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 297/524 (from Julie's count)...but really 659

Tuesday, April 30, 2013

LE MARQUIS [VEGAN]

[Vegan Chocolate Spongecake]

...we had company for dinner on Sunday...so I made Julia's chocolate spongecake...called Le Marquis...I don't know why...I did try to find out though...maybe from Le Marquis Eiffel...a hotel in Paris...

...anywhoo...on to another fun Julia recipe...and if you learn nothing else from Julia Child...never forget...cooking is supposed to be fun...
...butter a pan with Earth Balance and then dust with flour and set aside...
...melt some chocolate with some coffee...Julia used a double boiler...
...but I used the micro...
...sitr in a generous amount of Earth Balance...
...I subbed flax seed goo for the egg yolks...I had some in the freezer so I melted a couple of cubes...
...cream the flax seed goo with the sugar...until a ribbon forms...I didn't see a ribbon...but I made sure the sugar was dissolved and everything was nice and creamy....
...then whip up some vegan egg whites...this is a mixture of EnerG egg replacer (3 tsp) and VersaWhip (1/2 tsp)...
...whip until soft peaks form...it doesn't take long...
...next...mix the chocolate with the flax seed and sugar...
...add your flour - I increased the flour to 1 cup...there was only 2/3 cup in the recipe which I didn't think was enough...
...then it's just a process of folding flour and vegan 'egg whites' into the chocolate mixture...
...it takes a while to get everything incorporated...
...and still have the desired fluffiness...
...then pour it into your prepared pan...
...and bake...not sure why the top cracked like that...most certainly the additional flour that I added...
...and it definitely changed my plan of sprinkling the cake with powdered sugar...one of Julia's serving suggestions...instead I frosted with buttercream to be able to hide the cracks a little bit better...
...this cake was so moist and good...very very chocolate-y too...
...absolutely delicious...

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 here: Mastering the Art of French Cooking

pp. 679-680

3 comments:

  1. I've been looking for a way to make vegan sponge cake and this looks like a winner. Generally, cracking in vegan cakes seems to come from over beating, so perhaps you needed to fold more gently. I'll try being extra careful. Also, do I need versa-whip instead of just extra substitute egg white. Not sure i can get versa whip here in Berkeley.

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  2. Hi Nonna,

    Thanks for stopping by The Vegan Version!...

    ...I like to combine the rising power of the Egg Replacer with the whipping power of the VersaWhip - which is a fairly expensive special order item...but you only use a little bit at a time...so it's going to last a really long time...

    ...so the VersaWhip is not entirely necessary...the EnerG will whip up nicely on it's own...

    ...Thanks so much for the tip about the cracked caketop...I probably wasn't gentle enough...

    ...I hope that helps...

    Have a lovely day!

    ~Affectioknit-ly,

    Teresa

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