Vegan Sponge Cake - FOX 13 News

Vegan Sponge Cake

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    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...
    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...

Recipe from Candace Naomi Sakuda of Honolulu, HI

2 cups all purpose flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon egg substitute
1 teaspoon vanilla
1/4 cup plus 2 Tablespoons salad oil
1 1/3 cups water
optional - 3 drops of food coloring (Make several recipes with different colors for rainbow cake.)

Mix first 4 ingredients into a mixing boil. Add vanilla and oil. Blend until all dry ingredients are moistened. Add the water and mix well. Pour into greased 9 inch pan. Bake at 375 degrees for 30 minutes or until toothpick inserted in center of cake comes out clean.

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