Basil Sponge Cake

Go to recipe

The vegan sponge cake has become a staple in modern baking, offering a delicious and ethical alternative for those seeking options without animal-based ingredients. Not only is this type of cake an essential base for any baker, but it also allows you to explore a wide range of flavors and textures.

In our Vegan Basil Sponge Cake recipe, we have achieved a 100% vegetable sponge cake thanks to the integration of a meringue made from Potatowhip as the raising agent. This key ingredient provides the lightness and fluffiness needed for a perfect cake. In addition, freeze-dried basil powder is easily incorporated, providing a fresh flavor and vibrant color that transforms this cake into a unique sensory experience.

This cake is ideal for those who want to experiment with innovative flavors and surprising textures, without compromising their ethical or dietary values. Discover how this recipe can elevate your pastry creations and offer your customers a vegan option that doesn’t sacrifice taste or quality.

Basil Sponge Cake

Print recipe

Sponge cakes are one of the basic creations of any pastry chef. To achieve a 100% vegetable sponge cake, we have integrated a meringue thanks to Potatowhip as a raising agent. And we use freeze-dried basil powder, which adds flavor and color as it is easily integrated.

Ingredients

Prepared by

    1. Mix the water and Potatowhip with an electric mixer for 1 minute.
    2. Whip the mixture with the electric whisk, add the sugar little by little and continue whipping until a firm meringue texture is obtained.
    3. Separately, mix the Cremsucre and the oil and add to the meringue.
    4. Add to the mixture the flour, basil powder and baking soda previously sifted with a flexible spatula.
    5. Arrange on a baking sheet and bake for 12 minutes at 175C.

Share this recipe

Technique and application

Product categories

Specialty

Other recipes that may interest you

jason-tan-hukambi

Hukambi & Cherry

We are proud to present a creation by Chef Ambassador Jason Tan, who shares with us his dessert titled “Hukambi & Cherry” — a personal...
READ MORE
postre-espuma-bizcocho

Rooibos Foam, Hazelnut Biscuit and Pears

In world of fine dining, the harmony between texture, temperature and flavour defines the guest's experience. Our recipe for Rooibos foam, hazelnut biscuit and pears...
READ MORE
helado-chocolate-regaliz-ivan-vanzquez

Chocolate Liquorice Ice Cream

In our ongoing mission to inspire new approaches to modern ice cream making, we continue to collaborate with outstanding professionals in the field. This time,...
READ MORE
velo-transparente-sosa

Transparent Vanilla Veil

In the world of contemporary pastry, technique is not just a tool — it’s a language used to express ideas, textures, and emotions. One of...
READ MORE
cocktail-thyme-flies-sosa

Thyme Flies

With this third and final cocktail, we conclude an inspiring collaboration with Valrhona Selection and mixologist Thomas Trefcon, where we’ve explored how culinary technique and...
READ MORE
nube-mojito-sosa

Mojito Cloud

Innovation in gastronomy doesn't always mean complexity. Sometimes, it's precisely in simplicity where the most brilliant ideas emerge. A perfect example is the latest recipe...
READ MORE
VIEW ALL

Ingredients to
reimagine gastronomy

Subscribe to our Newsletter

Privacy policy information.

LEGAL NOTICE: Data collection on website (LSSICE + LOPD) “In compliance with the provisions of Law 15/1999, December 13, Protection of Personal Data, we inform you that by completing this form, your personal data will be stored and processed in a file owned by Sosa Ingredients SLU in order to manage your request. More information

  • Colonia Galobart s/n, 08270 Navarcles - Barcelona, Spain
  • Colonia Galobart s/n, 08270 Navarcles - Barcelona, Spain
  • © Copyright 2025 Sosa Ingredients SLU
Products
Products
938 666 094 sosa@sosa.cat