Yesterday was Evin's birthday. We're pretty sure. Although it could be today. Officially, it's today - anyway, this gives us an excuse to celebrate over two days. Evin's not terribly crazy about cake but I think everyone should have a birthday cake. Especially vegans! =) So I try to find something "different" each year that he may be a little interested in.
This cake, I intended to make last year. Bryanna Clark Grogan had posted a recipe for Parsnip Lemon Curd and I wanted to use that as a filling. So I bought a bunch of parsnips and was all set to make the filling. As I started to work with the parsnips, I thought "these don't smell like parsnips" ... turns out, they were parsley roots! Luckily, I realized before making the filling and I changed plans and made something else.
So this year, I got parsnips. From Whole Foods, where everything is properly labeled. And I made Bryanna's Lemon Curd. It turned out ok. One problem is my food processor sucks. It refused to get this as smooth as you can see in Bryanna's recipe. I could also tell / taste the parsnips, albeit slightly, in the final product. Still, very lemony and would have been much better if my food processor could manage "smoothness".
I had intended to use the lemon filling in a vanilla cake with lemon buttercream frosting. But at the last minute, I couldn't find a fool-proof vanilla cake recipe - and when I say "couldn't find", I mean "online, without having to get up and go to the bookshelf" ... so I decided to use Bryanna's Lemon Genoise Cake. I've make this cake before and I forget that I think that 9" round pans are a tad too big for it. Hopefully, by writing about it, I will remember to procure some 8" pans before I make this again.
I decided I'd make vanilla frosting and would try a cooked flour frosting, since neither of us are crazy about sickeningly sweet frosting. This recipe is all over the place but I used this page for the basics. I chose this recipe because it called for powdered sugar. Here's what I used:
Cooked Vanilla Frosting
- 1 1/2 cups soy milk (360 grams)
- 6 tbsp cake flour (45 g)
- 3/4 cup Earth Balance (168 g)
- 3/4 cup shortening (155 g)
- 1 1/2 cups powdered sugar (180 g)
- 1 tbsp vanilla
- Combine 'milk and flour in a sauce pan. Cook over medium heat, whisking constantly, making sure to get edges of pan. Cook until mixture resembles thick pudding. If you don't whisk constantly, you will have clumps. I frequently lifted and slanted the pot to check on the bottom of the sauce.
- Beat cooked mixture with electric mixer until cool.
- With mixer in a separate bowl, cream Earth Balance, shortening and vanilla.
- Mix in sugar and some cooked mix, as needed, for moisture.
- Beat in remaining flour mix and whip for at least 4 minutes.
- Probably best to refrigerate before using.
We have one box of candles, Evin picked out pink ones for me years ago, so now he gets a pink candle, too!
We also had what Evin jokingly referred to as man-food for dinner, meat and potatoes! Seitan riblets, that for some reason, had a little more sauce than usual this time. Possibly because I didn't cut them as distinctly into pieces as usual, maybe less "edge" to soak up sauce? They were really tasty:
With potatoes and attempted-to-broil Brussels sprouts per this recipe (2nd recipe). These did NOT broil or even change at all in 7 minutes but nearly burned in 7 more minutes. They had to finish cooking in the microwave. Still yummy, though.