Recipe of Ultimate No Eggs, Food-Allergy Friendly Spongecake

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, no eggs, food-allergy friendly spongecake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

No Eggs, Food-Allergy Friendly Spongecake is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. No Eggs, Food-Allergy Friendly Spongecake is something that I have loved my entire life. They’re nice and they look fantastic.

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

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

1. Get White flour
2. Get Cocoa powder
3. Prepare Baking powder
4. Take Sugar
5. Prepare Apple cider vinegar
6. Take Baking soda
7. Get Salt
8. Take Cold water
9. Make ready Vegetable oil
10. Get 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 with this special food no eggs, food-allergy friendly spongecake recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!