For the sponge cake:
Preheat the oven to 180°C. Grease and flour a cake pan.
In a large bowl, mix the flour, cornstarch, baking powder, caster sugar, vanilla sugar, and salt.
In a separate bowl, combine the soy milk, sunflower oil, vanilla extract, lemon juice, and lemon zest.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before assembly.
For the sponge cake:
g
All-purpose flour
g
Cornstarch
g
Baking powder
g
Caster sugar
pkg.
Vanilla sugar (7g)
tsp.
Salt
ml
Unsweetened soy milk
ml
Sunflower oil
tsp.
Vanilla extract
tbsp.
Lemon juice
tsp.
Fresh lemon zest