Sponge is an important element of pastry used to make layered cakes, stuffed rolls, pastries, single portions and much more. In this recipe I’ve tried to recreate the soft and spongy texture, which makes it so versatile and useful.

Here is my Vegan version of this recipe.


Recipe: Medium – Easy



– 140 gr. Flour 0 (high protein)

– 50 gr. Sugar

– 40 gr. Hazelnut Flour

– 100 gr. Soy Milk

– 5 gr. Apple vinegar

– 60 gr. Corn oil

– 15 gr. Yeast

– 125 gr. White Soy Yogurt



In a bowl pour the FLOUR, SUGAR and HAZELNUT FLOUR.

Meanwhile, preheat the oven to 180°C/350°F.

In a separate glass combine the SOY MILK with APPLE VINEGAR and let it thicken for a couple of minutes. Then add it to the dry ingredients, taking care to mix with a whisk.

Then incorporate the CORN OIL, YOGURT and finally, stirring vigorously, the YEAST.

Spread the mixture evenly on a tray, keeping a height of about 1cm.

Bake at 180°C/356°F  degrees for about 12 minutes (depending on the oven).



  • A chocolate version can be made by removing 20 gr. of HAZELNUT FLOUR and adding 20 gr. of COCOA.


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