Simple Eggless Buttercake Recipe: 59 Photos
Butter cake recipe illustrations
EGGLESS BUTTER CAKE RECIPE | EGGLESS TEA
FAQ
The key for a fluffy eggless cake is baking powder and baking soda both. The proportion has to 1 cup of all-purpose flour: 1.25 tsp baking powder + 1/2 tsp baking soda. These are my actual measurements which I used to make an eggless cake and turned out fluffy and yummy.
Vinegar + Bicarb. The combination of vinegar and bicarbonate of soda is my go-to egg substitute for cakes. It's the best way to get a fluffy, light sponge without adding any unwanted flavours.
TEMPERATURE IS KEY. If the butter is too cold, it takes too long to blend into the sugar and eggs which can cause over-mixing. This will result in a heavy, dense cake. So be sure to cut your butter into cubes to get it to room temperature quicker.
It is important to not overmix your cake, as mixing too much or too vigorously makes gluten – the protein in wheat flour that makes breads chewy – form too much structure too early in the cake-making process, which results in a gummier, less tender cake.
I promise you SOFT & MOIST cakes!
- Use Cake Flour. Reach for cake flour instead of all-purpose flour. ...
- Add Sour Cream. ...
- Room Temperature Butter / Don't Over-Cream. ...
- Add a Touch of Baking Powder or Baking Soda. ...
- Add Oil. ...
- Don't Over-Mix. ...
- Don't Over-Bake. ...
- Brush With Simple Syrup/Other Liquid.