For today’s recipe we’ve decided to make a sponge cake for people who are intolerant of eggs. There are more and more people who suffer from intolerances of things like gluten or lactose.
Ana Nualart, La Cocinera de Bétulo, is aware of this and that’s why she brings us a recipe you can use to make a delicious sponge cake that contains no egg. If you also want to make the sponge cake completely vegan, what you can do is to replace the cow’s milk with a plant-based drink such as Organic Rice Drink, or Organic Oat Drink with Calcium, both from Amandín.
The special touch in this sponge cake comes from Amandín Frutos del Sol sliced almonds. Apart from being the best decoration, they’ll give it a delicious flavour and a uniquely crunchy texture.
Let’s get busy!
- 250 g flour
- 50 g maize starch
- 300 ml milk
- 1 ripe banana
- 120 sugar
- 70 ml extra virgin olive oil
- Zest of one lemon
- 1 sachet of yeast
- “Dulce de leche” caramelised condensed milk
- Frutos del Sol sliced almonds
First mix the sugar with the milk and add the oil, the lemon zest and the peeled, mashed banana.
Add the flour, the maize starch and the yeast, after first sifting all of them. Mix well.
Then pour the contents into an 18 cm non-stick mould and put it in an oven preheated to 180º for about 35 minutes. To check whether the sponge cake is done, you can stick a wooden cocktail stick in the centre; if it comes out dry the cake is ready, otherwise give it a few more minutes until the stick comes out dry.
Leave it to cool off a little and remove it from the mould. Let it cool down completely before filling it.
Once cold, cut the sponge cake in half and fill it with a good layer of the caramelised condensed milk by spreading it over the bottom half. Cover it with the top half and paint on a thin layer of caramelised condensed milk.
Finally, cover the sponge cake with Amandín Frutos del Sol sliced almonds after slightly roasting them in a frying pan without any oil.