Light, Drenched Lemon Sponge Cake – Vegan version

👨‍🍳 Method

For the Sugar Syrup

1. 1
   Heat the lemon juice and sugar in a small pot over medium heat, stirring, until the sugar dissolves completely.

   StoveSmall saucepan

To assemble

1. 2
   Preheat the oven to 180°C (355°F) and grease Round pan 24 cm and flour it.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 3
   Whip the flax eggs and sugar 3 minutes, until the mixture is pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Room-temperature flax eggs whip better than cold flax eggs. Take them out of the fridge 30 minutes before baking. Warm flax eggs also make a more stable foam that holds up in the oven.
3. 4
   Add the oil, lemon juice, lemon zest and vanilla extract and mix.
4. 5
   Sift the flour and baking soda, combine with the salt, add to the wet mixture and Fold gently, just until no dry flour remains.

   ⚙ FoldingSilicone spatula

   💡Fold in the flour only until there are no pockets of dry flour: overmixing develops gluten, and the cake comes out dense.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5. 6
   Pour into the pan.

   Baking pan
6. 7
   Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 8
   Take out of the oven and immediately pour the syrup over the hot cake. Let to it soak all the syrup.

   ⚙ Syrup on a Hot Cake

   💡The syrup soaks into the cake only while it's hot: pour it as soon as it comes out of the oven, slowly and over the whole surface.