Vegan Sponge Cake
Vegan Sponge Cake is :
dairy free , lacto ovo vegetarian , veganBy Eggless Cooking
Energ egg replacer
light brown sugar
Preheat the oven to 375F for 15 minutes. Line the bottom and sides of an 8 inch square/round pan with parchment paper and grease it with non stick cooking spray.In a large bowl sift the barley flour and mix together the remaining dry ingredients.
Add the oil and mix well.
Add the water and flavor and mix for another 2 minutes.
Pour into the prepared baking pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and let it cool for 15 minutes on a wire rack. Then remove the parchment paper from the sides of the pan and slowly invert the pan to remove the cake.
Transfer the cake to the wire rack and let it cool completely before frosting.
Wine Pairing :
- cream sherry
- moscato dasti
Sponge Cake can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.