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Discussion Starter #1
that is what my friend said on hearing of my recent change to veganism!<br><br><br><br>
"of course not" i said <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> "you can make a cake without eggs"<br><br><br><br>
"its not a cake without eggs!" was the reply<br><br><br><br>
so now i have set myself a challenge hehe<br><br>
i need to make the perfect vegan sponge cake (white, plain - his favourite, you see) so i can give it to him and see if he notices it isn't regular cake lol<br><br>
i want him to see that veganism isn't torture and that he can have his cake and eat it so to speak lol.<br><br>
i don't think he'll ever understand completely, he's a complete carnivore which i accept, but i would like him to see that i am not some strange deprived cake-less person....even if i'm actually not that bothered that i can't have regular cake anymore.<br><br><br><br>
the question is...do any of you have a recipe that would bring about the most yummy results and that not even the most hardcore carnivore would turn their nose up at?? lol<br><br><br><br>
hmm i hope so hehe <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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I have a recipe for an incredible Butterfinger cake that my family raved over. There are several recipes involved and it's a bit labor intensive, but the results are fantastic.<br><br><br><br>
The recipe is from Bryanna Clark Grogan's newsletter, so I'll PM it to anyone who wants, but I don't feel comfortable posting it. I encourage people to subscribe, her recipes are awesome.<br><a href="http://cdn.veggieboards.com/b/b3/b37e2d1c_vbattach4671.jpeg"><img alt="LL" src="http://cdn.veggieboards.com/b/b3/525x525px-LL-b37e2d1c_vbattach4671.jpeg" style="width:200px;height:150px;"></a>
 

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Discussion Starter #3
sounds good to me <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br>
could you possibly post the recipe? unless it is already in the recipe section....
 

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You could try <a href="http://shmooedfood.blogspot.com/2006/01/fluffy-white-cupcakes.html" target="_blank">Fluffy White Cupcakes</a> courtesy of the Vegan Lunchbox. She uses them to make <a href="http://shmooedfood.blogspot.com/2006/01/vegan-twinkies.html" target="_blank">Vegan Twinkies</a>. I haven't tried them myself, but they get raves.
 

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Discussion Starter #5
do you know the reason for kosher salt? i'm sorry but i didn't realise salt was a vegan issue....i feel stupid now...
 

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It's not a veg*n issue, it's just different textures. Kosher salt has no preservatives and has larger crystals then table salt, and it's better at drawing moisture out of food and persevering things then most other kitchen salts are.<br><br><br><br>
Here's a link for more information on the diffrences of salt <a href="http://www.foodnetwork.com/food/ck_culinary_qa/article/0,1971,FOOD_9796_1696168,00.html" target="_blank">http://www.foodnetwork.com/food/ck_c...696168,00.html</a>
 

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Discussion Starter #7
ahh<br><br>
phew!<br><br><br><br>
lol<img alt="" class="inlineimg" src="/images/smilies/dunce.gif" style="border:0px solid;" title=":dunce:">
 

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I try to avoid sugar, so I never make cakes, but I went to a vegan potluck last night and there were some delicious desserts. I asked one person how she made her cookies and she said she just used Ener-G Egg Replacer instead of eggs and Earth Balance instead of butter in a tradtional recipe. They were awesome!
 

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Oh, I didn't notice that it called for kosher salt. That's odd. Kosher salt is not recommended for baking, because the larger crystals don't dissolve as easily in the batter, and you can end up with little salty bits in your cake, which is not nice. Here's some info on substuting kosher salt for table salt:<br><br><br><br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">Myth: One part of table salt equals two parts of kosher salt<br><br><br><br>
It is only half-correct that one part of table salt equals two parts of kosher salt. It depends on how the salt is used.<br><br><br><br>
Not all kosher salts weigh the same. For example, ordinary table salt weighs 10 oz. per cup; Morton's Coarse Kosher Salt weighs 7.7 oz. per cup; and Diamond Crystal Kosher Salt weighs 5 oz. per cup. (The difference is explained because of the differing sizes of the kosher salt grains.) One grain of Diamond Crystal Kosher Salt is much larger than one grain of table salt.<br><br><br><br>
If the kosher salt is going to be used in cooking, then the same amount by weight should be used. Why? Because salt is soluble, so its original form (as kosher or table salt) is unimportant in the final recipe. In general, substitute twice as much Diamond Crystal Kosher Salt for table salt, but substitute only 1 1/3 measures of Morton's Coarse Kosher Salt for one measure of table salt.<br><br><br><br>
However, if the salt is to be added to a finished dish, then twice as much kosher salt is needed to equal the "saltiness taste" of one part of table salt. Why? Because the surface area of one grain of kosher salt is much less than the same weight (and more grains) of table salt. Thus, on the tongue, a teaspoon of table salt tastes "saltier" than a teaspoon of kosher salt.</div>
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Without knowing what brand of kosher salt she used, it's hard to figure out exactly how much table salt is needed, but I would guess 1/4 tsp would do it.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Blue Plastic Straw</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
The recipe is from Bryanna Clark Grogan's newsletter, so I'll PM it to anyone who wants, but I don't feel comfortable posting it. I encourage people to subscribe, her recipes are awesome.</div>
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Ditto on Bryanna's newsletter. I highly recommend it, too! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
In fact, I really like her cookbooks, too!<br><br><br><br>
and on the coarse salt issue, I, too, don't recommend it in batter cooking. If you want, you could get the coarse salt, measure it in the quantity stated and then run it through your sprice grinder/coffee mill gadget to make it in to a fine salt. (I've done this for other items in other recipes where there was a coarse/fine issue at hand.)<br><br><br><br>
Btw, I have in one of my Bryanna cookbooks a recipe for her vegan sponge cake... (I'll have to compare if it's the same as the one in her newsletter.) This particular cake recipe is the base for tiramisu (and other things). Was a very nice cake.<br><br><br><br>
However, when you make this cake, I cannot stress ENOUGH using the correct flour! I've made this with both all-purpose and the cake/pastry flour. There IS a difference, most especially for sponge cakes.<br><br><br><br>
Swan makes a white cake flour. [You can find this in some regular grocery stores - Kroger carries it, for example. Red box. Not in a bag.] Not the greatest of quality but will do since the pickin's are slim so this is probably your best chioce. White pastry flour is nearly impossible to find. (I know, I went on the hunt several weeks ago looking EVERYWHERE for it. I even posted here about it. All I could find was whole wheat pastry flour - this is NOT recommended no matter what any recipe says. Bleah. Yeah, I did try the WW pastry flour on that sponge cake recipe. Uck.)<br><br><br><br>
Does it <i>have</i> to be a sponge cake? If so, then far as what I've seen for sponge cake recipes, Bryanna's is best. Good luck!<br><br><br><br>
oh... If you don't get it via PM [pm=private message sent via this board], let me know and I'll dig up the one from the newsletter or cookbook and send it along via PM. We're not allowed to post copyrighted recipes on the board... unless we re-write the directions, if I remember correctly.
 
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