Hi, I’m Joana. Today, I’m gonna show you how to prepare no eggs, food-allergy friendly spongecake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
No Eggs, Food-Allergy Friendly Spongecake Recipe
No Eggs, Food-Allergy Friendly Spongecake is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. No Eggs, Food-Allergy Friendly Spongecake is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook no eggs, food-allergy friendly spongecake using 10 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make No Eggs, Food-Allergy Friendly Spongecake:
- Make ready 110 grams White flour
- Make ready 20 grams Cocoa powder
- Prepare 1 tsp Baking powder
- Make ready 60 grams Sugar
- Prepare 1 tbsp Apple cider vinegar
- Make ready 1 tsp Baking soda
- Take 1/2 tsp Salt
- Make ready 120 ml Cold water
- Take 50 ml Vegetable oil
- Take 5 drops Vanilla extract
Instructions to make No Eggs, Food-Allergy Friendly Spongecake:
- Preheat oven to 160℃. Coat the inside of cake pan with butter. Sift together flour, cocoa powder, and baking powder.
- Add baking soda, sugar, and salt to dry ingredients and mix well.
- Add chilled water, and stir, then add vegetable oil and blend until evenly distributed.
- Stir in vanilla extract, then add apple cider vinegar and mix.
- Pour batter into mold, and be sure to cover the top with aluminum foil. Bake for 20 minutes at 160℃, then for 15 minutes at 150℃.
- It is done when a skewer inserted in the middle comes out clean. While it is still hot, cover with a large bowl to retain heat until it cools to room temperature.
- Once completely cooled, remove from mold and wrap carefully to prevent it from drying. Store in the refrigerator overnight, then it’s ready to decorate.
- Bake two of these sponge cakes to make a layered cake.
- Spread maple syrup on top of the bottom layer, then whipped cream and strawberries. Next, place the top layer of sponge cake on top and coat with whipped cream, decorated with sliced strawberries and cut kiwi fruit.
- Please feel free to decorate as you like.
- You may use any kind of vinegar, such as grain vinegar or rice vinegar, but based on my experience, apple cider vinegar came out tasting the best.
- At first, when you add the vinegar, the smell is strong enough to make you wonder if it’s really okay, but once it is baked, the smell disappears, so don’t worry.
- Here it is as a cake decorated together in 2006.
- And again as a cake in 2007. The sweetness is milder than regular sponge cakes, and was a hit.
So that’s going to wrap it up for this special dish no eggs, food-allergy friendly spongecake recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
