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Cooking with Sarah Boorer

Mike Jeffreys

Luke Grant is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Vanilla Cake with vegan egg replacer


2 and ½ cups All Purpose Flour Correctly Measured*
1 and ½ cups White Granulated Sugar
3 tsp Baking Powder
¾ tsp Salt
1 cup Oat Milk or own choice
80g of Meliora Plant-based Egg.
¾ cup Canola Oil Or Vegetable Oil
3 tsp Vanilla Extract
Vanilla Buttercream Frosting
1 and ¼ cup Butter Lightly Salted, Softened
5 cups Powdered Sugar
5 Tbsp Oat Milk or own choice
2 tsp Vanilla Extract

⦁    Preheat the oven to 350°F (180°C) and spray two 9-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper.
⦁    Sift the all purpose flour into a mixing bowl and add the sugar, baking powder and salt.
⦁    Add the milk, eggs, oil and vanilla extract and mix into a batter. Do a quick whisk with a hand whisk to remove any lumps. Don’t overmix.
⦁    Divide the batter evenly between the two prepared cake pans.
⦁    Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
⦁    Allow the cakes to cool for a few minutes before removing them from the cake pans and placing them onto a wire cooling rack.
⦁    Let them cool completely before frosting.
Vanilla Buttercream:
⦁    Add the softened butter to the bowl of your stand mixer, start at slow speed and gradually increase speed. Let it whip for until your butter is smooth and pale in color.
⦁    Add the powdered sugar, milk and vanilla extract and beat for a few minutes until very fluffy and smooth.

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Mike Jeffreys