Hi Readers 🙂
This month I finished a year of being vegan. 🙂 Once you go vegan you start looking for plant based replacement in your day to day dishes. Doing so in the past one year I have learnt so much about food in general :). Excited to keep learning new stuff in this journey. One of the things I’ve been working on is a basic vegan cake sponge. I’ve made many cakes since and also basic sponge cakes. This one in particular was the best result I’ve gotten with a sponge. The fluffy and pillowy cake just blew me away :D. In less than a day two of us almost finished the half kg cake not able to resist it at all :P. A layer of this cake.. some dairy free whipped cream.. chocolate sauce and some berries.. a sure route to sugary heaven :D.
This cake incorporates silken tofu which makes it so similar to a sponge having egg in it. It gives it a sponge like texture and also makes the cake taste very creamy. I’ve made cakes with just non dairy milks before but haven’t received this kind of soft texture with it. So impressed with it I really wanted to share the recipe for all cake lovers and bakers :). A good sponge is necessity for a baker. With it you can make so many other desserts and pastry cakes. So here is the recipe. Please try and share it with your friends and family :). Feed it to your non vegan friends and surprise them 🙂
1 + 1/8 cup Maida (My cup measurement is of 250ML)
1/8 cup Cornstartch
3/4 tsp baking powder
3/4 tsp baking soda
Pinch of salt
1/4 cup vegetable oil (I used sunflower)
3/4 cup fine sugar (you can grind normal sugar to a finer consistency)
1/2 cup non dairy milk (soy / almond)
1 tsp apple cider vinegar
1/2 cup pureed silken tofu
2 tsp vanilla extract / essence
2 tsp Icing sugar for decoration
1. Line the base of a 6 inch round baking vessel with parchment paper. Oil the sides with a few drops and dust the sides with flour.
2. Sift all the dry ingredients together in a bowl and keep aside.
3. In a bowl combine vinegar and milk and keep aside to curdle for few minutes.
4. Beat the oil and sugar in a another bowl until combined. To this add the vanilla extract and combine.
5. Add curdled milk and the pureed silken tofu into the above and blend well. You can do this manually with a whipper or with a electrical hand blender.
6. Set oven to preheat at 180C. For an OTG you could reduce the temperature. I preheat my 32L OTG to 160C. Microwave convection of same size should be okay at 180C.
7. Add the dry ingredients to the wet five tablespoons at a time and blend well. Repeat until all dry content has been incorporated.
8. Add this batter to your baking vessel. Tap gently to level out the batter.
9. Place the vessel on the center rack and bake for 25-35 minutes until the center of the cake slightly bounces back on pressing.
10. Allow the cake to cool in oven for 5 minutes once its done. After this place it outside to cool.
11. Once the cake is warm run a thin knife on the edges and invert the cake on a plate. Remove the parchment paper and transfer to a serving plate.
12. Once cooled to room temperature, lightly dust with icing sugar and serve as you like it :).