Oursignature Hero Sponge recipe has been modified to vegan and plant-based.
Our Original Hero Sponge recipe has taken many years to perfect and is the most cost-effective, and time-efficient. And is so easy and versatile like no other. After many trials we have finally modified the original recipe to make it more inclusive for those following plant-based or vegan diets.
Cost-Efficient
It replaces the need for plant-based butter or margarine with oil, ensuring the cake remains moist for far longer.
We also use granulated sugar instead which is 60% cheaper than caster.
Time-Efficient
No more hanging around for plant-based butter to come to room temperature or creaming it with caster sugar or making plant-based buttermilk using vinegar.
Easy
With ingredients all listed in grams and in the order that go into the bowl, this is the easiest recipe to follow. You also do not need any special equipment or mixers - a simple hand whisk or even a wooden spoon will do.
Versatile
One batter - countless flavour possibilities! You only ever need this one batter which can be flavoured right at the end with anything you fancy.
Flavour & Texture
We have cracked the secret of egg-less baking (gettit?).We use simple plant-based protein powder, widely available from any health stores or online (instead of harder to find egg-replacements/flax/chia etc) and have replicated the protein profile of an actual egg in baking. This results in a vegan sponge that has a fluffy texture that isn't gummy or claggy.
And no, there is absolutely no compromising on flavour as we use dairy-free yoghurt in the batter which gives the sponge not only a tender crumb, but also a beautiful flavour.
The sponge itself is moist, flavoursome and has just the right structure to be covered in buttercream or fondant decorations.
This pdf guide includes all the instructions needed to create layer cakes in 6" and 8" sizes, mini cupcakes, cupcakes and muffins. It also includes six different variations - Oreo, Pistachio, Red Velvet, Coffee & Walnut, Chocolate Chip, and Lemon.
FAQs
TEMPERATURE IS KEY
If the butter is too cold, it takes too long to blend into the sugar and eggs which can cause over-mixing. This will result in a heavy, dense cake. So be sure to cut your butter into cubes to get it to room temperature quicker.
What is the secret of sponge cake? ›
Give it some air. The magic of a light, fluffy sponge with tender crumb is to incorporate as much air in as possible. After all, it is the entrapped air that expands in the oven, creating the magic of the cake rising.
Why do vegan cakes use vinegar? ›
But as this cake does not contain any dairy ingredients acid is added in the form of vinegar instead, which does not affect the taste of the finished cake. Without the vinegar the cake will not rise and will have a very dense texture.
Why is my sponge cake gummy? ›
Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.
What substance makes the cake soft and fluffy? ›
Therefore, a powder added while baking bread and cakes to make them fluffy and soft is baking powder.
Is sponge cake better with oil or butter? ›
The high fat content of butter keeps the sponge moist and tender whilst also providing a delicious buttery flavour that you won't get with margarine or oils.
What makes a sponge cake moist? ›
I promise you SOFT & MOIST cakes!
- Use Cake Flour. Reach for cake flour instead of all-purpose flour. ...
- Add Sour Cream. ...
- Room Temperature Butter / Don't Over-Cream. ...
- Add a Touch of Baking Powder or Baking Soda. ...
- Add Oil. ...
- Don't Over-Mix. ...
- Don't Over-Bake. ...
- Brush With Simple Syrup/Other Liquid.
This can be caused by not using the right egg replacer. Over mixing batter is another reason which causes over development of the gluten and a dense result. If your oven isn't heated to the correct temperature before you put your cake in, it can cause it to not bake properly.
Why don't my vegan cakes rise? ›
YOUR CAKE IS SINKING IN THE MIDDLE OR NOT RISING
You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free. b.
Why won't my vegan cake rise? ›
Vegan Cake Troubleshooting
Reduce sugar content. Increase baking powder and baking soda. Usually caused by batter being too thin or lack of leavening power. Reduce water content.
The top can overcook before the middle even gets started. * The cake pan could be overfull. A full cake pan takes a lot longer to cook, and you can very easily end up with a cake that is both under, and over cooked. * You maybe didn't preheat the oven before putting the cake in.
Why is my sponge cake dense and rubbery? ›
Over mixing cake batter can result in a heavy, closed rubbery texture.
Why does my sponge cake become hard? ›
If your cake is hard, the problem probably lies in the beating. The butter must be beaten well in the early stages to give the mixture enough air for a light and fluffy texture. To achieve this the butter must be lukewarm and therefore not too hard.
How can I make my cake lighter and fluffy? ›
The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.
How to get a good rise on sponge cake? ›
We advise folding the ingredients together, not beating them, as this will keep the mixture aerated. Check your oven is at the correct temperature. If it is too hot, the cake doesn't have time to rise, and if it is too cold it will rise too high and then sink at the end.
Why did my sponge cake turn out heavy? ›
Problem: My cake is very dense.
This could be because the cake mixture didn't have enough air beaten into it or perhaps eggs were added too quickly and curdled. Another reason could be that there wasn't enough raising agent.
What makes a sponge cake heavy? ›
Another possible reason is if the cake was over-baked. This generally causes a sponge to become dry but this can then lead to it being dense and heavy. If you baked it for the recommended time it may mean that your oven is running hot and that the baking time needs to be shortened slightly next time you make it.
