Gerry Mulvenna's recipes
Vegan Birthday Cake (Sponge Sandwich)
This recipe was adapted from the Vegan
Carob Sponge in the Engine Shed Recipe Book and
is the standard cake we use for family birthdays
and any other time a lovely light sponge sandwich
with "buttercream" icing and jam filling is required!
Ingredients (sponge)
- 2 cups white flour
- half cup soya flour
- 2 bananas (sliced)
- 2 tsp bicarbonate of soda
- 2 tsp cream of tartar
- half cup light brown sugar
- 1 cup sunflower oil
- half cup fresh orange juice
- half cup cold water
- 2 tsp vanilla essence
Ingredients (lemon icing and jam filling)
- raspberry jam
- 75g (3oz) vegan margarine
- 175g (6oz) icing sugar
- 1 tbsp lemon juice
- 1 tsp vanilla essence
Method (sponge)
- Preheat oven to 160°C (325°F or Gas Mark 3).
- Sieve together all the dry ingredients except sugar.
- In a jug, whisk together the oil, sugar, orange juice, water
and vanilla essence.
- Pour this mixture into the dry ingredients and beat well until smooth.
- Grease 2 8 inch cake tins and split the mixture between them.
- Bake in oven for 35-40 minutes.
Method (lemon icing and jam filling)
- Leave the two halves of the cake to cool for some time.
- Beat the margarine in a bowl until soft.
- Gradually sift and beat in the icing sugar
- Add the vanilla and lemon juice. Add a little warm water, soya milk or rice milk if required
to give a fluffy consistency.
- Spread raspberry jam over one half of the cake, spread the lemon icing
over the other half and join them together and cover the top of the cake
with more lemon icing.
- Leave for at least a couple of hours so that the icing firms up a bit, then
decorate with carob drops or raisins.
Last updated: 21 March 2001