Rich Plain Sponge Cake

Cake

4 oz (125g) margarine
3 1/2 oz (100g) raw cane sugar
9 oz (250g) self raising wholemeal flour, sieved
3 tsp baking powder
Pinch sea salt
1/2 pt (275 ml) vanilla soya dessert or custard
1/4 tsp vanilla essence
soya milk

Filling

Jam or "butter" icing (see note 3 at the end of this web page)

1. Preheat oven to 200C/400F/gas mark 6.
2. Over a low heat dissolve the margarine and sugar. Allow to cool.
3. In a separate bowl mix together the dry ingredients. Add the margarine mixture to the dry ingredients and mix well. Add the soya dessert or custard and essence. A soft dropping (thick and runny) consistency is required so add extra soya milk if necessary.
4. Pour into two 6/7 inch round sandwich tins or one 2 lb loaf tin. Bake in the pre-heated oven for 30-40 minutes.