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 Post subject: Victoria sponge?
PostPosted: Thu May 23, 2013 5:34 am 
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Location: Ireland
So I'm being paid to make a couple of birthday cakes for a work colleague of OH. Am going to make Isa's chocolate yoghurt bundt thingie for one, but for the other a traditional style victoria sponge with buttercream and jam has been requested. I've yet to make one of these since going vegan (mostly as I've been trying out ALLOFTHENEWRECIPES) and I'm not sure how to go about it.
I *could* buy eggs as it won't be fed to vegans, but I really, really don't want to. My normal egg sub is flaxseed, but I think that would be shiitake in a victoria sponge. I've been contemplating using the VCTOTW vanilla bean cupcake recipe but splitting it between two tins but does anyone have a tried and true oldie fashiondie vanilla sponge recipe?

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 Post subject: Re: Victoria sponge?
PostPosted: Thu May 23, 2013 5:35 am 
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Location: Surrey, UK
I would go with the vctotw recipe. you'll need to either double it or 1.5 x it to make 2 layers. I did 1.5 the other for my 2 smallish sandwich tins and it works great. it took about 30 minutes for them to be done in my oven.

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 Post subject: Re: Victoria sponge?
PostPosted: Thu May 23, 2013 6:07 am 
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Fantastic stuff - much obliged :)

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 Post subject: Re: Victoria sponge?
PostPosted: Wed May 29, 2013 2:44 pm 
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Here's the recipe from 'Another Dinner Is Possible', which I've used loads of times =]


Basic Vegan Sponge Cake

300g self raising flour
150g caster sugar
150 ml sunflower or vegetable oil
225 ml soya milk (or 150 ml soya milk/75 ml water)
3/4 tsp bicarbonate of soda
3/4 tsp lemon juice or vinegar

1. Pre-heat oven to 180-200C. Grease tin.
2. Sift flour into a mixing bowl and add sugar. Mix together.
3. Stir in oil.
4. Mix soya milk, bicarbonate of soda and lemon juice separately, then add to the mix, stir until smooth.
5. Bake for about 30 minutes or until a cocktail stick comes out clean. Leave to cool on a wire rack.

VARIATIONS

If adding any dry ingredients, weigh it off against the flour e.g. 30g ground nuts + 370g flour.
If adding liquids, weigh it off against the soya milk, e.g. 10 ml lemon juice + 290 ml soya milk.
If it's chunky, just mix it in.


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