Can any1 give me the recipe of how to make egg less fairy cakes pls!!

Question

Can any1 give me the recipe of how to make egg less fairy cakes pls!!

Answer 1

I lyk this one

1 cup soy milk

1 tsp apple cider vinegar

1 3/4 cups all-purpose flour

2 Tbsp cornstarch

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 cup canola oil

3/4 cup sugar

2 1/4 tsp vanilla extract

Preheat the oven to 350F and line muffin pan with cupcake liners.

Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.

In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine.

In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.

Fill cupcake liners two-thirds full and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.

Basic (Vegan) Chocolate Cupcake

1 cup soy milk

1 teaspoon apple cider vinegar

3/4 cup granulated sugar

1/3 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract, chocolate extract, or more vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder, Dutch-processed or regular

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Vegan Fluffy Buttercream Frosting

INSTRUCTIONS

Preheat oven to 350°F and line a muffin pan with paper or foil liners.

Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).

Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Variation:Cookies ‘n’ Cream Cupcakes (pictured): Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Bake as directed.

Fluffy White Cupcakes

makes 22 cupcakes

1 TB apple cider vinegar

1 ½ scant cups plain soymilk

2 1/8 cups flour

2 tsp. baking powder

½ tsp. baking soda

½ tsp. kosher salt

1 1/8 cups sugar

½ cup oil

1 ¼ tsp. vanilla extract

½ tsp. coconut extract

Preheat the oven to 350º. Spray 22 muffin cups with nonstick spray or line with paper cupcake liners (I like to spray the inside of the muffin papers with nonstick spray to help the cupcakes release). Set aside.

Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (the mixture will curdle).

In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting

Answer 2

Ingredients

200 g sweetened condensed milk

140 g self-rising flour

1 teaspoon baking powder

1/2 teaspoon baking soda

60 ml melted butter or margarine

1 teaspoon vanilla essence

75 ml water

Directions

1Sieve the flour, baking powder and baking soda together.

2Mix the flour mixture, condensed milk, melted butter, essence, and water and beat well.

3Pour the mixture into a greased and dusted 6 inch diameter round tin.

4Bake in a hot oven at 200 degrees C (400 degrees F) for 10 minutes.

5Then reduce the temperature to 150 degrees C (300 degree F) and bake for a further 10 minutes.

6The cake is ready when it leaves the sides of the tin and is springy to touch.

7When ready, take out from the oven and leave for 1 minute.

8Invert the tin over a rack and tap sharply to remove.

9Cool the the cake on a wire rack.

Answer 3

by fairy cake you mean angel food cake right?

Answer 4

what is a "fairy cake"?

Answer 5

Substitutes:

All- purpose

duck egg (larger, and oilier, more colorful, and more flavorful)

For scrambling and making omelets

silken tofu (This works best with crumbled firm or extra firm tofu. It helps to add lots of seasonings like onions, mushrooms, nutritional yeast or cheese, and herbs.  One egg = 1/4 cup tofu.) )  See also the recipe for Tofu Omelette posted by Veggies Unite!)

OR egg substitute (Substitute 1/4 cup egg substitute for each egg.)

OR egg whites (A good combination is two egg whites for every egg yolk.)

For baking

1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein.  See my sources. Add one or two drops of yellow food coloring if desired.)

OR egg substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs.  It doesn't work well in cheesecakes.  For more information, visit the Illinois Cooperative Extension Service's  Egg Substitutes page; for a recipe, visit its Homemade Egg Substitute page)

OR egg whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)

OR flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.

OR egg yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)

OR gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)

OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.

OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)

OR Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)

OR bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)

OR silken tofu (Substitute 1/4 cup tofu for each egg.)

OR fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe.)

As a glue for breading

milk (crumbs won't stick as well; consider refrigerating the breaded food for about an hour before cooking to improve adhesion)

Custards and cream fillings

egg yolks (Substitute 2 egg yolks for each whole egg. This is higher in fat, but works wonders in sauces, custards, and cream fillings.)

For coating pie crusts

omit (note: crust may become soggier) OR cold milk (to add gloss) OR cream (to add gloss)

To bind ingredients

Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)

If recipe calls for raw eggs (and you wish to reduce the risk of salmonella poisoning)

pasteurized eggs (for whole eggs; available in the frozen foods section) OR powdered egg-white substitutes (for egg whites) OR meringue powder (for egg whites; may contain sugar)

Answer 6

Here is the link where *someone* might have gotten the recipe for an eggless sponge cake: http://www.recipezaar.com/30699

Also see a past yahoo ask question:

http://malaysia.answers.yahoo.com/questi...

Same recipe.  LOL

One thing.. when you use recipezar, you can change the amount of servings and get a recipe for that.  ;-)