Oil Cake/ Sponge Cake – family recipe probably owned by every granny out there.
1 cup castor sugar
5 ml vanilla extract
315ml Cake Flour (1 & quarter cup)
15ml baking powder (3 tsp)
Preheat oven to 180deg C
First boil the water and oil. Set aside to cool down a bit.
Beat the eggs with sugar and flavouring until light and fluffy.
Sift together the flour and baking powder into a bowl.
Alternate adding flour and the oil mixture into the whipped eggs. Do not overbeat the flour.
Pour into a greased pan and bake for 12-15mins until it bounces back when lightly depressed with your finger or a knife/skewer comes out clean.
Let it cool completely and transfer to your serving tray.
To decorate: Soften 2-3 large tablespoons of apricot jam in the micro, spread over the cake and sprinkle coconut.
Slice and serve. Store in an airtight container.