INGREDIENTS

• 1 3/4 cups (230 g) self-rising flour
• 3/4 cup (148 g) granulated white sugar
• 1/3 cup (2.7 oz/72 g) vegetable oil
• 1 cup (8 oz) water

INSTRUCTIONS

• Preheat oven to 350°F (177°C). Line an 8 x 8 inch baking pan with parchment paper.
• Add flour and sugar to a large mixing bowl. Whisk until evenly combined. Sift mixture. To do this, move your whisk back and forth rapidly through the flour mixture until it becomes light and powdery and no clumps remain. It is important to do this before adding the wet ingredients because otherwise you will have little lumps of flour in your cake batter.
• Add in oil and half of the water. Whisk batter. Add in remaining water. Whisk until batter is smooth. Batter will be very thin. If you are adding in sprinkles, stir them in now.
• Pour batter into prepared cake pan. Bake for about 30 minutes or until toothpick inserted comes out clean. The top of the cake will stay very light in color and will not brown. Let cake cool before decorating and cutting and serving.

I also used tin foil and a food container to get the shape of this make-shift cake!