1 1⁄2 cups cake flour, plus more for flouring the cake pans
1 cups sugar, plus more for unmolding cake
1 cups Italian Custard Cream (optional)
1⁄4 cup vegetable oil
1 tsp baking powder
1/2 tsp pure vanilla extract
1⁄4 teaspoon fine sea salt
1 cup soy milk
2tbsp lemon juice
Unsalted butter to grease pan
sprinkle some flour to prevent it from sticking (too much)
1. Position a rack in the center of the oven, and preheat the oven to 170ºC.
2. Put the flour, sugar, custard cream, if using, vegetable oil, baking powder, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on slow just until the ingredients are blended together, a few seconds, then raise the speed to low-medium and continue to mix until smooth, approximately 1 additional minute.
3. Set 1/2 cup soy milk aside and pour the lemon juice in, let it sit for 5 minutes, until it solidifies a little (this will keep the ingredients together)
4. With the motor running, slowly add the soy lemon milk, tbsp by tbsp, adding the next one after the previous one has been absorbed into the mixture. Stop the motor periodically and scrape the bowl from the bottom with a rubber spatula to integrate the ingredients, and return the mixer to low-medium speed. After all the eggs are added, continue to mix for an additional minute to ensure the soy lemon milk has been thoroughly mixed in. This will help guarantee that the sugar is dissolved and that the flour has been thoroughly mixed in.
5. With the motor running, add the soy milk, stopping the motor to scrape the sides and bottom between the two additions. Continue to mix for another minute or until the mixture appears smooth. Before baking, be sure the batter is at room temperature.
6. Scrape down the bowl and get as much batter as possible out. Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes. Make sure, with a toothpick that the bottom is dry.
7. Remove the cakes from the oven and let cool for at least 30 minutes, preferably an hour (although I ate it right away). The cakes should be at room temperature before you remove them from the pan. Put a piece of parchment paper on a cookie sheet, top with sugar, and one at a time, turn the pans over and turn the cakes out onto parchment; the sugar will keep it from sticking. Refrigerate or freeze until ready to decorate (or to eat).
This recipe was adapted from a Cake Boss recipe.
P.S.- It looks dark because my oven is weird.