VF - Vegan Sponge Cake

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* Exported from MasterCook *

 

Vegan Sponge Cake (Layer Cake)

 

Recipe By :Rose Elliot

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups self-rising flour ( white or whole wheat

or half of each)

2 ounces soy flour

1 teaspoon baking soda

8 ounces granulated sugar

1 cup light olive oil

5 ounces orange juice

5 ounces cold water

1 1/2 teaspoons vanilla extract

3 tablespoons raspberry jam -- (3 to 4)

confectioner's sugar -- for dusting

 

Preheat the oven to 325F. Grease two 8-8 1/2-inch cake pans and line each with

a circle of greased nonstick baking parchment.

 

Sift the flours and baking soda into a large bowl, adding back any bran left in

the sifter. Add the sugar.

 

Into another bowl, pour the oil, orange juice, water, and vanilla extract.

Whisk together, just to combine, then pour the mixture into the dry ingredients

and mix well to a smooth, fairly wet batter.

 

Pour the mixture into the prepared cake pans and bake in the preheated oven for

about 30 minutes, until the cakes are starting to shrink away from the sides of

the pans and spring back when lightly pressed in the center.

 

Leave the cakes to cool in the pans for 5 minutes, then turn them out onto a

wire cooling rack. Peel off the paper and leave to cool completely.

 

Sandwich the cakes together with the jam and dust with the confectioner's sugar.

 

Source:

" Vegan Feasts "

Copyright:

" Rose Elliot 1997 "

Yield:

" 1 8-8 1/2-inch round cake "

 

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Per Serving (excluding unknown items): 1353 Calories; 12g Fat (7.8% calories

from fat); 21g Protein; 302g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol;

1298mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Fruit; 1 Fat;

18 Other Carbohydrates.

 

NOTES : This recipe makes an excellent light cake, very similar in texture to

one made with eggs. The orange juice works with the leavening agent in the

flour as well as the baking soda and the soy flour to produce the light texture

and attractive pale golden color. You could intensify the oraange by adding

extra grated zest and orange frosting to make this a real orange cake or you

could play it down by adding other flavorings. Either way it works well,

particularly with white flour, although whole wheat or a mixture of whole wheat

and white also produce good results.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0