Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

Vegan Victoria Sponge Cake using Barley Flour

December 3rd, 2009 Madhuram Posted in Cake Decorating 101, Cakes, Vegan Baking | | 29 Comments »

Course 3 of Wilton’s Cake Decorating Series covers some more designing with buttercream icing, royal icing and fondant. I was eagerly waiting for this course thinking that dealing with fondant would be easier than decorating with the other icings. I couldn’t have been any wronger. Fondant is very high maintenance and at least it was very difficult for me to handle. It’s going to take a lot of practice for me before I can decorate something decent. Taste wise too, I prefer buttercream icing to fondant.

The place where I attended the courses is not offering the 4th part of the course, Fondant and Gum Paste. So I think this is it for me right now. I think I will have to wait until next summer to take the 4th course.

The following were covered in Course 3:

Buttercream Icing

• Cornelli Lace
• Sotas
• Brush Embroidery
• Drop Strings
• Ruffles

Royal Icing

• Lily
• Poinsettia
• Petunia
• Morning Glory

Fondant

For everything about how to decorate with Fondant check here for exhaustive details.

• Fondant Rose
• Fondant Curlicues
• Fondant Bows

Coming to the cake recipe which I used for the class, I found it on the box of Ener-G Egg Replacer. It’s a recipe for an egg free Victoria Sponge Cake. I made 2 changes to the original recipe. Used barley flour instead of all purpose flour and canola oil instead of vegetable shortening.

• Ingredients & Procedure
• Taste & My Notes

Ingredients & Procedure

Whole Barley Flour 2 cups

Light Brown Sugar 1 cup

Baking Powder 3 teaspoons

EnerG Egg Replacer 1 teaspoon

Canola Oil 1/4 cup

Warm Water 1 and 1/3 cups

Vanilla Extract 1 teaspoon

Yield: One 8-inch cake

1 Preheat the oven to 375F. Line the bottom and sides of an 8 inch square/round pan with parchment paper and grease it with non stick cooking spray.

2 In a large bowl sift the barley flour and mix together the remaining dry ingredients.

3 Add the oil and mix well. Add the water and flavor and mix for another 2 minutes.

4 Pour into the prepared baking pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

5 Remove the pan from the oven and let it cool for 15 minutes on a wire rack. Then remove the parchment paper from the sides of the pan and slowly invert the pan to remove the cake. Transfer the cake to the wire rack and let it cool completely before frosting.

Taste & My Notes >>

Taste & My Notes The original recipe had used 2 cups of all purpose flour which I substituted with whole barley flour. So the cake was not spongy as the name implies. It was quite dense. Maybe I should I have added another teaspoon of baking powder. Vinegar would do the trick too but I’m not for it in this particular recipe. Since I needed a layer cake, for the second layer I tried another similar recipe but added 1 tablespoon of apple cider vinegar and felt that the flavor of vinegar was over powering. You can see in the 2nd picture that the first layer is reddish in color than the bottom layer, it’s because of the apple cider vinegar. It was airy but I prefer the dense cake minus the vinegar smell/taste. Maybe just 1/2 tablespoon of vinegar should be fine or adding some almond extract might reduce the after taste. This is again a guess only.

The sweetness was right. If you are going to frost the cake, the quantity of sugar in the recipe is okay otherwise I think adding another 2-3 tablespoons of sugar should be fine for those with sweet tooth.

Do I recommend baking this cake? Well it depends on the individual taste. In our family we are trying to include more whole grains and in general to eat more healthy. So we don’t mind the denseness. Especially me baking quite often I cannot be using all purpose flour so frequently. I’m not lying when I tell that everybody in my family liked this cake. I think our taste buds have accustomed to the texture and flavor of whole grains.

It’s not all times that whole grain flours give perfect results while baking. So if you want to use whole barley flour and also want a cake to suit everyone’s taste buds I would suggest you to bake the vegan barley chocolate cake instead of this sponge cake.

If you are looking for a vegan sponge cake recipe to bake for some occasion like a birthday, anniversary etc I would suggest you to try the exact same recipe but with all purpose flour as mentioned in the original recipe. I too am going to try it and will post my findings here when I’m done.

<< Ingredients & Procedure

This vegan barley sponge cake recipe goes to my Whole Grain (Eggless) Baking Event – Barley.

Share and Enjoy:

Close Bookmark and Share This Page

Save to Browser Favorites / Bookmarks

Ask backflip blinklist BlogBookmark Bloglines BlogMarks Blogsvine BuddyMarks BUMPzee! CiteULike Connotea del.icio.us

Digg diigo DotNetKicks DropJack dzone Facebook Fark Faves Friendsite folkd.com Furl Google

Jamespot Jeqq Kaboodle kirtsy linkaGoGo LinkedIn Ma.gnolia Mister Wong Mixx MySpace Netvouz Newsvine

oneview OnlyWire PlugIM Propeller Reddit Segnalo Shoutwire Simpy Slashdot Surphace Sphinn Spurl

Squidoo StumbleUpon Technorati ThisNext Twitter Webride Windows Live Yahoo!

Email This to a Friend

  Link HTML: 

 Permalink: 

 If you like this then please subscribe to the RSS Feed.

More »

Share

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Tags: barley flour recipes, Canola Oil, EnerG egg replacer, light brown sugar, whole barley flour

More recipes like this...

29 Responses to “Vegan Victoria Sponge Cake using Barley Flour”

Pages: [3] 2 1 » Show All

1. 29
   Puja Says:
   June 26th, 2010 at 7:43 pm

   Hi,

   First of all, great recipes and wonderful blog!!

   Second, are you aware that Royal icing has eggs in it?
   I too am taking Wilton Cake Decorating 1. and plan to take 2 next month. Since I’ve been hearing our teacher mention that we’ll be working with royal icing in course 2, and I wasn’t sure what exactly it was made out of, I googled it and turns out one of the ingredients is eggs.
   I am also a vegetarian and don’t eat eggs, so now I guess I’ll have to work with something else, while the rest of the class works with royal icing.

   Thanks Puja. Yes I’m aware that royal icing has eggs in it and that’s why I used the egg free royal icing powder. It was so easy to make that too. Simply add water and beat it and I got wonderful flowers.

2. 28
   Shweta Says:
   June 9th, 2010 at 9:19 pm

   hey…wonderful website…i have been a silent follower till now..i tried the eggless chocolate cake and few more recipes from your site…wanted to know where can i get EnerG egg replacer.

   Thanks Shweta. If you live in US you can find it in almost all (American) grocery stores in the natural/organic products aisle with specialty flours etc. Or else try Whole Foods or other health food stores.

3. 27
   Heather Says:
   December 11th, 2009 at 4:17 am

   Wow! that sounds absolutely delicious, I wish mine turned out like yours though. Would you be able to send more pictures?

4. 26
   Soma Says:
   December 9th, 2009 at 7:40 am

   I have a dream.. to make something as beautiful as this

   Congrats!

   Soma, if I can make it you too can.

5. 25
   Sadhana Says:
   December 7th, 2009 at 12:29 pm

   Looks very delicious. Regarding your question on grinding the barley, we are better off using barley flour, because it was little too difficult to grind the whole barley. I grinded it as i wasn’t get hold of whole barley flour but later ordered it online.

   Thanks for the info Sadhana.

6. 24
   soumya Arun Says:
   December 6th, 2009 at 9:05 pm

   hey wanted to share this link i found, and am planning to try this out this week, will let u know if it turns out well. http://www.epicurious.com/recipes/member/views/VEGAN-FONDANT-1246151

7. 23
   vani Says:
   December 6th, 2009 at 4:30 pm

   hi,

   congratulations on the nominations and good luck… i did try the black forest cake from aayisrecepies.com without egg… i replaced egg with flax seed powder. it came out really well… i have uploaded the picture of the cake.. i wan t you to see it and tell me your opinions and suggestions also. can u please email me.. so that i can send u an email with my pictures.. hope u do not mind..

   next in my list is i am going to bake the vegan white cake….finally thanks to you… i did find the store where they cell the ener-g egg replacer… so will go buy it and try it out and tell you… i am so happy to tell you that i found your site…. as my family is eggless too…. also wanted to ask whether can u pls post the recipe for eggless fruit cake and eggless plum cake… pls let me know

   thanks in advance and congrats again:)
   
   Hi Vani, thanks. I would love to see the pictures of the cake you have baked. You can even update the recipe with the alterations you have made and the picture in Eggless Cooking Forums once you become a member, which is free of course.

   I’m glad you were able to locate EnerG. I already have posted 2 egg free fruitcake recipes.
   http://www.egglesscooking.com/2008/12/24/vegan-christmas-fruitcake/
   http://www.egglesscooking.com/2009/04/02/eggless-fruit-nuts-bars/

8. 22
   jahnu Says:
   December 5th, 2009 at 9:25 am

   Hi,
   First my hearty congrats for the Nomination. The cake looks soo moist, delicious & Nice texture. Thanks for the another eggless recipe.

   Thanks Jahnu.

9. 21
   rahin Says:
   December 5th, 2009 at 12:16 am

   tht looks cute ….congratulations on the nomination n gud luck !

   Thanks Rahin.

Pages: [3] 2 1 » Show All

If you have a website and would like to link to this recipe, simply copy (Ctrl + C) and paste the code below. It will look like this: Vegan Victoria Sponge Cake using Barley Flour