The recipe for the now famous vegan sponge cake is from Rose Elliot’s The Complete Vegetarian Cuisine. The recipe for Vegan Chocolate Sponge Cake can be found on page 303. The cocoa powder was omitted and lemon essence added to make it into a Victoria sponge. Subsequently, the same recipe was made again but this time a little more flour was added and the batter cooked in individual muffin trays. Delicious, again! Also, in our home, Rose Elliot’s recipe in the same book (ours is a much battered copy–no pun intended) for Vegan Fruit Cake (310) and Whole-Wheat Banana Tea Bread (often cooked as muffins) are perennial favourites.
