Combine wet ingredients and stir into flour mixture.
Pour mixture into a 20cm round tin and bake at 175-180C for 25-35 minutes (pan should be 1/3 to 1/2 full, to accommodate rising).
Stand for 10 minutes before turning out. Cake will be delicate while still hot.
Notes - Coffee can be used in place of water, and malt vinegar instead of white vinegar.
The batter will be fairly thin, compared to ordinary cake batter.
This recipe makes good cupcakes.
