My Birthday Layer Cake

When I bring the cake, I try to go hard for its recipient… including myself! Wanting a lighter textured cake, this is my first attempt at a sponge cake. I will be trying again because I had some issues: mainly not having the seltzer at room temperature when I added it to batter which then solidified the coconut oil, resulting in my needing to mix it too much to break down the fat. So the end result was a bit gummy. I will experiment again with this recipe soon. My adaptation is below as a starting point.

That being said, the cake was gorgeous and eaten up by all!

Sponge Cake, Attempt 1

Make 3 layers

Recipe adapted from The Hidden Veggies

• 562 grams all-purpose flour
• 450 grams granulated sugar
• 3 teaspoons baking soda
• 1.5 teaspoon salt
• 710 g carbonated water, room temperature
• 236 ml coconut oil, melted
• 1.5 tablespoon white vinegar
• 1.5 tablespoon vanilla extract

To decorate:

• buttercream frosting 
• berries, sliced
• powdered sugar

Preheat your oven to 375° F.

Prepare pans. Spray three 9″ round cake pans with oil and then cover with parchment rounds.

Measure the dry ingredients into a large mixing bowl and whisk.

Add the oil, vanilla, and 1/2 of the carbonated water to the dry. Whisk until you have a smooth and thick batter.

Whisk in the remaining carbonated water and the vinegar. Stir just enough to form a smooth batter.

Pour into prepared cake pans.

Turn oven down to 350° F and bake for 30-35 minutes, or until the top looks dry and toothpick comes out clean.

Allow it to cool for 30 minutes in the cake pan then invert them onto a parchment-covered plate in the refrigerator to cool completely before frosting.