- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes
Wednesday, 29 April 2015
Sourdough vanilla sponge cake with bunting for 8th GGG blogiversary
locum doctor to visit us at home (our first time - it was really useful), I baked sausage rolls and chocolate caramel slice to take with us. I was too hopeful. Then next day it was pouring rain and we had a fluffy of facebook messages about contingency plans.
the Beachcomber. It was surprisingly busy. Yet I can appreciate that everyone else wanted to be cosy inside rather than outside in the wind and rain (see above photo). I had a great green smoothie, an average minestrone and shared some of the really lovely haloumi and pita breads. Rather than eating dessert I saved myself for the chocolate caramel slice.
sponge cake I had made a few times before. E loves it. This time I decided it was a good opportunity to use up some sourdough starter. So I tweaked the recipe and it worked brilliantly.
Back at home I wanted to put smarties around the base of the cake but Sylvia was adamant that they would go around the top and as a flower in the middle. Sometimes it is better to let kids develop ideas than to go with the original plan.
For instance, I had also planned to make a treacle tart as well but I ran out of time and had to postpone this for another day. We weren't fussed. Everyone was very full. Though Sylvia and E ate their cake with the ice cream that I had bought for the tart. However I have since made the treacle tart (before they ate all the ice cream) and will share it soon.
Previously on Green Gourmet Giraffe:
One year ago: Creme Egg Chocolate Drizzle Cake for a blogiversary
Two year ago: Vegan Victoria Sponge Birthday Cake
Three years ago: Ghost cake, birthdays and wildlife
Four years ago: Guitar Birthday Cake
Five years ago: Viking cat cake with a butterscotch secret
Six years ago: Happy Birthday to E and GGGiraffe
Seven years ago: Green Gourmet Giraffe Birthday Cake
Eight years ago: A very vampire birthday
Sourdough vanilla sponge cake
Adapted from Green Gourmet Giraffe
125 plain flour
125g caster sugar
3/4 tsp bicarbonate of soda
1/2 tsp salt
pinch turmeric (for colour)
125ml sourdough starter from fridge
5 tbsp soy milk
3 tbsp rice bran oil
3 tbsp cider vinegar
1 tsp vanilla extract
buttercream or icing sugar for serving
Preheat oven to 180 C. Grease a 15cm round cake tin. (Or double ingredients for a 20cm round cake tin.) Mix dry ingredients in a medium mixing bowl and mix wet ingredients in a small mixing bowl. It should be thick creamy batter. Bake for 30-40 minutes or until golden brown and a skewer inserted in the middle comes out clean. Cool on a wire rack. Serve dusted with icing sugar or spread with buttercream icing.
On the Stereo:
Dream Your Life Away: Vance Joy