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Recipe Thu Feb 08 2007
Olive Oil Cake Welcomes to Chicago
I’m not sure there’s a better way than baking together to make a friend who’s new to Chicago feel right at home. Since both of us are vegans, we figured we’d convert a recipe together. How about madly, and serendipitously, succeeding with an olive oil cake that’s rich with flavor, extremely moist, light, fluffy, golden and delicious and 100% vegan? Here’s how:
Olive Oil Cake Recipe
Preparation: Oil a 10-inch springform pan and dust with flour. Then, preheat the oven to 375 F.
Step One - Fluffy Egg White Replacers:
2 tablespoons + 1+1/2 teaspoons Ener-G Egg Replacer powder
1/2 cup + 2 tablespoons warm water
1/3 cup sugar
Mix the powdered Ener-G Egg Replacer with the warm water until well combined in a small bowl. In a stand or hand mixer with a whisk attachment at high speed, beat the egg replacer mixture with 1/3 cup sugar until extremely fluffy, about 10 minutes. Put into a bowl and set aside.
Step Two - Rich Cake Batter:
2 tablespoons Ener-G Egg Replacer powder
1/2 cup warm water
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup + 2 tablespoons good quality olive oil
1+1/3 cup minus 1 tablespoon soy milk
2 tablespoons orange juice
2+1/2 cup all-purpose flour, sifted through a sieve
2 tablespoons baking powder
As before, mix the Ener-G Egg Replacer powder with the warm water in a small bowl. In a stand or hand mixer with a whisk attachment, this time at low speed, beat the egg replacer mixture with 2/3 cup sugar until creamy. Next, add the vanilla extract and salt, then slowly add the olive oil, and finally add the orange juice and soy milk. In another bowl, whisk together the flour and baking powder, then slowly add them into the batter only until combined. Next, fold in the fluffy egg white replacers made in step one. Pour into the prepared springform pan and bake in the center of an oven preheated to 375 F for 25 minutes. Turn the heat down to 325 F and go 35 minutes or until a tester cleanly comes out of the center.
Garnish with the zest of 1 organic lemon and 1 organic orange. Eat just as soon as it cools.
This recipe was modified from Deborah Madison's "Vegetarian Cooking for Everyone." After tasting this vegan version, another friend told me it’s “magically delicious” with orange marmalade. Judging from other responses, I think everyone will agree that this recipe is a must to try at home. If it’s any indication, I think my new friend is staying in Chicago.
