First of all, my apologies to Chef Yener for tweaking his eggless sponge cake recipe. I did request vegan recipes, but since none were currently in the planning, I figured I would try doing some adjustments on an existing recipe, and what better to start with than a recipe that was eggless to begin with, and in which the only dairy was added soley for flavour and not for any chemical combustion or vital combination.
So why vegan in the first place? One of my best customers, my younger daughter, is vegan and whenever I send her a photo of a freshly designed cake, her first response is always, “Is it vegan?” So, for you, Dana, yes, this time it is.
Before listing the recipe, a clarification, VEGAN, almost like a religion, may mean different things to different people with variations in dietary strictness. For me, vegan is anything made without animal products, without eggs and without dairy products.
So here is Chef Yener’s eggless sponge cake recipe made vegan…and smaller and with a new name:
- 200g margarine at room temperature
- 150g castor sugar
- 5g vanilla (1 tsp)
- 150g lemon paste mixture (75 gr pure lemon paste + 75 gr castor sugar)
- 200g unsweetened applesauce
- 10g baking powder (2 tsp)
- 240g sifted flour (2 cups minus 2 tsp)
- pinch of table salt
- Preheat oven to 180 degrees C
- Line an 11″ X 7″ X 2″ baking pan with parchment paper. (This recipe would probably work well with two 8″ round pans, but I haven’t tried that yet.)
- Beat the first 4 ingredients on medium to high on a standing mixer for 10-15 minutes scraping down the sides frequently. The mixture should be creamy.
- Add the salt and mix on medium speed for another 2 minutes.
- Add the applesauce half at a time mixing between additions.
- Add the baking powder and about half a cup of the sifted flour and mix well.
- Add the rest of the flour and incorporate by hand mixing or on very low speed for no more than a minute. The mixture will be thick and spreadable as opposed to pourable.
- Fill the baking pan, spreading the batter slightly lower along the center and higher at the sides. During baking this will offset the frequent higher mound in the center of the cake.
- Bake for 30-40 minutes until slightly golden brown and dry to the toothpick test.
I added the pinch of salt to offset what I thought might be a too sweet cake batter. It could eliminated. The taste of this cake with the salt is mild, not too sweet and not too lemony. The proportions in the lemon paste mixture can be played with to suit individual tastes. For me, Chef Yener’s suggestion of fifty-fifty in order to preserve the remaining creamed lemon for future use, is an absolutely delicious ratio. The little that I have left over (O.K. so I tasted it a few times…but just to make sure that it really was good!) will be added to my next batch of buttercream. I freeze my freshly baked cakes to lock in moisture and to make subsequent carving more efficient. See Chef Yener’s recipe for lemon paste which can be found in the Important Notes section of the Butter Cake Recipe on this site.