Sponge cake

Ingredients (per 6 / 8 portions)

270 gr flour 0

90 g corn starch

200 ml seed oil

160 gr cane sugar

225 ml vegetable milk

20 gr Cream of tartar or vegan yeast

1 vanilla pod

1 pinch of salt

Cooking: static oven

Difficulty: medium-low

Procedure .

Beat the sugar with l’ oil.

Then add the flour, l’ starch, the cream of tartar and the pinch of salt and l’ aroma, that is, the seeds that are inside the pod. Beat until the mixture is creamy .

Pour into a pan with a diameter of 24/26 cm with baking paper and preferably openable.

Place in the static oven previously heated to 180° for 30 /35 minutes approx.

Always do the toothpick test. Insert the toothpick into the cake and if when it is removed it is dry then the sponge cake is cooked.