This cake is featured in a classic 2nd grade story, and made by the teacher each year during class. I've been asked to make this cake with the kids, but to HOLD the eggs (both yolks and white). A few students have egg allergies. So, are the yolks the binders, and are the egg whites contributing to the structure? What would you substitue for the eggs? Thanks.
Pre-heat oven to 350 degrees.
Cream together one at a time:
1 cup shortening
1 3/4 cup sugar
1 teaspoon vanilla
3 eggs, separated
( blend yolks in. Beat whites until they are stiff, then fold in.)
1 cup cold water
1/3 cup pureed tomatoes
21/2 cups cake flour
1/2 cup dry cocoa
11/2 teaspoons baking soda
1 teaspoon salt
Mix dry mixture into creamy mixture. Bake in two greased and floured 8
1/2 inch pans at 350 degree for
35 to 40 minutes. Frost with chocolate butter frosting. Top with
I've used egg substitute with excellent results. But your recipe includes separating eggs and whipping the whites. If I were in your situation, I would first make the cake without separating the eggs (just beat them in after the vanilla) to see the final cake texture. If it appears fine, I would make it again with an egg substitute. Then evaluate the results.