Wednesday, June 27, 2012

Wheat-free Vegan spongecake with gooey strawberry icing

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So I felt like experimenting last night, and as one of my colleagues  at H&G has become vegan – for health reasons – I decided to try out a 100% vegan cake.
Here's the recipe:

Cake mixture:

500g wheat-free cake flour
35ml fresh baking powder
160ml fructose or caster sugar
2 cups room-temp water (500ml)
160ml natural oil (heart-friendly, like Canola)
15ml freshly-squeezed lemon juice

Stir dry ingredients together. Slowly beat in oil, water and lemon juice – taking care not to over beat the mixture.
Divide cake mixture into 2 x 20cm baking tins, bake for about 40minutes in a pre-heated oven at 160 degrees Celsius.
You will be able to smell the cake when it's nearly done. Test with a cake tester to make sure that the mixture doesn't stick, and the sponge should bounce back lightly if touched.
Let cool on a cooling rack.

Icing:

this is very much based on a guestimate. Place 2 cups of icing sugar in a bowl and add water a tablespoonful at a time until the desired consistency is reached. It should not be too runny.
Spread the white icing between the two sponges and pour some over the top, so that it covers the top. Let cool (even put it in the fridge for a bit to set).

Strawberry sauce:

5 to 6 large strawberries
half a cup of caster sugar or fructose (125ml)
About 50ml of water

In a small saucepan over medium heat, dissolve the sugar into the water. Add the strwaberries and stir continuously for about 5 minutes, so that strawberries are broken down and the mixture is boiling. Keep stirring occasionally until the mixture becomes syrupy.
Let cool completely. Pour this over the iced cake.

Garnish with slices of fresh strawberry. 


Serve right away for best results, or keep it for the next day.

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