Simple Ingredients ; Stunning Results!
Finally a Gluten Free perfect Sponge . Gum free of course.
I never realized making an egg free gluten free cake will be such a hurricane task. I tried multiple recipes using various combination of flours over the last 10 days or so. Some failed to rise at all, while the others did not hold themselves well .
I have been sleeping, breathing, dreaming everything eggless. This is what led me to try my hand on making my ‘Home Made Condensed Milk‘, for it is known to be a wonderful egg replacement, which gave birth to ‘Gooey Chewy Caramel Candy‘. 🙂
One key thing i learnt from my struggle over the last week is that there are only two ways to replace eggs with a healthy, natural alternative :
- Using curd/yoghurt based replacement
- Using Condensed milk based replacement
I am yet to master the science of using the above comfortably, on the go. Will surely write a post on this subject some day soon.
This recipe is inspired by another recipe from a lovely blog Morphyandme (click for the original recipe) , written by Akila Subramanian.
You can easily double or halve the recipe without any changes to the texture or taste of this cake. Pic . of half cake below:
Why did I not try Flaxseeds ? or Chia seeds ? This needs a separate post . Will soon follow.