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Ingredient
Egg-Free Fluffy Sponge Cake
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Chef :
cookpad.japanEgg-Free Fluffy Sponge Cake
I really wanted my daughter who is allergic to eggs to be able to eat a decorative fluffy sponge cake.
Egg-free cakes tend to be chewy and heavy rather than fluffy so I tried aiming for a cake that's fluffy but not dried out.
Ingredient
Food ration :
1 serving
100 grams
●Cake flour
1 1/2 tsp
●Baking powder
1/2 tsp
●Baking soda
3 tbsp
●Cocoa powder
110 ml
◎Water
2 tbsp
◎Vegetable oil
2 1/2 tbsp
Cider vinegar or any grain vinegar
Cooking instructions
* Step 1
Line a cake tin with parchment paper.
* Step 2
Preheat the oven to 180℃ with steam. If you're oven doesn't have a steam function, pour some water into a heat resistant dish and place it in the oven while it preheats.
* Step 3
Mix all of the ingredients together in a bowl with a whisk. Feel free to sieve the dry ingredients if you'd prefer.
* Step 4
Pour the ◎ ingredients into the bowl and mix with the dry ingredients until smooth.
* Step 5
Next, add in the cider vinegar and mix the batter briskly. Then pour the batter into your cake tin and bake it for 25 minutes at 180℃. Since the baking powder and vinegar will react, the cake will expand as it bakes.
* Step 6
Once the cake has baked, allow it to cool inside the tin. Since the cake is fluffy and full of air bubbles, treat it gently.
* Step 7
Once cooled, gently remove it from the tin and wrap it in cling film. Then leave the cake to sit.
* Step 8
Lastly, decorate the cake however you like. I filled this cake with strawberry slices and topped it with strawberries, grapes, and persimmon.
Note: if there is a photo you can click to enlarge it
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