbsp vanilla essence

METHOD

Cream margarine, add icing sugar, milk and essence, cream until smooth and fluffy. Cover cool cake.