Sometimes mixed with biscuit base, the spongy cake base is the foundation for many cakes and pies. Here is the simple recipe I use.
- 360 g wheat flout
- 1 tbsp baking powder
- 1 tbsp vanilla powder
- 20 ml sugar
- 1.5 tsp salt
- 360 ml soy milk
- 120 ml lemon juice
- 180 ml oil
Makes: 2 round layers (20cm wide)
Cake base instructions
- Stirr soy milk and lemon juice together.
Wait few minutes until it’s yoghurt like.
- In a seperate container stirr solids.
Stirr flour, baking powder, sugars, salts together.
- Add oil and soy-lemon mix to solids.
Mix lightly without stirring too much
- Line baking tins
I recommend using two round baking tins (20cm wide). Divide the mass between the two forms.
- Bake at 175 Celsius for 30 minutes
Let me know if this worked out for you 🙂