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No Eggs, Food-allergy Friendly Spongecake Recipe

No Eggs, Food-Allergy Friendly Spongecake Recipe
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Prepare the ingredients before making No Eggs, Food-Allergy Friendly Spongecake in your home. Then, follow these steps below to serve No Eggs, Food-Allergy Friendly Spongecake for your family or friends.

Ingredients: No Eggs, Food-Allergy Friendly Spongecake

  • 110 grams White flour
  • 20 grams Cocoa powder
  • 1 tsp Baking powder
  • 60 grams Sugar
  • 1 tbsp Apple cider vinegar
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 120 ml Cold water
  • 50 ml Vegetable oil
  • 5 drops Vanilla extract

How to Make No Eggs, Food-Allergy Friendly Spongecake

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make No Eggs, Food-Allergy Friendly Spongecake in your home by yourself.

    Step 1
  • Preheat oven to 160℃. Coat the inside of cake pan with butter. Sift together flour, cocoa powder, and baking powder.
  • Step 2
  • Add baking soda, sugar, and salt to dry ingredients and mix well.
  • Step 3
  • Add chilled water, and stir, then add vegetable oil and blend until evenly distributed.
  • Step 4
  • Stir in vanilla extract, then add apple cider vinegar and mix.
  • Step 5
  • 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℃.
  • Step 6
  • 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.
  • Step 7
  • 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.
  • Step 8
  • Bake two of these sponge cakes to make a layered birthday cake.
  • Step 9
  • 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.
  • Step 10
  • Please feel free to decorate as you like.
  • Step 11
  • 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.
  • Step 12
  • 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.
  • Step 13
  • Here it is as a Christmas cake decorated together in 2006.
  • Step 14
  • And again as a birthday cake in 2007. The sweetness is milder than regular sponge cakes, and was a hit.
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