Tuesday, June 15, 2010

New Cake Recipe

I happened upon an eggless cake recipe that sounded good. (I have an egg allergy)  So I decided to try it today but ran into two issues. 

First, didn't have cake flour, but managed to find a great way to substitute all purpose flour instead. (simply take 2 tbsp out of each cup flour and substitute with 2 tbsp of cornstarch)

Second,  I only have one cake pan, so I decided to use these two glass baking pans I have instead. This is where it got tricky.

Although heavily greased and floured the pans were no match for a non stick cake pan.  Oh they came out looking great, but when I tried to turn them upside down to remove from pans....well they stuck to the pan too much and crumbled.

Quickly I right sided the pans and pushed down so the cake would adhere back together. haha  So much for making a two layer cake, these cakes are leaving their pans until they are ready to be sliced and ate.

You can see where the one cake crumbled.

Lesson learned....when it says use a cake pan, use one speficially designed for cakes not a glass pan. In the process of the one crumbling a little I did get a taste....and for an eggless cake it's tastes good. ( I have been searching for an eggless cake that stays moist and light for quite some time)  It looks like I might have found one.

The official verdict won't be decided until dessert this evening! 

Eggless Double Layer Birthday Cake

3 cups cake flour

1 3/4 cups sugar

1 1/4 cups water

1/2 cup shortening

3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together

2 1/2 tsp. baking powder

1 tsp. salt

1 1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Grease and flour two cake pans. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled.

Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together is the substitution for 2 eggs.

This recipe and more can be found on http://www.foodallergy.org/page/static-recipe.
It's a great site for people with various types of food allergies.


  1. I've been having trouble with stuff like that lately! I cook/bake something, and try to change something small in the recipe (like the type of pan or butter to use, lol!), and end up ruining whatever I was trying to make! Guess we're learning, huh?

  2. Yes we are learning, and hopefully people will eventually wonder how we got to be such great cooks. lol I definitely need some new bakeware and mixing bowls.


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