I just had a friend ask me to make an egg free cake for her daughter...I have never done this before. I was hoping for some tips please! Will this type of cake hold up to carving? Can I use an egg substitute, or do those contain eggs? I don't want to make anyone sick..I'm kind of freaking out!
Here's a link to a recipe for egg free cupcakes. This caker has a blog and may be able to advise you if this recipe is suitable for cake carving.
http://artofdessert.blogspot.com/2010/10/egg-free-chocolate-cupcakes.html
HTH
The egg substitute was a big disappointment for me. Look for top reviewed vegan cakes as they are very popular. If you want to sub the margarine for butter, that will be fine. But vegan recipes have come a long way and are making their way to the mainstream. I just made my first vegan wedding cake. The reviews were unanimous that they were better than the non-vegan cupcakes. Like anything unfamiliar, it is trial and error, but that egg substitute was the worst of my experiments. I made seven top recipes. I then made changes to the three best. The results were so good that I added it to my regular bakery offerings. The best are the ones that use vinegar.
I personally don't like egg replacers like Ener-G or others. I find that they taste metallic even after baking. I prefer to use ground flax seed in water, or applesauce depending on the type of cake. Vinegar works well also.
hi I use this recipe
350g self raising flour
3 tsp baking powder
250 caster sugar
10 tbsp sunflower oil 350 ml water
2 tsp vannila extract.
mix dry ingredents, add wet ingredents, pour into two 8 inch sandwitch tins, bake about 30 mins,
mine turned out very nice.
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