Aceasta este o rețetă care consumă albușurile rămase

de la prepararea pâinii câteva zile la rând. Atâta timp

cât bateți albușurile în mod corespunzător, ceilalți pași
sunt ușori. Utilizați mixerul portabil la setarea joasă și
bateți în aceeași direcție! Întindeți aluatul pe tigaie cât
mai uniform posibil. Dacă continuați să vă lăsați cu
aluatul sau cu umplutura de frișcă, va duce la eșec. Nu
mai lucra la asta când e suficient. Rețetă de momorin
Ingrediente
Pentru buretele pentru tort:
5 ouă în valoare de albușuri
50 grame Făină de tort
60 grame Zahar granulat
1 cremă de ulei de vanilie
Umplutura de frisca:
100 ml ★ Cremă grea
7 grame ★ zahăr granulat
1 liniuță ★ Esență de vanilie
8 căpșuni
Pași
Pregătire: ☆ Cernem făina de cel puțin două ori. ☆
Căptușește o tigaie cu hârtie pergament. ☆ Preîncălziți
cuptorul la 180 ° C.
Puneți albusurile și un vârf de zahăr granulat într-un
castron și bateți cu un mixer portabil la viteză mică.
Când amestecul este alb și îngroșat, adăugați uleiul de
vanilie și restul de zahăr granulat în 2 până la 3 loturi,
în timp ce bateți continuu. Bateți până se formează
vârfuri rigide.
Adăugați făina. Puteți să-l adăugați dintr-o dată și să-l
pliați folosind o spatulă de cauciuc, asigurându-vă că
nu rămân bucăți. Aveți grijă să nu amestecați prea mult
aluatul.
Așa arată după amestecarea de aproximativ 40 de ori!
Este un aluat foarte fin texturat, robust.
Se toarnă aluatul în mijlocul cratiței și se întinde spre
colțuri. Dacă aveți un răzuitor de patiserie, este la
îndemână.
Nivelează-l dintr-o parte în alta și nivelează mijlocul
pentru a termina.
Se coace într-un cuptor preîncălzit la 180 ° C timp de
10 minute. Va fi ușor rumenit.
După ce ați terminat, scoateți tortul din tigaie, acoperiți
cu un prosop de bucătărie umezit strâns și lăsați-l să se
răcească. (Lăsați hârtia pergament pe.)
În timp ce tortul se răcește, faceți umplutura de frișcă.
Combinați ingredientele marcate cu ★ și bateți-le până
când sunt destul de rigide. Spălați și scoateți căpșunile.
Așezați o altă foaie de hârtie pergament de bucătărie pe
suprafața de lucru. Răsturnați tortul deasupra și
desprindeți hârtia pergament pe care a fost coaptă.
Se întinde cu umplutura de frișcă și se aliniază
căpșunile. Întindeți crema subțire pe margini, și groasă
unde vor merge căpșunile.
Rulați tortul. Asigurați-vă că îl rotiți ferm la capătul
inițial, acolo unde sunt căpșunile.
Îndepărtați a doua hârtie de pergament din bucătărie în
timp ce rulați tortul. (Dacă părțile rumenite se desprind
pe hârtie curat, ai noroc!)
Când tortul este înfășurat, înfășurați-l în plastic și
lăsați-l să se odihnească cel puțin o oră în frigider. Cel
mai bine se mănâncă a doua zi.
Tăiați capetele și gata. Încălziți cuțitul în apă fierbinte
pentru a tăia tortul curat.
https://cookpad.com/in/recipes/149235-pure-white-roll-cake

https://cookpad.com/ke/recipe/images/6023464539389952
 White Roll Cake with White Chocolate

cookpad.japan
I had leftover egg whites, so I made up this recipe. It's better to make a soft cream as
the chocolate will make it harder. For 28 x 28 cm [11.0 x 11.0 in] baking sheet. Recipe by
nyonta
more
Ingredients
1. Roll cake batter
2. 4 ・Egg whites
3. 60 grams ・Sugar
4. 50 grams ・Cake flour
5. 20 grams ・Vegetable oil
6. 30 grams ・White chocolate
7. 20 grams ・Milk
8. For the chocolate cream
9. 120 grams ・Heavy cream
10. 15 grams ・Sugar
11. 40 grams ・White chocolate

Steps
1. To make the roll cake batter: Line a baking sheet with parchment paper. Preheat the oven to
170°C.

2. Microwave the white chocolate and milk together to melt. When melted, add the vegetable oil to
mix in.
3. Add the sugar little by little to the egg whites. Whisk with a hand mixer to make a meringue. Be
careful not to make it too hard.

4. Add the sieved flour little by little, mix with a spatula.

5. Add the meringue into Step 2's bowl.

6. It looks like this.

7. Put the mixture back to Step 4's bowl. Mix well evenly.

8. Pour the batter into a sheet and bake for about 12-13 minutes at 170°C.

9. The cake will be slightly browned after baking. Cover with plastic wrap on the top and let cool.

10. Whisk the heavy cream and sugar. Then add the dissolved chocolate and mix in.
11. Remove the wrap from the cake, place the cake on the plastic wrap.

12. Spread the cream on the browned side. Spread it thickly at the front and make a bit of a mound at
the end.

13. Roll it up from the front. Place the roll with the sealed side down. Fold both ends tightly with
plastic wrap, and let it cool in the fridge.

14. It's done! You can really taste the white chocolate. Decorate to your liking.
15. As there is chocolate inside, the cake will harden quickly, so eat it as soon as possible. It's best to
eat it on the day you make it!

Ingredients

Aquafaba mixture:
 78 grams aquafaba room temperature (6 tbsp) (see note)
 1/4 tsp cream of tartar

Wet ingredients:
 2 cups plain, unsweetened non-dairy milk room temperature (soy recommended)
 2 tsp white vinegar
 2 tsp clear imitation vanilla extract
 2 tsp clear imitation butter flavor

Dry ingredients:
 324 grams cake flour (This can NOT be substituted with regular flour. Seriously, don't waste
your time)
 36 grams potato starch
 324 grams white sugar
 2 tsp baking powder
 1 tsp salt
 1/2 tsp baking soda

Fats:
 138 grams vegetable oil (not coconut oil)
 48 grams vegetable shortening

Instructions
 1. Before starting, make sure all of your ingredients for this vegan white cake are at room
temperature, otherwise your cake will bake up weird. Warm the soy milk and aquafaba in the
microwave for a few seconds if you need to.
2. Preheat the oven to 350 degrees Fahrenheit (make sure you are not using convection mode,
this will cause the cake to bake unevenly). Line two 9-inch cake pans with circles of parchment
paper on the bottom. Do not flour or grease the pans.
3. In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba
is fluffy and foamy, and set aside. No need to whip it to stiff peaks, just get it foamy.
4. In another small bowl, stir together the soy milk, 2 tsp vinegar, vanilla and butter flavors, and
set aside. The soy milk will curdle a little bit; this is normal.
5. Sift all of the dry ingredients (including the sugar) into a mixing bowl and stir well, sifting a
second time if the mixture still appears lumpy. Don't skip this step - sifting is important!
6. Add the vegetable oil and shortening into the bowl. Use a strong fork to break up the shortening
and then mix everything together well. The mixture will first turn crumbly like a shortbread
dough and then as you continue to mix, will start to resemble wet sand (see photos in blog
post). This will take some elbow grease. Make sure to scrape around the bottom of your mixing
bowl to get any flour pockets hiding out there. Don't continue until the mixture is fully smooth.
7. Add 1/3 of the wet ingredients to the bowl and mix until combined. Add another 2/3 and repeat.
Finally, add the remaining 1/3 and mix until the batter is very smooth and runny, which will take
a minute or two (see photos in blog post).
8. Give the aquafaba mixture another whisk to get it foamy again, as it may have deflated a bit
while you were mixing the rest of the cake. If it's still partially liquidy, take only the foamy part
and not the part that is liquid. Then, whisk it into the cake batter until mixed in evenly (if you
only fold it in, you might get streaks or a gummy layer - mix well if needed). Divide the cake
batter between your two cake pans.
9. Bake the vegan white cake layers for approximately 24-28 minutes, or until a toothpick inserted
into the center comes out clean and dry. Be sure not to open the oven until it has been at least
15 minutes (preferably longer), otherwise you will risk your cakes deflating when you open the
oven door.
10. Let the cakes cool in their pans on top of a cooling rack for about 10 minutes. You can then run
a sharp knife around the edges of the pans before very gently inverting the cakes to cool
completely. I recommend lightly flouring or spraying your cooling rack before flipping the cakes
onto it; they are very moist and have a tendency to stick. After flipping them over, gently peel
off the parchment paper.
11. These cakes can be layered and frosted once completely cooled (and the layers can be gently
evened out if needed, although they tend to bake pretty flat). Take care in handling them; they
are rather delicate. Leftover cake can be stored covered in the fridge for a couple of days. If
your layer cake is fully frosted it can also be stored covered at room temperature. If stored in
the fridge, it's recommended to bring it to room temperature before slicing, to reduce
crumbliness.

Recipe Video
Bakery-style vegan white cake made from scratch!
Volume 90%
 
Recipe Notes
This recipe has many notes - please see my blog post for everything else you might want to know!
AQUAFABA - This is the cooking liquid from beans; it has properties similar to egg whites. For this
recipe, I recommend draining the liquid from a can of low-sodium or unsalted white beans
(cannellini, navy, etc.) - it will have the lightest color.
STAND MIXER - You can use a stand mixer for this. Use low speed throughout, increasing to
medium-low speed at the liquid-adding step if needed to mix fully.
NUTRITION - Nutrition facts do not include any sort of frosting or icing.
Nutrition Facts
Bakery-Style Vegan White Cake
Amount Per Serving (1 slice (1/16 recipe))
Calories 277Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Carbohydrates 36g12%
Sugar 21g23%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

NOTES 2/21/2019: So many of you have already made this cake and shared your results
with me! So glad everyone is loving it. It seems that differences in aquafaba consistency
and some aquafaba not staying foamy is causing wet streaks in some people’s cakes.
Please use ONLY the foamy part of the aquafaba and be sure to mix it in thoroughly with
your whisk. Secondly, several people have tested out using all-purpose flour instead of cake
flour and it does NOT seem to work well.

My sources consulted are too many to name, but particular thanks go out to Isa Chandra’s
cupcakes, from which I adapted my initial base ingredient quantities (although the recipe
has since changed dramatically, as you can see); and to Sugar Geek Show’s recipe which
taught me many helpful things about reverse mixing.

More vegan cakes from the blog:

 Vegan German chocolate cake

 Vegan tres leches cake
 Vegan sweet potato cake
 Vegan flourless chocolate cake
 Vegan carrot cake

THANK YOU to everyone who makes and shares this vegan white cake recipe. A significant
amount of time, effort, and money went into this cake’s creation. If you want to post about
the recipe on social media or your own site, please link back to me and do not copy/paste
the recipe directly. This way, we can both benefit from it. Thank you! -Shannon

Filed Under: Desserts, TrendingTagged With: baking, egg analogues, nut-free

« Freezer-Friendly Vegan Burritos
Blackened Chickpea Vegan Caesar Salad »
 C OMMEN TS

1. Elle says

February 22, 2021 at 13:06

Hi!

I love making this cake but I can’t seem to get it right which is super frustrating! The cake
turns out too dense and moist, sticky. I did everything accordingly but unfortunately I did not
get the fluffy result that I can see in the photo (it looks so amazing, I need this to work!)

Should I try cutting out some moisture? Also I can’t buy shortening here so used vegan
butter and a little less soy milk to make up for the moisture of the butter. Maybe that’s it? I
can’t seem to figure out what is causing the problem.

Again thanks for this amazing recipe, I am looking for that perfect end result and I will not
give up 🙂

REPLY

o Shannon @ Yup, it's Vegan  says

February 22, 2021 at 13:28

Definitely the shortening thing could be an issue. Cutting the soy milk a bit was a smart thought,
but I haven’t tested that myself so I’m not sure if that’s the only adjustment you’d need to make.
Vegan butter is pretty watery and has a mixture of saturated and unsaturated fats. It might work
better to use softened coconut oil if you have access to that.

Just to make sure, are there any other ingredients you substituted or omitted? Do you have
access to bleached cake flour and potato starch?

REPLY

2. YS says

February 17, 2021 at 10:53

I’m going to try this out soon, I’m looking for a light chiffon like vegan recipe, well at least
something close to it. But I know that’s a lot to ask since the eggs is what makes the cake
like that. But I haven’t been happy with vegan vanilla cakes as they are usually dense. I stick
to chocolate cakes as they are normally nice and light and easy to work with. But I want to
 be able to make my mother’s cake, as well as that opera cake sometimes, not sure if this is
too delicate for an opera cake though.

What can I sub the butter flavor with wo using lemon? Can I just leave it out or will that
compromise the texture of the cake? Someone said they sub melted butter but they didn’t
have too much success. That would have been my solution using a vegan butter. Also I
noticed you mentioned it has to be bleached cake flour, I happen to have non bleach cake
flour. But that won’t work even if it’s fake flour? Sorry for the questions. Best

REPLY

o YS says

February 17, 2021 at 10:55

Cake flour of course not fake flour 🙈..

REPLY

3. Judy says

February 10, 2021 at 19:23

Just baked this cake!!! Followed recipe to the letter! It came out perfectly!!! Smells so good!
Love it!! Thanks for sharing this recipe!!! It’s a lifesaver!

REPLY

4. Aaron says

February 8, 2021 at 20:41

Just used this for my layered Scandinavian cake. I normally buy it from a Danish
bakery but my mom has developed an egg reaction so figured I would try a vegan recipe, but
use lactose free milk. This cake has a wonderful sponge and bakes up nice and evenly. I
studied all of Shannon‘s tips and it paid off. Beautifully pale and ideal texture. Did not notice
any difference whatsoever between it and a traditional bakery cake using eggs. Would
proudly make this cake for someone again. Better than Whole Foods Vegan Cakes. It held
its own and did not lose its integrity against ganache, jam, marzipan or chantilly cream. Did
not crumble whatsoever and cause trouble when filling or layering. Hands down the best
 cake I have made. Competes, if not wins against cakes with eggs. Thanks so much,
Shannon.

REPLY

5. Amanda says

January 20, 2021 at 21:52

Can you bake this in a standard 9×12 cake pan (rectangle) instead of 2 rounds? I want to
make this as a birthday cake that has a rectangle transfer on top. Thanks!

REPLY

6. Sophie May says

January 11, 2021 at 11:38

Hi there! This recipe looks absolutely amazing. I have tried many plain vegan cake recipes
over the years and have never been happy with any of them, so end up sticking to chocolate
or carrot cakes. The crumb of this cake looks to be exactly what I’m after!

I am quite disheartened, however, since I am in the UK and cannot find the type of cake flour
you suggest anywhere (it seems that this type of flour is actually banned in Europe). I have
found advice online that suggests cutting all-purpose flour with some cornstarch. The all-
purpose flour I use has a protein content of 9.73%.

I sincerely hope this works as that crumb looks divine!

REPLY

o Shannon @ Yup, it's Vegan  says

January 13, 2021 at 16:26

Bleached cake flour really seems to work the best. I’m not too surprised that it’s banned in
Europe because I’m not sure the bleaching process is very healthy for us, but it does produce a
wonderful cake here. I think 10% protein content is not going to work well for you in this cake. I
would suggest seeing if you can locate a lower protein flour. If you can do that and still reduce it
a little bit in favor of starch that will probably be your best option. Something about the bleaching
 process does affect not only the color but also the absorption, but I can’t put my finger on the
exact metric.

REPLY

o YS says

February 17, 2021 at 10:38

Perhaps try ordering it from the states online? The one I use doesn’t have much ingredients only
and it’s not bleached. Typically cake flours do tend to be bleached, perhaps why it’s banned?

REPLY

7. Helan  says

January 5, 2021 at 00:15

Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing
this Recipe with my Friends. Hope They will like it.

REPLY

8. K says

January 3, 2021 at 00:51

Baking from Houston TX, this was my first time trying this recipe. I baked it for
about 32 minutes. I couldn’t find the butter flavoring so I just used 2 tsp of melted butter
instead and I added a few drops of almond extract I need addition to the vanilla). All other
ingredients were measured and used as instructed. I found the texture of the cake to be very
fine and beautiful, however the cake after cooled had too much moisture in it and for some
reason my cakes had a few big holes in spots (not a huge deal, about three big holes the
size of small marbles in each cake,but because the crumb is so fine, these holes seem to
stand out too much). I’m impressed with this recipe and will do some playing around with it
as far as reducing the moisture (maybe cut back on some of the soy milk or add some more
flour). It is a very sweet cake (notice how there are equal parts flour and sugar) so I’d like to
figure out how to reduce the sugar as well. Over all pleased with this recipe and feel I am
one step closer to finding a good eggless white wedding cake recipe. Thanks for sharing this
recipe!
 REPLY

o Shannon @ Yup, it's Vegan  says

January 13, 2021 at 16:28

I’ve gotten a few holes in this cake before when I wasn’t completely thorough with mixing. Let us
know if you have success reducing the sugar, but sugar and flour in equal parts is pretty standard
for a white cake. Taking care to remove the cake from the pan promptly will also help with the
moisture issue. Good luck!

REPLY

o Nadi says

February 4, 2021 at 01:47

Hi! This recipe is sooo good!I half the amount and got to make three 5″ size. I also
reduced the sugar by 1/3 and came out just nice!Thank u!

REPLY

9. VA says

December 31, 2020 at 15:59

Instead of aquafaba can i use cake gel?

REPLY

o Shannon @ Yup, it's Vegan  says

January 13, 2021 at 16:35

I have no idea, I’ve never even heard of cake gel

REPLY
o Y says

February 17, 2021 at 10:44

What is cake gel!? I’m going to have to look that up 🧐. Chickpea water is so easy to get, cheap
too. Plus you can mash up the chickpeas and make a yummy sandwich or make a soup or
something.

REPLY

10. Kyla says

December 30, 2020 at 16:41

i’m making this delicious recipe tomorrow. Can I make these into cupcakes?
Please let me know

REPLY

o Shannon @ Yup, it's Vegan  says

January 13, 2021 at 16:35

This does not work very well as cupcakes unfortunately, since it is too delicate.

REPLY

11. Juju says

December 20, 2020 at 11:38

I need to make this cake chocolate version. If I add cacao powder, would you recommend
changing some of the quantities of say, flour?
Thank you, I’m excited to try this recipe. Going to make a cake log for my grandmother 🙂
Juju <3

REPLY
o Shannon @ Yup, it's Vegan  says

December 20, 2020 at 13:45

You can’t swap cocoa powder for flour, it won’t work. Sorry!

REPLY

12. Margaret Hayter says

December 12, 2020 at 15:55

Would there be any problem using two 8″ tins?

REPLY

13. Sharon Frech says

December 9, 2020 at 17:11

Hi Yup! I would love to make this however we are vegan with a twist no oil, no avocado, no
nuts! anyway I can make it and substitute oil for applesauce.

REPLY

o Shannon @ Yup, it's Vegan  says

December 9, 2020 at 19:52

I could not recommend more strongly against doing this. The cake will not work at all if it is made
oil-free, it will be terrible, and throw off all of the chemistry. You would be much better off looking
for an oil-free cake recipe that is designed to be oil-free. I recommend a website called The
Vegan 8 for tasty oil-free baking. Good luck!

REPLY

14. Joanne says
 December 7, 2020 at 05:18

I’ve been searching / baking for a LEGIT delicious vegan vanilla cake recipe, that tastes like
the real deal for AGES! And whilst I haven’t made this yet, from reading your blog and the
trials and tribulations you made along the way, I can tell already that this cake is going to be
amazing! 🙂

REPLY

15. Tessa  says

December 2, 2020 at 17:11

Can this be made gluten free? If so, what do you recommend for a flour blend?

REPLY

o Shannon @ Yup, it's Vegan  says

December 9, 2020 at 19:54

I have tried making this cake gluten-free with a couple of different flour blends and I am not
happy with any of the results so far.

REPLY

16. Kathleen says

December 2, 2020 at 00:56

I’ve made this cake several times now and it is the most requested at our house (including
the lemon variation you suggest). Now my son wants it as a taller layer cake for his bday.
Have you ever tried doubling it? Any suggested changes, or should it all work out just the
same?

REPLY

o Shannon @ Yup, it's Vegan  says

 December 2, 2020 at 15:24

I would recommend just making the recipe twice for best results. If you have room in your oven to
bake 4 cake pans at once then maybe ok to double the recipe. You shouldn’t let the batter sit
before baking, though.

REPLY

17. Dreams says

December 1, 2020 at 07:35

Can we replace creame of tartar with white vinegar ???

REPLY

18. Darlene Berkovitz says

November 29, 2020 at 22:14

I’ve been baking vegan cakes for years and haven’t found a white/vanilla cake I
was happy with until this one. This cake is AMAZING! I followed all your instructions and it
was worth every step. I can’t wait to try out more of your recipes. Thank you for developing
and sharing such an amazing recipe.

REPLY

19. Mike says

October 28, 2020 at 17:27

I used this recipe for a birthday cake, and it was amazing. I messed up and
didn’t make sure that my batter was homogeneous before adding the whipped aquafaba, I
had a few lumps so I had to mix it and pass it through a sieve so I lost some levity. (Plus, my
dad opened the oven mid-rise…). Even so, the cake turned out moist and fluffy, but I’m sure
it could’ve been even better. The reversed creaming method is genius.
I really love this recipe for how simple it is, from the ingredients to the process.
I measured the dry ingredients directly in my stand-mixer bowl, I just had to measure the
liquid ingredients in another bowl while my standmixer worked on the flour/oil mixture. So
thank you for developing this recipe !
REPLY

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I'm Shannon, founder of Yup, it's Vegan! I'm a morning person based
in Baltimore, USA. I create healthy plant-based recipes that everyone will love, using
seasonal produce and global inspiration.
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