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Discussion Starter · #1 ·
Hello, I have two cooking questions that have been bugging me lately, and was wondering if anyone could help:<br><br>
The first is that I made a vegan victoria sponge (the ingrediants were self raising flour, ground almonds, orange juice & zest, baking powder (3tsp), water and oil (not a lot of oil, 6tbsp)). I can write down the rest of the amounts if it's important, and you basically mix the dry ingrediants and then add in the wet ones untill combined. Anyway it was delicious, and it rose a little, but not a lot (and it didn't sink at all). I want a nice high fluffy cake!<br><br>
So my question is... how can I make it rise more? There's already a lot of baking powder in there (in the flour and the extra), will whisking help, and then folding in the flour (like a traditional victoria sponge)? I could put in more mixture, but then it would just be big and dense and that's not what I want. So any ideas would be fab!<br><br>
My second question I have tried lots of googling and looking over my cookbooks but can't really find an answer... I find that when I cook butterbeans (from dried) they all split, the skins come off and they're basically in tatters. I'm not overcooking - this happens before they're soft, and even before I cook them. I let them soak overnight and then boil for 10min rapidly and simmer untill soft - I do this with all my beans but only the butterbeans break apart like this. Does anyone know why this is happening and what I could do to stop it? :s<br><br>
Thanks guys! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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i don't know what a victoria sponge is. but, how old/fresh is your self-rising flour and baking powder? maybe you just need a new batch. also, did you sift the flour? pesonally, i don't use self-rising flour in baking because i prefer mixing ingredients myself. if you bake regularly i think you'd already be aware of those 2 things but that's what comes to mind first
 

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Riot Nrrrd
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Instead of plain water try unflavored carbonated water. I'm not familiar with victoria sponge either though ...
 

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Discussion Starter · #4 ·
Oh it's just a plain sponge cake (with jam in the middle). <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> Sorry, I guess it's a british thing.<br><br>
My ingrediants were fresh and I did seive the flour, but thanks for the ideas. I use whatever flour the recipe tells me! In the UK SR is very common, but I don't think it is in the USA because I've never seen it in a cookbook from there.<br><br>
I'll try carbonated water next time, I've heard similar things about coke though of course it would ruin the taste with this one - so seems like a promising idea! Thanks <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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my advice is to make chocolate cake. my plain/vanilla cakes always suck - i have the rising problem. i guess chocolate gets away with being denser. dont add more baking powder, by the way, that makes cakes taste bad.
 

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Discussion Starter · #6 ·
haha. I do make many cracking chocolate cakes (if I say so myself!), but I'm determined to perfect plain. The actual cake was delicious, and it rose some, but I just want more <img alt="" class="inlineimg" src="/images/smilies/tongue3.gif" style="border:0px solid;" title=":p">
 

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I'm not sure if vinegar would help? Many vegan cake recipes i use involve vinegar and they rise ok, but im not sure how much of a rise you are looking for, I think my pre vegan cakes did rise a bit more (but generally less evenly). Have you tried the vanilla cupcake recipe from vegan cupcakes take over the world? That usually works well for me although it's a cupcake so I'm not sure if you can just multiply ingredients and make it bigger and all the measurements are in cups which is a bit annoying.
 

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If you find a recipe that rises please let me know! *Stalks thread*<br>
Ive made these <a href="http://www.all-about-cupcakes.com/vegan-banana-cupcakes.html" target="_blank">http://www.all-about-cupcakes.com/ve...-cupcakes.html</a> but with choc chips instead of nuts, they rise amazingly - like little muffins. maybe you could try that recipe as a big cake (my favourite kind of recipe- all supermarket friendly ingredients)
 

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Discussion Starter · #9 ·
Oh that recipes looks good, any cake with banana in turns out beautifully, because it's so sweet and moist! I have favourited it and will try that sometime, I've made a sandwhich cake from the banana cake recipe from VCTOTW and that worked really well. Supermarket friendly is good, I rarely shop in health food shops so <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"><br><br>
I will let you know if (WHEN!) I find one <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"> I'm going to try again with the carbonated water at Halloween I think (it's only two of us at home, so if I bake a big cake... well we eat it! Can't do it every week, I'll wind up wider than taller.). I also want to try doubling the recipe sometime, but I'm worried it will become too heavy.
 

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You also may want to look here for <a href="http://www.veggieboards.com/newvb/showthread.php?90082-Vegan-Cupcakes-take-over-the-World!" target="_blank">ideas</a>...<img alt="" class="inlineimg" src="/images/smilies/sneaky.gif" style="border:0px solid;" title=":shifty:"><img alt="" class="inlineimg" src="/images/smilies/angel.gif" style="border:0px solid;" title=":angel:">
 
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