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Eggless cake

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This topic contains 3 replies, has 3 voices, and was last updated by  adarshnadda 3 months, 3 weeks ago.

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  • #15549

    ARPITA PATEL
    Participant

    Hello
    I bake eggless cake, where I use evaporated milk instead of water & egg. After baking why does my cake from middle spot breaks. Please advise
    Should I be using something else? If yes then Will it make my cake nice spongy

    #15623

    vishuthi
    Participant

    Hi Arpita, have you tried using Condensed milk and also check the quantity of egg substitute you are using.

    I bake without eggs for all my baking and initially i also had the same problem. With trial and error i found we should not be beating (or) whisking the dough after we add evaporated/ condensed milk. Just fold them through the dough to thicken the flour and measure the milk you add instead of an egg. For 3-4 cups of flour for me 3 tablespoons of milk worked.

    Just try out small batches with lesser proportions and you will end up finding your perfect substitute and method.

    #15625

    ARPITA PATEL
    Participant

    Hi vishuti
    Thank you for advise
    Actually I always use Betty Crocker cake m???? x and follow direction from there. I use oil as it stated in box. But for water & egg I use evaporated milk

    Do you do this way or different. If different can u please share receipe

    Thank you

    #28956

    adarshnadda
    Participant

    Hi Arpita,
    You can use Olive Oil in the cake as it helps to bind the cake. I use Olive Oil in the baking process.

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