My daughter decided she wanted a strawberry cake filled with vanilla ice cream for her birthday and decorated with meringue cookies. A tall order but I am always up for a birthday cake challenge! The recipe for the meringue cookies is here: https://myegglessworld.com/2016/11/21/meringue-cookies/ I added food colouring before the final whipping to make them pink. You should make these the day before.
Cream together butter, sugar and then add the oil and mix well:
- 1/4 cup softened butter
- 1/2 cup canola or vegetable oil
- 1 and 3/4 cups sugar
Then mix in:
- 1/2 cup plain unsweetened yogurt (equal to 2 eggs)
- 1 and 1/4 cups pureed strawberries
- 1 tsp vanilla
In a separate bowl, sift dry ingredients:
- 3 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Alternate dry ingredients into the batter with the milk mixture:
- 1/2 cup milk mixed with 1 tsp vinegar
Bake at 350 degrees F in 2 parchment-lined 9 inch cake pans for 30 -35 minutes. Bake until a toothpick comes out clean.
Once cool, take the bottom layer of cake, use slightly soft 1 and 1/2 litres of vanilla ice cream sliced or scooped and smooth it out to cover the bottom layer. It is easier if you set the cake layer back in the pan and then put the ice cream on top. Then top with the second layer of cake. Wrap well with plastic wrap and stick it in the freezer for 2-3 hours.
- 1/3 cup softened butter
- 1/3 cup shortening
- pinch of salt
- 2 tsp vanilla
- 1/4 cup milk
- 4 cups icing sugar (more if needed)
Beat the ingredients together until light and fluffy.
Crumb coat the frozen cake with the icing. You may need to do this a couple of times. Sometimes the ice cream and the frosting do not want to stick together the first time, so once you get a layer of frosting on wrap it again and freeze. Whipped cream is much easier to work with than the icing, so if you want you can just frost the cake with whip cream before you want to eat it.
After the icing has a chance to set in the freezer, take it out again and do another layer. I had to do this 3 times before it smoothed and stopped leaking ice cream.
Decorate the cake with meringues and strawberries.
I received a cook book this Christmas by Ina Garten, called Cooking for Jeffrey. There are lots of yummy recipes in the book and one caught my eye. It is a Bourbon Honey Cake. I don’t have any bourbon in the house so the one I made today is a Honey Cake. This is my version of the cake in her cookbook. I did make a couple of changes including replacing the 3 eggs with yogurt, substituting some of the spices I didn’t have on hand and I also had reduced some of the sugar and honey. I eliminated the sliced almonds but added a glaze. If you have bourbon, you can substitute the water for bourbon.
In a large mixing bowl, combine:
- 1 cup canola or vegetable oil
- 1 cup white sugar
- 1/4 cup brown sugar
- 3/4 cup honey
- 3/4 cup plain unsweetened yogurt (equal to 3 eggs)
- Zest of 2 oranges
- 1 tsp vanilla
In a separate bowl, sift together:
- 3 and 3/4 cups flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 3 tsp cinnamon
- 1/2 tsp allspice
- 1/2 tsp nutmeg
Alternate the dry ingredients into the oil and sugar mixture with:
- 1 cup hot coffee
- 1/2 cup orange juice
- 1/4 cup water
Optional: Top with sliced almonds
Bake at 350 degrees F for approximately 45-50 minutes in a greased and floured tube pan. Let cool.
- 1 cup icing sugar
- 2 tbsp orange juice
- 1/4 tsp vanilla
Drizzle glaze over cooled cake.
This is my attempt at a Christmas Yule Log. I saw some being made on a cooking competition last Christmas and was anxious to try an eggless version! My first couple of tries last year flopped. This past year I discovered the vegan world was using aquafaba, aka bean juice, for egg replacement and since then I have made meringues with it. https://myegglessworld.com/2016/11/21/meringue-cookies/. To make a traditional sponge for a yule log, it requires beaten egg whites so I was hoping the aquafaba would work. My theory was correct and this recipe turned out great!
Sift together dry ingredients:
- 2 cups flour
- 2 tbsp cornstarch
- 1 and 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cocoa powder
In a large mixing bowl, beat together until frothy and opaque but not glossy:
- 1 and 1/3 cups sugar
- 3/4 cup aquafaba (juice from unsalted canned white beans or chick peas) whipped with the sugar until frothy and slightly thickened
It will look like this:
Then fold in the dry ingredients into the aquafaba mixture until incorporated.
Then, mix in:
- 1/2 cup plain unsweetened yogurt
When the yogurt is mixed in thoroughly, the sponge mixture will still be thick. Scoop out onto a parchment-lined 12 by 17 inch jelly roll pan. Dip a large spreader in a class of hot water and patiently spread the cake, dipping the spreader in the hot water as needed until the batter is evenly spread.
It will look like this when spread:
Bake 13-15 minutes at 350 F degrees. Let cool in pan for 2 minutes. Sprinkle the top lightly with sugar and flip onto another pan lined with parchment paper. Cover with a clean towel and let cool for another 2 minutes. Trim the edges and roll up into the parchment paper while still very warm. Let cool while rolled up.
- 2 cups whipping cream
- 4 tbsp icing sugar
You want the cream to be fairly beaten but not butter. Too runny and it will not hold up inside the roll. Carefully unroll the cooled sponge and fill with the cream and gently roll back up. Refrigerate for half an hour.
In a small saucepan heat until simmering:
- 1 and 1/4 cups heavy cream
Remove form heat and whisk in:
- 1 and 1/2 cups semi-sweet chocolate chips
Chill in the fridge until cold. Then whip until a frosting-like consistency.
To assemble: Cut a section of the filled yule log on an angle and position on the side of the main log. Frost with the whipped ganache. Run a fork through the ganache and sprinkle with icing sugar.
Aquafaba is taking the vegan world by storm on the internet. It’s really just the drained liquid from a can of chickpeas, garbanzo beans, or white cannoli beans. With a bit of patience, the liquid whips up into a meringue-like substance that can be used to make meringue cookies, meringue and macaroons. The trick is to buy unsalted beans or you will get a very salty dessert. I am not vegan but I haven’t found an eggless meringue until now. I decided I had to try it myself and see if it really works. I have made meringue cookies now twice so I can attest that it works.
Drain the liquid from a can (340 ml) of unsalted chickpeas into a large mixing bowl:
Beat until frothy. Then sprinkle in:
- 1/2 tsp cream of tarter or 1/2 tsp cider vinegar
Keep beating and when opaque and thick but not peaked, sprinkle in sugar slowly while mixing:
- 2/3 to 3/4 cup sugar (depending on how sweet you want your meringues)
Beat on high until stiff peaks form and your meringue is shiny. This is going to take several minutes with a stand mixer. Spoon onto parchment lined baking sheets. If you want to pipe these, I would recommend using a large piping bag and fill each bag once as it becomes really messy, really quickly.
Bake at 200 degrees F for 2 hours until your meringues are dried out. Let cool on pans. Store in a tightly sealed container. Makes approximately 40 meringues.