Sponge cake
Pan di Spagna
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For 600 g of dough (2 trays of 24 cm in diameter)
150 g wholemeal flour
100 g of potato starch
125 ml of cold-pressed sunflower oil
250 g of agave syrup
150 ml soy milk
2 packets of cream of tartar
grated rind of 1 lemon
1 pinch of salt
In a bowl, mix the oil with agave syrup and soy milk.
In a large bowl, mix the flour to the cream of tartar and lemon zest, reminding you to add the pinch of salt; then add the liquid mixture, mixing with the help of a whip and dissolving any lumps.
Grease and flour a baking pan or cover with parchment paper.
Pour in the mixture and bake in preheated oven at 180° for 25 minutes.
(Ricetta tratta dal libro "Le ricette del Grande Cerchio" di Caterina Mosca, Antonio Vallardi Editore)
[Scheda del libro: Le ricette del Grande Cerchio]
