Egg-free sponge cake

DSCF4105As you know, food allergies are more and more common. My first son used to be allergic to eggs and has now grown out of it. We discovered recently that my second son, although still a baby, was also allergic to eggs by just cracking one open in the kitchen… Big chock! So when I am told that some boy at my kids birthday party cannot take eggs, the least I can do is get in the kitchen and make them a special cake so they do not feel left out and do not have to come with their own snack.

175g unbleached flour
3 tsp baking powder
70g unsalted butter
60g brown sugar
150ml milk

  1. Preheat the oven to 190C. Grease cake mold.
  2. Sift the flour and baking powder into a bowl.
  3. Cream the butter and sugar together in a bowl until light and fluffy.
  4. Add a little flour then a little milk  to the sugar and butter mixture and repeat until all of the flour and milk has been added and the mixture is smooth and well combined. (Add a little extra milk if the mixture is too stiff.)
  5. Pour mixture in cake mold. Bake in the oven for 20-25 minutes, or until risen and golden-brown, this depends on the size of the cake mold. If you are making small stars 10 minutes should be ok.
  6. Remove the cake(s) from the oven and set aside to cool. Repeat the procedure until you finish the mixture.
  7. Remove the cake(s) from the molds, spread the chocolate or fruit or coconut jam and sandwich the cakes 2 by 2 .
  8. Decorate, Serve.

DSCF4113 The round cake, not egg-free, was covered with the egg-free stars and the fondant. Take note that I hate fondant, I find this shot of sugar useless and that it kills the taste of the actual cake. Moreover, during the party, we realized that once the “Wouha” effect of the cake decoration was done, the kids actually took out most of the fondant before eating the cake… Promise, I feel find a smarter way to decorate the next birthday cake!


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