Enola Knezevic on Nostr: nprofile1q…68g2t nprofile1q…s6k6g The first time I wanted to bake it, like 15 ...

nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpqnmmvkr5s4mp0pzg83wrat30ekyq47sumd5szagjmj9f2n97e3z9qn68g2t (nprofile…8g2t) nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpqmc2jesz6j2e8l9lyqu7cwzslv0qvsz7yhfv8gezq37uyjx7s4fyqws6k6g (nprofile…6k6g) The first time I wanted to bake it, like 15 years ago, I googled and found a recipe on Att*la H*ldman's blog (the blog already seemed off). I wasn't happy with the chocolate sponge consistency, so I developed my own from another cake, veganised:

Chocolate sponge cake (single layer)

140g sugar
110g flour T-405
¾ teaspoon baking powder
¾ teaspoon baking soda
20g cocoa powder
1 egg replacer according to the instructions on the package
100g soya milk
45g neutral tasting oil (canola, sunflower, ...)
1 teaspoon vanilla paste or aroma
50g boiling water

Preheat oven to 170°C. Mix dry ingredients except sugar. In another bowl whisk soya milk and sugar until sugar is dissolved. Add egg replacer, vanilla, and oil and whisk again. Mix wet and dried ingredients together and whisk, but not too much, only so that it's a uniform mass. Add boiling water, whisk quickly, and pour into a cake mould. Bake for 30min, test with a toothpick, if it doesn't come out clean extend the baking time for 5 min at a time until it does.

(Don't overmix or it could be rubbery after baking, alternatively replace up to 30g of flour with cornstarch to lower the gluten content).

Also, use the entire jar of apricot jam, not just 6 tablespoons.