Apricot and coconut sponge cake – Mill & Folks

Ingredients

• 250 g Bake-Free sponge cake-muffin flour mixture
• 125 g erythritol
• a pinch of black salt
• half a packet of baking powder (6 g)
• 80 g room temperature coconut cream
• 1 tablespoon of vanilla extract
• 250 g room temperature water (not cold, but not lukewarm either!