Fried Sponge Cake Recipe
(Can be Vegan) Blueberry, basil, pastry cream
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Ingredients
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Sponge Cake
Pastry Cream
Frying and Toppings
Method
Sponge Cake Preparation
- 1
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 3
Combine Wet Ingredients
In another bowl, combine the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Stir until mixed well.
- 4
Combine and Bake
Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Pastry Cream Preparation
- 5
Heat Ingredients
In a saucepan, combine the almond milk, granulated sugar, and cornstarch. Whisk until smooth.
- 6
Thicken Cream
Place the saucepan over medium heat and cook, whisking continuously until the mixture thickens and begins to bubble. Remove from heat.
- 7
Add Flavor and Butter
Stir in the vanilla extract and vegan butter until fully melted and incorporated. Transfer to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator until ready to use.
Frying and Serving
- 8
Prepare for Frying
In a deep frying pan, heat vegetable oil over medium heat until hot (around 350°F or 175°C).
- 9
Fry Sponge Cake
Cut the cooled sponge cake into squares. Carefully place the squares into the hot oil, frying until golden brown on all sides, about 2-3 minutes per side. Remove and drain on paper towels.
- 10
Serve with Toppings
Serve the fried sponge cake warm, topped with pastry cream, fresh blueberries, and basil leaves for a refreshing taste.
