eggless sponge cake

serves eight
1tbsp vegan margarine for greasing
1 3/4cups whole-wheat flour
4 tsp b.p.
3/4 cup superfine sugar
6 tbsp sunflower oil
1 cup water
1 tsp vanilla extract
4 tbsp strawberry or raspberry reduced-sugar spread
superfine sugar for dusting

簡單來說,就是所有的幹料混起來(除了果醬),再將所有濕料倒入,木勺(我拿的筷子)攪拌一分鍾到均勻,兩個相同的烤盤均勻分開,底部墊上烤盤紙(我的烤盤是防粘的,所以就沒用那什麽VEGAN MARGARINE).烤箱預熱180度,烤個大約20-30分鍾,隻要內部不粘既可.
首先放涼,然後在烤架上徹底涼透.撕掉烤盤紙,一片墊底,上麵塗果醬(我拿一罐覆盆子醬代替了)另一片蓋上麵,糖粉裝飾.
蛋糕很軟,味道不錯(糖量我減掉三分之一,不然會甜死的:P)但是覆盆子醬裏有不少種子很硌牙,吃著很有些痛苦~_~樣子到還不錯~