There are many cake lovers who do not care for eggs in their cakes for various reasons. Some people have an egg-free diet for religious reasons and some because it is a personal preference. Whatever the reason, nobody should be deprived of a tasty cake. Eggs are such an important ingredient for most bakes and the absence of them are not well tolerated in cakes. This cake does not feel the absence of eggs at all. In fact, most people cannot tell the difference and some even prefer it. The cake crumb is soft, tender and moist and the taste is wonderful.
Vanilla Cake ingredients: (gives you 10-12 slices)
- 125g melted butter/margarine
- 500ml (280g) plain cake flour
- 2ml salt
- 25ml baking powder
- 300ml (250g) castor sugar
- 80ml apple puree (see note below)
- 200ml milk
- 1 tsp vanilla extract or 1tbsp vanilla essence
Vanilla Buttercream
- 250g butter/margarine at room temperature
- 3 cups of sifted icing sugar
- 1-2 tbsp milk
- 1 tsp vanilla extract or 1tbsp vanilla essence.
Apple Puree
Apple sauce, or even pureed canned pie apples can be used here. Alternatively, skin and de-seed two medium sized apples and add to a small saucepan over a medium heat. Add a tablespoon of sugar to saucepan and squeeze the juice of half a small lemon over apples and cook down until soft and puree-like. Blend until smooth.
Method to make Cake
- Grease and line the bases of 2 x 20cm round cake tins or 3 x 18cm cake tins.
- Preheat oven – 180 degrees celsius.
- Heat milk and butter/margarine in a small heavy-based saucepan over low-medium heat until melted, but not boiled. Remove from heat and add the vanilla.
- Sift flour, baking powder and salt into a bowl. Add sugar and pureed apples.
- Add milk mixture to flour mixture and beat until smooth.
- Divide mixture between baking tins.
- Bake 20-25 minutes until well risen and light golden and a skewer comes out clean once inserted into the centre of the cake.
- Cool cakes before icing.
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