I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 281/524 (from Julie's count)...but really 659

Thursday, June 27, 2013

Vegan Sucre Glace

[Powdered Sugar] ...this is so simple that I can hardly believe that Julia included a recipe for it...
...first I made the VEGAN BISCUIT AU BEURRE or butter spongecake...I've made it before...
...and this was pretty much exactly the same as last time...melted Earth Balance for the butter...
...my favorite egg replacer mixture...EnerG and flax seed goo...and a little VersaWhip...
...whipped...for the egg whites...
...greased and floured pans...
...then I mixed everything up...
...folded in the 'egg' whites...
...a little at a time...
...poured it into the prepared pans...
...and baked until done...
...so that's really where this 'recipe' starts...you just shake powdered sugar over the cake...
...it was of course delicious...and we get to cross off another recipe...

Substitutions:

Earth Balance for Butter
Flax Seed Goo for the egg yolks
3 tsp EnerG egg replacer and 1/2 tsp VersaWhip for the egg whites
additional flour - 1/3 cup

Recipe for the cake here: Mastering the Art of French Cooking

pp. 679-680 and the powdered sugar icing in the same place...just page up to page 670...