Cut parchment paper to the size of the sides and bottom of the cake pan, and line the pan with it.
Microwave the milk for about 1 minute. Soften the margarine in the microwave as well. Preheat the oven to 170℃.
Combine the softened margarine and sugar in a bowl, and mix with a whisk.
When they are mixed together, add the milk, and mix further.
The mixture tends to separate if the margarine is too hard or the milk is too cold. So be careful.
Add the pancake mix and baking powder, and mix further. You can still use the whisk as the batter is rather soft.
Pour the batter into the lined cake pan, and smooth out the surface. The centre of the cake will rise, so make a shallow dent in the middle.
Bake in the oven (lower rack) at 170℃ for 30 minutes.
Story Behind this Recipe
I made this for my daughter who has an egg allergy. I think this cake is the closest to a normal sponge cake so far. I baked it the day before, and decorated it the day after, but the cake was still nice and soft. But, since it's so soft, and it may break when you slice in half, so be careful.
Just mix. It gets too hot on the middle rack in our oven, so I bake it on the lower rack. But I think this may differ depending on your oven, so just take that as a reference. Bake for longer if needed.