- Cooking spray
- 1 tablespoon stone-ground white cornmeal*
- 2 cups vegan sugar, divided
- 2/3 cup vegan butter
- 1 teaspoon grated lemon rind
- 1 teaspoon vanilla extract
- 5 Ener-G egg yolks
- 1 cup vegan sour cream
- 2 cups all-purpose flour
- 1/2 cup stone-ground white cornmeal*
- 1/2 cup stone-ground white grits*
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 5 Ener-G eggs
2. Combine 1 and 3/4 cups of the sugar, the butter, lemon rind, and vanilla in the bowl of a stand mixer and beat at medium speed until blended and fluffy.
3. Make 5 Ener-G "yolks" by whisking 7 and 1/2 teaspoons of the powder into only 5 tablespoons warm water (half the amount of liquid for a whole "egg"). Add to the sugar mixture and beat to combine. Beat in the sour cream.
4. Lightly spoon the flour into dry measuring cups and level with a knife. Combine the flour in a bowl with 1/2 cup white cornmeal, the grits, salt, and baking soda. Add the flour mixture to the sugar mixture, stirring to combine.
5. Make 5 Ener-G eggs in a large bowl (whole ones this time i.e. 7 and 1/2 teaspoons powder in 10 tablespoons warm water), and beat with a hand mixer for 12 minutes, until stiff peaks form like beaten egg whites. At the 6 minute mark, gradually add the remaining 1/4 cup sugar, 1 tablespoon at a time.
6. Gently stir one-fourth of the beaten Ener-G mixture into the cake batter; fold in the remaining beaten Ener-G mixture. Spoon the batter into the prepared tube pan.
7. Bake at 325 degrees for 50 minutes - a wooden pick inserted in the cake should come out clean. Cool in the pan for 15 minutes on a wire rack, then remove the cake from the pan and cool completely on a wire rack.
For a lovely look and fresh taste, serve wedges of cake with sliced strawberries and peaches, and add a garnish of mint sprigs.
*Both the white grits and white cornmeal are available from Bob's Red Mill.
16 servings (1 slice), Calories 294
The crunch of the grits certainly lasts through baking, and made this cake quite novel. It was a touch too sweet, so I don't think you need the full 2 cups of sugar. Because of the sweetness, I recommend those peaches and strawberries - the more subtle sweetness of the fruit was a nice foil. Because the beaten Ener-G eggs deflate somewhat once stirred into the batter, I'm not sure it was worth the effort to beat for 12 minutes (which works far better for a cake like angel food). Instead, I might just use a touch more baking soda to get the cake to rise higher. Still, this cake is a great little treat with a cup of tea.