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Sorry,can't vouch for it, but here is one I found.
Royal Sponge Cake
3/4 cup sugar
1 cup barley or oat flour
1/2 cup water 1/2 teaspoon salt
3 eggs 1/8 cup cold water
2 teaspoons Royal Baking Powder 1 teaspoon flavoring
Boil sugar and water until syrup spins a thread and add to the stiffly beaten whites of eggs, beating until the
mixture is cold. Sift together three times flour, salt and baking powder; beat yolks of eggs until thick. Add a
little at a time, flour mixture and egg yolks, alternately to white of egg mixture, stirring after each addition.
Add 1/2 cup cold water and flavoring; mix lightly and bake in moderate oven about one hour.
Best War Times Recipes, Royal Baking Co., New York, 1918
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Most of the nondairy cakes I have are spice or chocolate ones...Hope you find one you like.
Hi!
I never bake dairy cakes (unless it is a cheesecake). Here is my favorite recipe for a white cake: Or maybe you would call it a coffee cake? People always comment that it must be dairy, it tastes too good!
Yields two 9x13 cakes. Recipe can be halved
8 eggs
4 cups sugar
2 cups oil
6 cups flour
2 Tbsp. baking powder
2 cups juice
Put all ingredients into mixer and mix until combined. Bake at 350 for 40 minutes.
Enjoy!
dairy free cake
White Chiffon Cake:
2 1/4 c cake flour sifted
1 1/4 c sugar
1/2 c oil
2 ts lemon zest
1 ts cream of tarter
1 Tb baking powder
5 egg yolks
3/4 c water
2 ts vanilla
1 c egg white [about 8]
1/4 c sugar
Preheat oven to 325oF.
Mix in with the flour, the baking powder, lemon zest, oil, water and vanilla, and yolks. Mix together until combined, then whizz on high, for 1 min. Turn off - scrape down bowl and mix again for 15 sec.
In another bowl, mix whites until foamy, add cream of tarter and beat to soft peak. Add 1/4 cup sugar a little at a time. When stiff, take first mixture and pour into whites, fold.
This will make one 12" round cake [3" deep] or 10" tube. Either line with parchment paper or use nothing in the pan. DO NOT grease the pan or the cake will fall. Bake around 55 minutes - use toothpick or knife test. Let cool for a few min. then, use knife to go around edge of pan/cake and turn over. While still warm, wrap in plastic and put in fridge. This helps keep it moist.
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