The foodie group I’m in picks a weekly food theme. This week was cakes.So I have never made a cake from scratch before. I have made a few box cakes and they have a 50/50 chance of turning out. So here I go, from scratch a cake. And not any cake, a sponge cake. SO here it is….
You will need:
Sponge cake (recipe below)
Coconut Cream (recipe below)
2 blocks dark chocolate
350g plain flour
3/4 tsp salt
1 tbsp baking powder
1 cup aquafaub (chickpea brine)
350ml soy milk
1 tsp vanilla extract
Preheat oven to 180 degrees C. Butter 2 round cake tins and line the bottoms with baking paper.
In a bowl, sift together the flour, salt and baking powder three times to well combine.
In a separate bowl, beat the aquafaub until foamy. Add 100g of the sugar and beat to soft peak stage.
In a third bowl, cream the softened butter until smooth. Gradually add remaining sugar and cream until fluffy. Add the flour alternately with the milk to the butter in small batches, beating until smooth after each addition.
Mix in the vanilla then gently fold in the aquafaub until no streaks remain. Divide the cake mix evenly between the cake tins and smooth down.
Bake 25-30 minutes or until a skewer comes out clean. Cool 10 minutes in the tin then turn out onto racks to cool completely before icing.
Place four cans of good quality coconut cream in the fridge overnight.
Remove the cream only. BE CAREFUL! Try really hard not to get any water. Save the water for smoothies or curries etc.
Whisk the cream till it begins to thicken. Add 1 tsp vanilla extract and 1/2 cup sugar. beat until whipped cream texture.
On top of each cake brush coffee. I used fresh coffee but instant will work as well.
Cake, chocolate (grated), cream.
Repeat till all done. I drizzled chocolate on top and placed some white chocolate shards as well.