Easiest Way to Make Super Quick Homemade No Eggs, Food-Allergy Friendly Spongecake

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, no eggs, food-allergy friendly spongecake. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

No Eggs, Food-Allergy Friendly Spongecake is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. No Eggs, Food-Allergy Friendly Spongecake is something which I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have no eggs, food-allergy friendly spongecake using 10 ingredients and 14 steps. Here is how you can achieve that.

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

1. Take 110 grams White flour
2. Make ready 20 grams Cocoa powder
3. Get 1 tsp Baking powder
4. Make ready 60 grams Sugar
5. Make ready 1 tbsp Apple cider vinegar
6. Prepare 1 tsp Baking soda
7. Get 1/2 tsp Salt
8. Take 120 ml Cold water
9. Make ready 50 ml Vegetable oil
10. Take 5 drops Vanilla extract

Instructions 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 this up with this exceptional food no eggs, food-allergy friendly spongecake recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!