Post by kickingfrog on Feb 28, 2011 15:55:50 GMT
Egg Free gf/wf cakes
Posted by Hazel (Essex) on 17/10/2006
My son is coeliac, allergic to gluten and milk and completely intolerant to egg. I use Delia Smith's sponge cake recipe proportions (6 oz margarine, 6 oz caster sugar, 6 oz gf flour) and substitute l tablespoon cornflour and three tablespoons of water for each egg. Add slightly more baking powder than normal for whatever flour you are using and add a heaped tablespoon of Green and Black's cocoa powder. Cooked in two tins and then spread with Apricot or Black Cherry jam, and covered with Green and Black's 70% chocolate this makes a really nice (if slightly dense) cake. You'll find other suggested substitutes for the egg on the supplementary board and more recipes here (change all the flour to glutenfree obviously!)
www.cooks.com/rec/search?q=eggless+cake
Posted by Hazel (Essex) on 17/10/2006
My son is coeliac, allergic to gluten and milk and completely intolerant to egg. I use Delia Smith's sponge cake recipe proportions (6 oz margarine, 6 oz caster sugar, 6 oz gf flour) and substitute l tablespoon cornflour and three tablespoons of water for each egg. Add slightly more baking powder than normal for whatever flour you are using and add a heaped tablespoon of Green and Black's cocoa powder. Cooked in two tins and then spread with Apricot or Black Cherry jam, and covered with Green and Black's 70% chocolate this makes a really nice (if slightly dense) cake. You'll find other suggested substitutes for the egg on the supplementary board and more recipes here (change all the flour to glutenfree obviously!)
www.cooks.com/rec/search?q=eggless+cake