Easiest Way to Prepare Any-night-of-the-week No Eggs, Food-Allergy Friendly Spongecake

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, no eggs, food-allergy friendly spongecake. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

No Eggs, Food-Allergy Friendly Spongecake is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. No Eggs, Food-Allergy Friendly Spongecake is something which I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can cook no eggs, food-allergy friendly spongecake using 10 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make No Eggs, Food-Allergy Friendly Spongecake:

1. Prepare 110 grams White flour
2. Make ready 20 grams Cocoa powder
3. Make ready 1 tsp Baking powder
4. Prepare 60 grams Sugar
5. Prepare 1 tbsp Apple cider vinegar
6. Get 1 tsp Baking soda
7. Prepare 1/2 tsp Salt
8. Make ready 120 ml Cold water
9. Make ready 50 ml Vegetable oil
10. Get 5 drops Vanilla extract

Steps to make No Eggs, Food-Allergy Friendly Spongecake:

1. Preheat oven to 160℃. Coat the inside of cake pan with butter. Sift together flour, cocoa powder, and baking powder.
2. Add baking soda, sugar, and salt to dry ingredients and mix well.
3. Add chilled water, and stir, then add vegetable oil and blend until evenly distributed.
4. Stir in vanilla extract, then add apple cider vinegar and mix.
5. Pour batter into mold, and be sure to cover the top with aluminum foil. Bake for 20 minutes at 160℃, then for 15 minutes at 150℃.
6. It is done when a skewer inserted in the middle comes out clean. While it is still hot, cover with a large bowl to retain heat until it cools to room temperature.
7. Once completely cooled, remove from mold and wrap carefully to prevent it from drying. Store in the refrigerator overnight, then it's ready to decorate.
8. Bake two of these sponge cakes to make a layered birthday cake.
9. Spread maple syrup on top of the bottom layer, then whipped cream and strawberries. Next, place the top layer of sponge cake on top and coat with whipped cream, decorated with sliced strawberries and cut kiwi fruit.
10. Please feel free to decorate as you like.
11. You may use any kind of vinegar, such as grain vinegar or rice vinegar, but based on my experience, apple cider vinegar came out tasting the best.
12. At first, when you add the vinegar, the smell is strong enough to make you wonder if it's really okay, but once it is baked, the smell disappears, so don't worry.
13. Here it is as a Christmas cake decorated together in 2006.
14. And again as a birthday cake in 2007. The sweetness is milder than regular sponge cakes, and was a hit.

So that’s going to wrap it up for this special food no eggs, food-allergy friendly spongecake recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!