Vegan Sponge Cakes

[Guest guest]

Okay, now that I've read your post again, I see that you are looking for

*sponge cake* recipes! Duh! Here are some more. They may call for

eggs, and my suggestion is to simply use Ener-G Egg Replacer instead.

You might want to make a " trial run " of the cake to see how it turns

out first. :-)

 

 

* Exported from MasterCook *

 

Lemon Sponge Cake with Strawberry Filling

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Frostings

 

Amount Measure Ingredient -- Preparation Method

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cake:

1 cups all-purpose flour

1 1/4 teaspoons baking powder

1/8 teaspoons salt

2 large eggs

3/4 cups sugar

1/4 cups water

1 1/2 teaspoons grated lemon peel

1 tablespoons fresh lemon juice

1 teaspoons vanilla

cooking spray

sauce:

1 cups chopped strawberries

1/3 cups water

1/4 cups sugar

1 1/2 teaspoons fresh lemon juice

remaining ingredients:

2 cups sliced strawberries -- divided

1 cups frozen reduced-calorie whipped topping -- thawed

 

Preheat oven to 350°.

 

To prepare cake, lightly spoon flour into a dry measuring cup; level

with a knife. Combine flour, baking powder, and salt in a medium bowl,

stirring well with a whisk. Beat eggs in a large bowl with a mixer at

high speed for 2 minutes. Gradually add 3/4 cup sugar, beating until

thick and pale (about 4 minutes). Add 1/4 cup water, peel, 1 tbsp juice

and vanilla, beating at low speed until blended. Add flour mixture,

beating just until blended. Pour the batter into a 9-inch round cake pan

coated with cooking spray. Bake at 350° for 25 minutes or until a wooden

pick inserted in center comes out clean. Cool in pan 10 minutes on a

wire rack; remove from pan. Cool completely on wire rack.

 

To prepare sauce, combine chopped strawberries, 1/3 cup water, 1/4 cup

sugar, and 1 1/2 tsp lemon juice in a medium nonaluminum saucepan.

Bring to a boil; cook until reduced to 3/4 cup (about 15 minutes). Cool.

 

Split cake in half horizontally using a serrated knife; place bottom

cake layer, cut side up, on a plate. Spread with 6 tbsp sauce. Top

with 1 cup sliced strawberries and 1/2 cup whipped topping. Top with

remaining cake layer. Repeat layers with remaining sauce, sliced

strawberries, and whipped topping. Cut into 8 slices.

 

Source:

" Cooking Light - May 2001 "

 

 

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Per Serving (excluding unknown items): 205 Calories; 2g Fat (10.6%

calories from fat); 3g Protein; 43g Carbohydrate; 1g Dietary Fiber; 47mg

Cholesterol; 131mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0

Fruit; 1/2 Fat; 2 Other Carbohydrates.

 

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

 

 

Here's a vegan one posted by Judy previously:

 

 

* 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 "

S(Mailing Lists):

" jkujawa@.com on 23 Dec 2001 "

Copyright:

" Rose Elliot 1997 "

Yield:

" 1 7/8 inch round cake "

 

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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.

 

Posted to Veg-Recipes

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

 

 

 

 

* Exported from MasterCook *

 

Vegan Chocolate Sponge Cake

 

Recipe By :Rose Elliot, " The Complete Vegetarian Cuisine "

Serving Size : 8 Preparation Time :0:00

Categories : Cakes Desserts

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups self-rising flour -- (preferably 85% whole wheat)

1/4 cup cocoa powder

3 teaspoons baking powder

1 1/3 cups vanilla sugar or superfine sugar

9 tablespoons sunflower oil

1 1/2 cups water

vegan margarine for greasing

TO DECORATE:

1 quantity chocolate fudge icing or chocolate

buttercream

dark chocolate -- coarsely grated

confectioners' sugar

VEGAN LEMON CAKE VARIATION:

1/2 cup additional flour

2 tablespoons 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. 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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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0