Ingredients
200ml soy milk
20ml apple cider vinegar
¼ tsp baking powder
¼ tsp baking soda
200g self-raising flour
100g caster sugar
75ml sunflower oil
2 tsp vanilla essence
pinch of salt
½ jar Apple of My Eye: Miso Apple Compote
Oatly cream
Smooth Operator: Cinnamon Caramel Sauce to serve (optional)
Preparation
Preheat the oven to 180C.
Line a rectangular tray (30cm x 20cm) with baking paper. Brush the baking paper with a tiny amount of vegetable oil. This helps to prevent the cake from sticking and makes it easier to roll up.
Add the cider vinegar to the soya milk and leave to stand for 10 minutes to curdle.
Sieve flour, baking powder, baking soda and salt into a mixing bowl. Add in the sugar.
Pour in the oil, milk mixture and vanilla essence. Stir until smooth.
Pour the mixture into the lined tray, and shake to get into the corners.
Bake for 10-12 minutes until golden brown.
Place a piece of baking paper on the counter and sprinkle it with sugar.
Gently tip out the cake over the sugar.
Spread with the Miso Apple Compote
Roll the cake up and leave to cool.
Serve with some cream and cinnamon caramel sauce.