Vegan chocolate sponge cake
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Vegan chocolate sponge cake
  Vegan    Chocolate    Cakes    Vegetarian  
Last updated 6/12/2012 12:52:29 AM. Recipe ID 14208. Report a problem with this recipe.
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      Title: Vegan chocolate sponge cake
 Categories: Cakes, Desserts, Vegetarian
      Yield: 8 servings
           Karen Mintzias
      2 c  Self-rising flour
           -(pref. 85% whole-wheat)
    1/4 c  Cocoa powder
      3 ts Baking powder
  1 1/3 c  Vanilla sugar
           -OR- Superfine sugar
      9 tb Sunflower oil
  1 1/2 c  Water
           Vegan margarine
           -for greasing

MMMMM------------------------TO DECORATE-----------------------------
      1    Qty. Chocolate Fudge Icing
           -OR- Chocolate Buttercream
           Dark chocolate
           -coarsely grated
           Confectioners' sugar

MMMMM-----------------VEGAN LEMON CAKE VARIATION----------------------
    1/2 c  -additional flour
      2 tb -Lemon juice
      1    -Lemon, rind grated
  Preheat the oven to 325 F.  Grease two 8- to 8-1/2-inch shallow cake
  pans and line the base of each with a circle of greased wax paper.
  Sift the flour, cocoa powder and baking powder into a bowl.  Add the
  sugar, oil and water.  Mix well to a batter-like consistency.  Pour
  the mixture into the prepared pans and bake for about 40 minutes,
  until the cakes spring back to a light touch in the center.
  Turn the cakes out onto a wire rack and strip off the wax paper.
  Allow to cool completely.
  Sandwich the cake together with half the fudge icing or chocolate
  buttercream and coat the top with the rest.  Sprinkle on a little
  grated chocolate and confectioners' sugar.
  Variation: VEGAN LEMON CAKE:
  Use the additional amount of flour and omit the cocoa powder.
  Replace 2 tb. of the water with lemon juice and add the grated lemon
  rind.  Sandwich the cakes together and coat the top with lemon
  buttercream or fudge icing and decorate the cake with yellow sugar
  decorations and leaves cut from angelica.

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Recipe ID 14208 (Apr 03, 2005)

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