Whole wheat spelt sponge cake with yuzu syrup

Ingredients

• Yuzu syrup 170 ml
  
• Chinese sweet vinegar 2.5 ml
  
• Vanilla essence 5 ml
  
• Unsalted butter at room temperature 170 g
  
• 3 large eggs at room temperature
  
• Whole wheat spelt flour 200 g
  
• Cornstarch 20 g
  
• Baking powder 8 g
  
• Milk at room temperature 50 ml
  

Line a 20 cm round cake tin with buttered baking paper.

Preheat oven to 180°C

Beat butter with the syrup, vinegar and vanilla with a blender until smooth.

Add the eggs one by one, adding the next one after incorporating the previous one with the mixer.

Add the baking powder together with the flours, beating at low speed. Finally add the milk and beat a little more until a homogeneous dough is obtained.

Pour into a mold and bake for 40 minutes.

Remove from the oven and cool on a wire rack.