Tuesday, September 18, 2012

Allergy free basic vanilla cake recipe

I used a packet of glace cherries and decorated the top.
It is another day for putting your own cherry on top of things as the world isn't going to.

  • 1 cup sugar
  • 5 tsp Orgran No Egg whisked with 240mls water until thick
  • 2½ cups Orgran all purpose flour
  • 1 cup goat’s milk
  • ¾ cup olive oil
  • 2¼ teaspoons baking powder
  • 1-2 tsp vanilla essence, to taste

  • Preheat oven to 180°C.
  • Line a large cake tin with greaseproof paper.
  • Grease the paper and the sides of the pan well.
  • In a large mixing bowl, with an electric mixer, beat the sugar and No Egg mixture together until slightly thickened and bubbly. About 1 minute.
  • Add the flour, goat’s milk, oil, baking powder and vanilla essence and beat for another minute until the batter is smooth and creamy. Don't overbeat.
  • Pour batter into the prepared cake tin.
  • Bake in preheated oven for 40-50 minutes or until the top is golden and the cake is cooked all the way through.
  • Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper.

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