Okay, a long time ago someone sent me this English vegan cook book. It
has a recipe for lemon sponge cake which calls for "malt extract." I
never made the cake because I really didn't know where to find this
ingredient (I searched online and only found it mentioned on beer
making web pages.) Then today at Henry's I saw a jar of Barley Malt:
Traditional Malt Syrup on sale for .99 ("save $5.") So I bought it.
The Q is; is this the "malt extract" I'm supposed to use or something
completely different?