I'm looking for a good Lemon Cake recipe that has the potential to "scale" well to a larger yield. I need to feed maybe 200. Small portions but not tiny. Hopefully I can locate a nice fluffy recipe...
Any ideas?
I'm looking for a good Lemon Cake recipe that has the potential to "scale" well to a larger yield. I need to feed maybe 200. Small portions but not tiny. Hopefully I can locate a nice fluffy recipe...
Any ideas?
These recipes are from the Cake Scoffer: Cheap 'N' Easy Vegan Cooking by Ronny
Ronnie's Famous Lemon Cake
300g self raising flour
200g sugar
2 tsp baking powder
6 tbsp veg oil
juice of half a lemon made up to half a pint of water
1) Sift dry ingredients together, then stir in wet ingredients.
2) Pour into a greased rectangular bread/cake in, then bake at gas mark 5 for 40 minutes.
3) Ice with lemon icing (icing sugar and lemon juice).
Lemon Explosion Cake
4oz margerine
6oz self raising flour
1 tsp baking powder
6oz caster sugar
egg replacer powder to the equivalent of 2 eggs*
4 tbsp soya milk
1 grated lemon rind
Juice of the lemon whos rind you grated
4oz icing sugar
1) sift together the flour, baking powder, lemon rind and sugar.
2) Melt the margerine gently in a pan or microwave. Add to the dry ingredients, along with the egg replacer and soya milk. Mix until all the flour is mixed in. you might need to add another tbsp of soya milk but don't overdo it as the cake mix should be quite thick and stiff.
3) Spoon mixture into a greased bread/cake tin and bake at gas mark 4 for 40 minutes.
4) Add the lemon juice to the icing sugar to make the lemon icing. Then, as soon as you've removed the cake from the oven, pour the whole lot onto the cake and quickly spread it out. The icing will seep into the cake.
* Note. If you don't have any egg replacer you can use 2 floz of veg oil and a little more baking powder instead.
These recipes are used by Veggies who do vegan catering at AR and other events.
I've made the Lemon Explosion Cake, it's moist and very lemony
Sometimes when I make lemon cake in a hurry I use a good quality lemon essence instead of fresh lemons, it's much quicker.
I've made this one from Bryanna Clark Grogan (scroll down a little to the lemon wedding cake) - the quantities given serves about 50, so it should be easy enough to work out how much it takes to serve around 200.
Blackadder: Baldrick, have you no idea what irony is?
Baldrick: Yes, it's like goldy and bronzy only it's made out of iron.
Great! Thanks!
I'm the Kitchen Manager for this event.
I like the lemon cake on Cherry's site http://www.parsley-soup.co.uk/
One of the few successes I've had in cake making.
The only normal people are the ones you don't know very well
Yes Cherrys lemon cake is a fave of mine in fact i made one tonight
I'm gunna try eco's first one tomorrow ^.^, jus' need to get some icing sugar
I saw in this recipe something called "vegan sugar".
Is there any other kind? I didn't know it was a concern.
I always use C&H cane sugar because my wife is allergenic to corn, and if a sugar is unspecified, it's usually either corn or sugar beet, but you can't tell. Also, cane sugar has a more "complex" sweetness.
Thanks
Corrected link:
http://www.parsleysoup.co.uk/getreci...ipe=lemon_cake
Regular C&H cane sugar is refined with bone char. Unrefined or organic cane sugar is not. There is a list of suitable brands at the bottom of this page:
http://www.encyclopedia.com/doc/1G1-170412905.html
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