RossClement
Aug 29th, 2007, 03:34 PM
I've managed to refine the "white cake" recipe I've been using, and it's producing better cakes than before. So I'll post the current version here in case it's of use to anyone.
This recipe doesn't weigh anything. Everything is measured by volume.
Self-raising flour 250 ml (yes, millilitres :-) )
1 1/2 tsp baking powder (typical 1 flat + 1/2 teaspoons, not cook's teaspoons)
150ml caster sugar
Small pinch of salt
Sieve all of these into a bowl.
Then mix:
150ml soya milk
70ml oil (I use sunflower)
1/4 tsp vanilla essence (same teaspoons as before)
Add the wet ingredients to the dry ingredients. Mix, and put into a cake tin lined with greaseproof paper. Cook in an oven. I've found that this recipe, and vegan recipes in general, tend to be sensitive to the oven used. In our current oven, we put it on 180 degrees celcius, and cook for about 40 minutes. I think our oven doesn't heat up as much as the setting suggests, and people with other ovens might want to try lower temperatures, say 170 or so. In some ovens it might just fall in the middle, with the crust of the cake being hard.
This cake recipe also works well for a fruit sponge pudding. I put one tin of fruit filling (e.g. co-op apple pie filling) in the bottom of a pyrex oblong cooking ... thing. I then put the cake batter (as above) on top, and cook for the regulation time. Last time I did this I mixed the apple with some hand picked blackberries, and it turned out nice.
OK, hope this unsolicited recipe is of some vague use to somebody.
This recipe doesn't weigh anything. Everything is measured by volume.
Self-raising flour 250 ml (yes, millilitres :-) )
1 1/2 tsp baking powder (typical 1 flat + 1/2 teaspoons, not cook's teaspoons)
150ml caster sugar
Small pinch of salt
Sieve all of these into a bowl.
Then mix:
150ml soya milk
70ml oil (I use sunflower)
1/4 tsp vanilla essence (same teaspoons as before)
Add the wet ingredients to the dry ingredients. Mix, and put into a cake tin lined with greaseproof paper. Cook in an oven. I've found that this recipe, and vegan recipes in general, tend to be sensitive to the oven used. In our current oven, we put it on 180 degrees celcius, and cook for about 40 minutes. I think our oven doesn't heat up as much as the setting suggests, and people with other ovens might want to try lower temperatures, say 170 or so. In some ovens it might just fall in the middle, with the crust of the cake being hard.
This cake recipe also works well for a fruit sponge pudding. I put one tin of fruit filling (e.g. co-op apple pie filling) in the bottom of a pyrex oblong cooking ... thing. I then put the cake batter (as above) on top, and cook for the regulation time. Last time I did this I mixed the apple with some hand picked blackberries, and it turned out nice.
OK, hope this unsolicited recipe is of some vague use to somebody.