Archive for October, 2010

Egg free meringue!

Sunday, October 17th, 2010

Egg free meringueI was asked if I had ever cooked with ‘No egg’ egg replacer, I hadn’t as I prefer to use everyday ingredients in my cooking.  I thought I would give it a go.

I went to the Orgran website and was amazed to see a recipe for egg free meringue. I couldn’t quite believe it so I had to give it a try.

I was a little sceptical but as you can see I made a meringue!

The outside is light and fluffy. The inside is quite chewy, it reminded me of those foamy penny sweets.

I topped the meringue with dairy free ice cream and autumn raspberries as this was all I had. The meringue softened with the ice cream and became easier to eat. Brilliant if you can’t eat eggs or choose not to.

'No egg' spongeI also made the ‘Victorian sponge cake’ using gluten free flour.

This turned out quite edible especially if filled with jam and cream. The sponge has a close texture.

I have to say I prefer my recipe for egg free sponge cake.

Vegan / egg and dairy free vanilla sponge cake recipe

Sunday, October 17th, 2010

I am often asked if I have a recipe for vegan / egg and dairy free sponge cake so here it is.

I am currently writing a guide about making and decorating cakes for people with special diets. This will include recipes for vegan cakes, wheat and gluten free cakes and wheat and gluten free vegan cakes. It will hopefully be available from my website early next year.

Recipe

6 inch round cake

340g self raising flour
225g caster sugar
pinch salt
1 tsp baking powder

100ml coconut oil, melted
15ml white vinegar
340ml soya milk or 280ml water
few drops of vanilla extract

Line 2 x 6 inch cake tins with baking parchment. Preheat oven to 180°c / gas mark 4.

Mix all of the dry ingredients together in a large bowl.

Measure together the wet ingredients then stir into the dry ingredients. It should be the consistency of a smooth thick batter.

Divide between the cake tins and bake for about 30 minutes until a knife inserted into the centre comes out clean. Leave to cool for 15 minutes in the tin before turning out onto a plate then onto a cooling wire so it cools the right way up ( The sponge could break in half if you leave it to cool upside down).

Once cool fill with jam and dairy free buttercream. Dust the top with icing sugar.

Using soya milk gives the sponge more flavour but is quite a dense cake. For a lighter sponge use water instead.

Dairy Free Butter cream

125g dairy free margarine ( I prefer Vitalite)
500g icing sugar
few drops vanilla extract

Mix the icing sugar and vanilla into the dairy free margarine. Do not overbeat the mixture as it will split. Stir in a few drops of water until it reaches the required consistency.

You may think this is a lot of icing sugar. If you use double the amount of icing sugar to margarine, the mixture will split. Add a little extra flavouring to this buttercream. (You don’t need as much ‘buttercream’ as usual as it is quite sweet).

Looking for more vegan recipes? Why not try making Vegan chocolates / dairy free Easter eggs