Hello friends and not-yet-friends,
Welcome back to Mary's Test Kitchen where we're making vegan food fun again and where
we (and by we I mean me and about 40% of you) are getting ready for the last season of Game
of Thrones which is sure to be as dark as this recipe is bright and cheerful!
Sansa's Favourite lemon cakes are an icon on the show full of symbolism and eggs but
these vegan lemon cakes are only full of deliciousness and easy to find vegan ingredients that you
probably already have in your kitchen and pantry even if you're not vegetarian or vegan!
My version of Sansa's lemon cakes are light and fluffy white cupcakes flavoured with vanilla
and fresh lemon zest topped with gem-coloured shiny and smooth lemon curd.
They're so delicious and so easy, you can make them in half an hour.
Before we get started, please like and subscribe if you like this kind of video and let me
know what other recipes from the books you'd like to see veganized and maybe I'll give
them a stab before the season's over.
First, you need a couple lemons; both for their juice and the zest from one.
I won't show you how to juice a lemon because 1) I won't insult you like that and 2) I used
bottled lemon juice so I could use these lemons as photography props.
But for the zest, I finally got myself a citrus zester because a bunch of you laughed at me
before for using my box grater and I didn't want to go through that humiliation again.
This gadget was on sale for $7 at my local Canadian Tire so I thought I'd splurge this
one time.
Y'all know I hate buying extra things.
We use what we have!
Generally.
Of course, this didn't stop me from nicking myself afterall and I spent the rest of this
video shoot trying to keep my bandaid out of the picture.
I really recommend measuring out your ingredients before you start because it really makes the
whole baking process a lot easier and enjoyable.
And as always, the written recipe will be on marystestkitchen.com and linked in the
description box below.
Let's start with the cake batter, shall we?
In a good sized bowl, combine sugar, a little soy milk, and lemon juice and whisk until
the sugar is dissolved.
Don't be alarmed if you see the soy milk has curdled.
Next add baking powder AND baking soda and get ready for some foaming action.
So much easier than whipping up egg whites for a fluffy cake.
With 20 seconds of stirring, you'll have this magnificent fluff.
We'll add some oil, this helps prevent a gummy texture from the gluten in the flour and adds
richness.
Some vanilla extract for flavour.
As well as a teaspoon of that lemon zest plus a little pinchy of salt.
Whisk gently just to combine.
And then we can add the flour.
The only sort of tricky part don't worry, it's not too bad.
You'll add 85 grams of all purpose flour a couple tablespoons at a time.
Stir just until the flour disappears before adding a bit more.
Continue this way so that you can incorporate all the flour without over-mixing.
Over-mixing is usually the culprit when cakes, pancakes, and muffins come out gummy instead
of fluffy.
Now we're ready to line a muffin tin.
I'm using silicone liners from IKEA.
Feel free to use parchment or other liners but be sure they are the kind that peel off
super easily.
Technically, you should be able to bake right in the tin if you grease it well enough but
I'm not about that life.
Spoon the cake batter evenly into the liners.
A rubber spatula is super handy here to get everything in.
Clean up any messes with a damp finger or lint-free towel.
And bake everything in your preheated oven for 20 minutes on the middle rack.
Meanwhile, we can make the warm lemon curd topping.
Again, I've measured everything in advance but this time, it's more for the pretty pictures.
You can measure your ingredients right into a small pot.
Sugar, lemon juice, water, cornstarch, soy milk and a teaspoon of lemon zest.
If you know you want super sour lemon curd, feel free to replace the water with more lemon
juice.
Again, don't worry if the soy milk curdles.
It's fine.
Just put that on the heat and stir regularly while it comes up to a boil.
Once there, the mixture will thicken fast and you can turn off the heat.
It's already so lovely and glossy and it'll smell wonderful.
For a brigher colour, I'm adding a pinch of turmeric.
When you do this at home, you won't have to worry about touching your camera afterwards
so rub it between your fingers so it doesn't land in a clump.
Also add vanilla extract and a pinch of salt.
To make this translucent gel a little more opaque, I'm added a tablespoon of vegan butter.
And once you've stirred that in, you're good to go!
If you're making this ahead of time or just want to take nice pictures so you can tag
me on instagram, go ahead and transfer this sweet tangy vegan lemon curd into a clean
jar.
Your cupcakes should be ready soon after so take them out and test the largest cupcake
with a toothpick.
It'll come out clean if they're fully baked.
Carefully take them out of the tin and wait a few minutes so you can turn the cakes out
of their liners cleanly, upside-down on to your serving plate.
Then you can top with thick warm lemon curd.
And top with any extra lemon zest.
Icing sugar would also look and taste nice on top so give them a dust if you have some
on hand.
I did not but they are still wonderful!
These are just the perfect things for your Game of Thrones party OR just to enjoy by
yourself as you curl up with a good book.
I really hope you enjoyed this recipe and even if you don't follow the show, you got
an awesome fluffy white vegan cake recipe and perfect vegan lemon curd that is just
so easy and delicious, you've got to try making it.
And if you do make it, please come back to this video and leave a comment about your
experience!
I'm always curious about how things turn out in your own kitchens.
Thank you so much for watching my friends.
Coming up, we have What I Ate Wednesday is hitting it's 100th episode and I'm planning
a super freaking amazing food porn special that I'm so excited about.
So subcribe if you haven't already and hit that notification
bell so you don't miss a thing!
Thanks as always to my channel members for your monthly support; it means so much.
Thanks also to my tofu-testing team who have been hard at work filling out our spreadsheet
and getting to the bottom of the tofu chicken secrets.
And thank you to..you!
Who has left a comment on this video before it's even finished.
Why, you are so kind.
It really does help me out a lot.
And I guess that's it.
Thank you again.
Bye for now!