Sosa vegan sponge cake recipes

VARIANT	CODE	PRICE	INSTOCK
250ml	PE.RSOILROSEMA0.25	£1.84 excl VAT	16

VARIANT	CODE	PRICE	INSTOCK
225g	RO.WHSHIITAKE.225	£4.42 excl VAT	20
500g	RO.WHSHIITAKE.500	£8.15 excl VAT	29

CODE	PRICE	INSTOCK
PE.RSOILCHILLI2	£11.65 excl VAT	7

VARIANT	CODE	PRICE	INSTOCK
500ml	PE.RAPESEEDOIL0.5	£2.03 excl VAT	14
5L	PE.RAPESEEDOIL5	£11.65 excl VAT	2

VARIANT	CODE	PRICE	INSTOCK
40g	RO.PORCINI.040	£2.02 excl VAT	4
225g	RO.PORCINI.225	£11.62 excl VAT	28

CODE	PRICE	INSTOCK
SC.FLAMBGELCHILP.2	£20.12 excl VAT	19

Create delicious vegan cake options for yourself by mixing up one of Sosa's vegan sponge cake recipes, so you get to enjoy the results!

Sosa chocolate sponge cake ingredients

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Mix the water with the potatowhip and xanthan gum, and blend them for one minute with a hand blender.
Beat the mixture with an electric whisk until it has a firm meringue texture. Add both the sugar and trehalose, and beat for another three minutes.
Melt the chocolate at 40°C and fold it gently into the meringue.
Add in the sifted flour and baking powder, and mix them in gently using a flexible spatula.
Spread the mixture into a baking tray and bake at 190°C for eight minutes.

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Using a hand blender, mix the water and potatowhip for one minute.
Beat the mixture using a hand blender, add the sugar and trehalose to the meringue and beat for a further three minutes.
Use a plastic sieve to sift in the flour and almond flour.
Spread the mixture into a tray and bake at 200°C for 9 minutes.