Our friends at Mister Baker are passionate about eggless baking so they offered us up a few tips and one of their favourite recipes.
To make eggless products which are not only good in flavour but also have similar texture as egg based products, they advise a few key steps should be followed:
Replacing eggs with mashed banana, apple compote, chia seeds etc. will provide binding and thickness to the cakes.Â
The right amount of chemical leaving agents like baking powder and baking soda should be used to ensure proper aeration and lightness.Â
Vinegar/lemon juice should be added to provide acidity, which will help baking soda to perform better.Â
Adding milk powder/ condensed milk will help to achieve good internal structure and flavour.Â
It is very important to bake egg free sponges on a medium temperature to ensure that they are  baked well through center.Â
Egg free sponges must be cooled down properly before unmoulding, this will help to maintain the structure.Â
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Recipe: Eggless Sponge Cake
Ingredients:
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Instructions:
Preheat oven to 180°C.
In a bowl mix dry ingredients together flour, cocoa powder, sugar, baking powder, milk powder and baking soda.
In another bowl mix vegetable oil, sour cream,
Add condensed milk and dairy cream mix until incorporated.
Add vanilla essence.
Mix dry ingredients to the wet ingredients using spatula to fold (if you use mixer bowl use paddle attachment).
Use a spatula to fold in any of the
Divide batter between greased and lined cake tins.
Bake for 35 – 45 minutes or until a tooth pick inserted comes out clean.
Loosen the sides of the cake from the tin using a knife.
Flip it on to a wire rack and remove tin and paper.
Allow it to cool completely before wrapping it up in cling film and refrigerate until needed.
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