Sunday, July 25, 2010

Egg-free baking

Up until I was asked for one, I had not baked nor tasted an eggless cake ever.  Eggs have always been a vital part of my cakes especially since I like them light and fluffy (as with chiffon).  I agreed to make one without eggs, though with much reluctance, because I saw this as an opportunity to learn something new.

I found out that there are, in fact, a number of egg substitutes in cooking.  I am not about to list them here as there are already a lot of websites particularly dedicated to this. After doing some research, my inclination was to either use egg replacer or flaxseeds.

I set out to experiment on an eggless carrot cake.  To say the least, my first two attempts were disastrous!  I tried two different recipes but used egg replacer for both.  The first cake was way too oily.  The second, on the other hand, was very heavy, much like pudding. I was so frustrated I fed the cakes to the birds!

On my third attempt, I switched to flaxseeds.  I went back to the first recipe, using much less oil this time (1 cup vegetable oil rather than 1 1/2).

Well, lo and behold, as I took out the cakes from the oven, I saw cakes that looked and felt "normal"...nice smooth tops, soft to the touch.  These had to be it!

I iced the cake with whipped cream stabilized with cream cheese.  I know that carrot cake is traditionally frosted with cream cheese frosting but I just find its taste too overpowering so I switched to something lighter.  It was heavenly!

This was how my finished cake looked like.


I wasn't allowed to use nuts as well so I opted to garnish the cake sides with toasted coconut flakes.
 

I didn't get to taste the cake and was really anxious as to whether it was good or not.  Thankfully, those who got to eat it loved it!  I was told that it tasted no different from the normal carrot cake.  They loved the frosting as well.

So that's it.  Another chapter of my continuing learning experience.  This week, I will be baking for two birthdays, my daughter's and my second son's.  To those who have requested for the recipe of my purple yam (ube) cake, please be patient.  I will get that up on this site soon!  I am also working on a new eBook.  Hopefully, will complete that within a week or so.

Have a great Sunday everyone!

3 comments:

  1. WOW your cake looks heavenly and I'm sure it must have tasted so too! Great decoration...I love carrot cake and to make one without eggs must have been quite a challenge ~ well done!

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  2. Congratulations on mastering such a gorgeous cake, I have no doubt it tasted delicious!

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  3. Wow..it looks really really good. I think alot of parents out there would love this recipe..seeing that there are so many kids with egg allergies!

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