Sponge Cake Flour Mix with Buckwheat

Sponge cake (21 cm) – Vegan - Gluten-free


Ingredients
250g Sponge Cake Flour Mix with Buckwheat
15g sugar substitute (erythritol, coconut sugar, natural sweetener)
30g fresh lemon juice
1 full lemon’s zest
200 ml water
1 tsp vanilla essence
100g apricot jam

Method

Step 1
Preheat the oven to 180C.
Grease a 21 cm springform deep cake pan.

Step 2
In a large bowl combine water, fresh lemon juice, lemon zest, vanilla essence, apricot jam,
and sugar substitute.
Add the Sponge Cake Flour Mix with Buckwheat to the bowl and with a handheld mixer mix
it well together.

Step 3
Bake for 25 minutes or until golden brown.

Step 4
Transfer the sponge cake to a wire rack to cool.
Serve it with jam, cream or custard.

Store in a cool, dry place.

YUM ~ ENJOY!