I 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 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.
I 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.