Vegan Lemon Genoise Cake
- 2 1/2 cups white flour
- 2 tablespoons white flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 cup margarine
- 2 tablespoons margarine
- 2 tablespoons lemon juice
- 1 cup water
- 1 large lemon, zest of
- 3/4 cup soymilk
- 1 1/2 teaspoons vanilla
- 1 teaspoon lemon extract
- Preheat oven to 350u0b0F.
- Prepare the pans by greasing with margarine and dusting with flour.
- Mix the dry ingredients together with a whisk in a large mixing bowl.
- Add the margarine, water and lemon juice and beat with an stand mixer for a minute.
- Add the remaining ingredients and beat one more minute.
- Divide equally between the cake pans.
- Bake until cakes test done. (8 inch pan about 40 - 50 minutes, 10 inch pan about 50-60 minutes).
- Cool on racks for 10 minutes, then loosen cakes and remove from pans to finish cooling, otherwise it might crack and fall apart from being too warm.
- To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer. Carefully peel off the liner and turn cake layer right-side-up to cool on a wire cake rack.
- When completely cool cover one layer of cake with Vegan Lemon Curd #425233, and then cover with other layer of cake.
- Cover cake with icing of your choice. May favourite is Macadamia Nut Butter Buttercream Icing #425225, but you could use Easy Buttercream Icing # 425083.
white flour, white flour, sugar, baking powder, baking soda, salt, margarine, margarine, lemon juice, water, lemon, soymilk, vanilla, lemon
Taken from www.food.com/recipe/vegan-lemon-genoise-cake-425236 (may not work)