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Vegan Sponge Cake Recipes
Written by Mattie    
I just tried making this for some friends. I followed the recipe with painstaking accuracy it came out way too dry. I probably did something wrong but I can't figure out what.

I made sure to use non-dutched cocoa powder to prevent getting the problem Lina had.

I wasn't able to pour the batter into my cake pans it was too thick -- it was more like the vegan brownie batter on this website. Instinctively I knew something was wrong at this point but I sadly dismissed that thought.

I made sure my oven thermometer was accurate beforehand by doing the boiling water test & it was. Also I did double the recipe to make a layered cake, so I think my multiplication below is correct:

1 cup + 2 Tbps
1 cup + 1/4 cup + 2 Tbps
2/3 cup
2 oz
1/4 cup + 2 Tbps
1 tsp

2 Tbps
2 tsp

1 + 1/2 cup
2 tsp
1 tsp

I also baked the layers on the middle rack in the over & moved them around half-way through baking. At 20 min bake time, a toothpick in cake out with batter, so I only cooked them 5 min more & the toothpick came out clean by this point.

I made sure to use stainless steel cake pans that aren't dark or non-stick, since I've had tons of problems with dark/non-stick bakeware burning/overbaking everything.

I'm at a loss :'( Any ideas? I really want to get this one down because it looks like da bomb!
Rating 
 
3.0
theo Reviewed by theo February 13, 2012
Top 500 Reviewer  -   View all my reviews (1)

Turned out dry & I don' :S

I just tried making this for some friends. I followed the recipe with painstaking accuracy it came out way too dry. I probably did something wrong but I can't figure out what.

I made sure to use non-dutched cocoa powder to prevent getting the problem Lina had.

I wasn't able to pour the batter into my cake pans it was too thick -- it was more like the vegan brownie batter on this website. Instinctively I knew something was wrong at this point but I sadly dismissed that thought.

I made sure my oven thermometer was accurate beforehand by doing the boiling water test & it was. Also I did double the recipe to make a layered cake, so I think my multiplication below is correct:

1 cup + 2 Tbps
1 cup + 1/4 cup + 2 Tbps
2/3 cup
2 oz
1/4 cup + 2 Tbps
1 tsp

2 Tbps
2 tsp

1 + 1/2 cup
2 tsp
1 tsp

I also baked the layers on the middle rack in the over & moved them around half-way through baking. At 20 min bake time, a toothpick in cake out with batter, so I only cooked them 5 min more & the toothpick came out clean by this point.

I made sure to use stainless steel cake pans that aren't dark or non-stick, since I've had tons of problems with dark/non-stick bakeware burning/overbaking everything.

I'm at a loss :'( Any ideas? I really want to get this one down because it looks like da bomb!

Owner's reply

Hi Theo! I know it's been awhile since you wrote this comment but I wanted to get this cake in order and test it again thoroughly before I responded. I've made several test batches over the last couple months and gotten the cake back where it needs to be. It looks like there was some sort of typo in the original recipe that made it too dry. Keep in mind though that this batter is extremely thick so the cake turns out on the dense and fudgy side, as intended. Thanks for your input!

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