Vanilla Sponge Cake- Gluten, Dairy, Nut And Egg Free

• 1 1/2 cups plain flour (use a typical blended general purpose gluten-free plain flour mix -as stated in the intro)
• 1 cup sugar
• 1/3 cup oil (I use vegetable oil)
• 1 cup water
• 1 teaspoon gluten free baking powder
• 1 teaspoon gluten-free bicarbonate of soda
• 1 teaspoon vanilla
• 1 tablespoon vinegar or 1 tablespoon orange juice

1. Preheat oven to 180u0b0C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
2. Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
3. Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
4. Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
5. Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
6. When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
7. Decorate as desired.

flour, sugar, oil, water, gluten free, bicarbonate, vanilla, vinegar

Taken from www.food.com/recipe/vanilla-sponge-cake-gluten-dairy-nut-and-egg-free-309848 (may not work)