Carrot and Spinach Sponge
- Wholemeal flour 30 g
- Unbleached plain (all-purpose) flour 50 g
- Preheat oven to 170°C. Prepare a 15-cm round cake pan with a removable base. Line with parchment paper. Sift flours together.
- Lightly beat eggs with a whisk. Add maple syrup and beat with an electric mixer on high speed until eggs are fluffy. Reduce speed