i am a very ambitious baker, and i have a recipe for a really yummy sounding cake, but unfortunately it's not vegan. anyone with experience in converting cake recipes and not really messing them up too badly? or anyone just with lots of experience in cake making? i'm curious as to what kind of egg replacer would be best for this recipe.
according to my roommate who made this cake (non vegan) its a cake that can withstand the kind of wet strawberry filling, so the texture of the cake needs to come out to be able to do that. that's my only concern. i know i could find another cake recipe and use it, but i'm really interested in learning how to tinker with recipes and make them vegan..so if you guys have advice for that id really appreciate it. i just wanted to see if i could get tips from people who do tinker with recipes so i can know a little about what i'm doing and maybe only have to make this 3 times instead of like...5-6 times to actually get it to come out right.
1 1/4c cake flour
1 1/2 tsp baking powder
1/4 tsp salt
5 large eggs (2 whole and 3 seperated), room temperature
6 tbsp unsalted butter (melted and cooled slightly)
2 tbsp water
2 tsp vanilla
2lbs fresh strawberries
4-6 tbsp sugar
2 tbsp kirsch
pinch o' salt
8oz cream cheese, room temp
1 tsp vanilla
2c heavy cream
for the cake: adjust oven rack to lower-middle position and heat to 325. grease and flour round 9x2 inch cake pan or 9in springform pan and line w/ parchment. wisk flour, baking powder, salt, and all but 3 tbsp sugar in mixing bowl. whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water and vanilla. whisk until smooth.
beat remaining 3 egg whites at med-low speed until frothy. gradually add 3 tbsp sugar while beating, increase speed to med-high and beat until soft peaks form, 60-90 seconds. stir 1/3 egg whites into batter to lighten, add remaining whites and gently fold into batter until no white streaks remain. pour into pan and bake until toothpick comes out clean (30-40 min) cool for 10 mins, then invert cake into greased rack, then peel off parchment and invert again and cool for 2 hours.
for filling: halve 24 of the best berries and reserve. quarter remaining berries; toss w/ 4-6 tbsp sugar in med bowl and sit 1 hour stirring occasionally. strain juices from berries and reserve. in workbowl of food processor give macerated berries 5 1-second pulses. in pot on the stove, on med high heat simmer reserved juices and kirsch until reduced to 3 tbsp,3-5 mins. pour syrup over macerated berries, toss to combine.
whipped cream: when cake has cooled place cream cheese, sugar, vanilla and salt in bowl and mix at med high until light and fluffy. (1-2 mins) scraping bowl w/ rubber spatula as needed. reduce speed to low and add cream slowly in a steady stream, when almost fully combined, increase speed to med-high and beat until mixture holds stiff peaks (2-2.5 mins more) scraping bowl as needed.
assembly: slice cake into 3 even layers. place bottom layer on cardboard and arrange a ring of strawberry halves around perimeter of cake layer. pour one half of pureed berry mixture (about 3/4c) in center and spread to cover exposed cake. gently spread about 1/2 whiped cream (about 1.5c) over layer leaving 1/2 inch border from edge. place middle cake layer on top and press down gently. repeat w/ middle layer and then add top layer; spread remaining cream on top.
since there is so much complication with eggs, i'm not sure how to go about this.
the whipped cream, i think i'm going to use coconut cream in place of whipping cream, and possibly tofutti cream cheese--the frosting needs cream cheese cuz it kind of has to cement the layers together and be firm enough so the cake doesnt fall apart.
so, any advice?