Vegan Sponge Cake Recipe - Great Italian Chefs

Ingredients

• 330g of 00 flour
• 250g of wholemeal flour
• 60g of chickpea flour, or hemp flour
• 450g of brown sugar
• 5g of baking powder
• 4g of lemon zest
• 3g of ground cardamom
• 600g of soya milk
• 60g of lemon juice
• 450g of sunflower oil
• 300g of hazelnuts, toasted
• 350g of cane sugar
• 60g of soy sauce
• 120g of water
• 1l rice milk
• 200g of cane sugar
• 250g of lemon juice
• 50g of lemon zest
• 80g of cornflour, dissolved in a little water
• 100g of strawberries
• 1 tbsp of honey, or icing sugar
• 200g of strawberries, halved, plus extra to garnish