After much intense research and lots of trial and error, it is with the greatest of pleasure that we announce the launch of our eggless cakes!
Some vegetarians, vegans and followers of certain religions do not eat eggs, but that’s no reason to miss out on the delights that cake has to offer!
Eggs have a dual purpose in baking: 1) to help bind the other ingredients together, 2) to aid with the rising process.
Here at Alternative Cake Company we do like to bake a light, fluffy sponge and so trying to achieve this without using eggs has been quite a challenge.
Now, there are some eggless cake mixes available on the market, but those familiar with Alternative Cake Company, our philosophy and our products, will know that we don’t use ready-made cake mixes. There are also a number of “egg replacers” available on the market, but these are typically a mix of potato starch and tapioca flour, with some form of artificial emulsifier and other “food additives”.
So we searched and we researched. We experimented. We tried this; we tried that, but everything came out flat, stodgy and either tasting like cardboard or not really tasting of anything at all. We were close to admitting defeat and almost wrote it off as a myth.
In desperation we started listing random ingredients off the tops of our heads and somewhere in the delerium of it all, like mad scientists striving to devine the ultimate alchemical formulae, we came up with a crazy idea.
A recipe was quickly formulated and an initial, tentative batch was nervously made. Impatiently we sat around the oven, waiting for the cake to bake. After what seemed an age of waiting, the alarm sounded and the cake was taken out of the oven. It didn’t even have time to cool properly before it was being cut and sampled, and everyone groaned with delight as we bit into it’s tasty, light, fluffy goodness.
We’d done it! This was it; the perfect eggless cake! We had reached baking nirvana.
Our very first successful eggless cake was a chocolate cake and a very tasty chocolate cake at that, even once it had been in the fridge overnight (it was reminiscent of a chocolate brownie, with rich chocolatey overtones), but we still needed to perfect a vanilla sponge.
After a quick tweak of the recipe, another batch was eagerly put into the oven and time dragged inexorably by as the cake baked away. With the sound of the alarm came a great deal of activity in the kitchen as we all danced around the oven to witness the rising of our latest culinary creation; we were blown away by how much the cake had actually risen!
The eggless vanilla sponge was only allowed the bare minimum of time to cool down before it was cut and covered with a vanilla buttercream and some traditionally made strawberry jam. The cake was then cut into portions and served.
The unanimous initial expression from everyone present was “OMG!” Not only did it taste like a normal vanilla sponge, but it was actually as light and fluffy as our normal cakes. Our quest was finally over, and we have won!
So therefore, once again, it is with great pleasure that we announce the launch of our eggless vanilla and chocolate sponge cakes! 
Please contact us via our enquiries page or by calling 01438 225326 to arrange a consultation and discuss your eggless cake requirements.
