Preheat oven to 170c.
In a blender, whizz together the sugar, oil, water, egg replacer, milk and vanilla extract until smooth.
Pour this mixture into a mixing bowl.
Sift together the flour, cornflour, salt and baking powder over the top of the wet ingredients.
Using a whisk, mix together until there are no lumps.
Pour into your prepared cake tin. The batter will be quite thin.
Bake for between 25-30 minutes or until light golden and springs back to the touch.
Leave to cool, in the tin, on a cooling rack.