Hello, Good News! Welcome to another article where we share with you some amazing recipes that you can try at home. Today, we are going to talk about a very special cake that is vegan, eggless, and super moist and fluffy. It’s called the Eggleston cake, and it’s one of the easiest cakes you can make with simple ingredients.
The Eggleston cake is named after William Eggleston, an American photographer who is known for his pioneering work in color photography. He was also fond of baking cakes, and he created this recipe that uses curd instead of eggs to give the cake a soft and spongy texture. The curd also adds a tangy flavor that balances the sweetness of the cake. You can make this cake with any flavor you like, such as vanilla, chocolate, or lemon, and decorate it with your favorite toppings.
Why You Should Try the Eggleston Cake Recipe
It’s Vegan and Eggless
If you are vegan or have an egg allergy, you might find it hard to find a good cake recipe that suits your dietary needs. Most cakes rely on eggs to provide structure, moisture, and leavening. However, the Eggleston cake recipe uses curd as a substitute for eggs, which works just as well. Curd is a dairy product made from fermented milk, and it has a similar consistency and protein content as eggs. It also reacts with baking soda to create bubbles that make the cake rise and become airy.
The Eggleston cake recipe is also vegan-friendly, as it does not use any butter or milk. Instead, it uses vegetable oil and water, which are plant-based and cholesterol-free. Vegetable oil also helps to keep the cake moist and tender, while water helps to thin out the batter and make it easier to mix. You can use any type of vegetable oil you prefer, such as canola, sunflower, or olive oil.
It’s Easy and Quick to Make
Another reason why you should try the Eggleston cake recipe is that it’s very easy and quick to make. You don’t need any fancy equipment or skills to bake this cake. All you need are two mixing bowls, a spatula, a measuring cup and spoon, and a baking tin. You don’t even need an electric mixer or a whisk, as you can simply stir the ingredients by hand.
The Eggleston cake recipe also does not require any complicated steps or techniques. You just need to mix the wet ingredients in one bowl, the dry ingredients in another bowl, and then combine them together. The batter will be smooth and runny, which makes it easy to pour into the baking tin. You don’t need to worry about overmixing or undermixing the batter, as it will come out perfectly every time. The baking time is also relatively short, as it only takes about 25 minutes in the oven.
It’s Versatile and Customizable
The third reason why you should try the Eggleston cake recipe is that it’s very versatile and customizable. You can make this cake with any flavor you like, by adding different extracts or essences to the batter. For example, you can make a vanilla Eggleston cake by adding vanilla extract, a chocolate Eggleston cake by adding cocoa powder, or a lemon Eggleston cake by adding lemon juice and zest.
You can also decorate this cake with any toppings you like, such as whipped cream, frosting, glaze, fruits, nuts, sprinkles, or chocolate chips. You can either spread the toppings over the whole cake or cut the cake into slices and top each slice individually. You can also use different shapes and sizes of baking tins to make this cake more fun and creative. For example, you can use a bundt pan to make a ring-shaped cake, a loaf pan to make a rectangular cake, or a muffin pan to make mini cakes.
How to Make an Eggleston Cake at Home
Ingredients
- Curd — ½ cup
- Vanilla essence — 1 tsp.
- Refined sugar — ¾ cup
- Salt — ¼ tsp.
- Milk — ¾ cup
- Baking soda — 1 tsp.
- All-purpose flour — 1 cup
- Baking Powder — ½ tsp.
- Oil — ½ cup
Instructions
- Preheat the oven to 180 C (350 F) and grease a 9-inch round baking tin.
- In a large mixing bowl, add the curd, vanilla essence, sugar, salt, milk, and oil. Mix well until the sugar dissolves and the mixture is smooth.
- In another mixing bowl, sift the flour, baking powder, and baking soda. Whisk well to combine.
- Add the dry ingredients to the wet ingredients and mix gently until there are no lumps. The batter will be thin and runny.
- Pour the batter into the prepared baking tin and tap it lightly to remove any air bubbles.
- Bake the cake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly in the tin before transferring it to a wire rack to cool completely.
- Decorate the cake with your desired toppings and enjoy!
Eggleston Cake Recipe Breakdown
| Ingredient | Amount | Function |
|---|---|---|
| Curd | ½ cup | Replaces eggs and adds moisture and tanginess |
| Vanilla essence | 1 tsp. | Adds flavor and aroma |
| Refined sugar | ¾ cup | Adds sweetness and helps the cake brown |
| Salt | ¼ tsp. | Enhances the flavor and balances the sweetness |
| Milk | ¾ cup | Adds liquid and helps the batter mix well |
| Baking soda | 1 tsp. | Reacts with curd to create bubbles and leaven the cake |
| All-purpose flour | 1 cup | Provides structure and gluten to the cake |
| Baking powder | ½ tsp. | Helps the cake rise and become fluffy |
| Oil | ½ cup | Adds fat and keeps the cake moist and tender |
Eggleston Cake Recipe FAQ
Can I use yogurt instead of curd?
Yes, you can use yogurt instead of curd in this Eggleston cake recipe. Yogurt is similar to curd, but it has a thicker consistency and a milder flavor. You can use plain or flavored yogurt, depending on your preference. However, you might need to adjust the amount of liquid in the batter, as yogurt is less runny than curd. You can also use vegan yogurt if you want to make this cake dairy-free.
Can I use brown sugar instead of refined sugar?
Yes, you can use brown sugar instead of refined sugar in this Eggleston cake recipe. Brown sugar is made from molasses, which gives it a darker color and a richer flavor. You can use light or dark brown sugar, depending on how much molasses flavor you want. However, you might need to reduce the amount of sugar slightly, as brown sugar is sweeter than refined sugar. You can also use other natural sweeteners, such as honey, maple syrup, or agave nectar.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour instead of all-purpose flour in this Eggleston cake recipe. Whole wheat flour is made from whole grains, which makes it more nutritious and fiber-rich than all-purpose flour. However, whole wheat flour also has a coarser texture and a nuttier flavor, which might affect the outcome of the cake. You might need to increase the amount of liquid in the batter, as whole wheat flour absorbs more moisture than all-purpose flour. You can also use a mix of whole wheat flour and all-purpose flour to get a balance of taste and texture.
Can I add nuts or fruits to the batter?
Yes, you can add nuts or fruits to the batter of this Eggleston cake recipe. Nuts or fruits can add some crunch and freshness to the cake, as well as some extra nutrients and antioxidants. You can use any nuts or fruits you like, such as walnuts, almonds, pistachios, raisins, cranberries, blueberries, or cherries. However, you might need to chop them into small pieces and toss them with some flour before adding them to the batter. This will prevent them from sinking to the bottom of the cake or making it too dense.
Yes, you can make this cake in a microwave in this Eggleston cake recipe. Microwave baking is a quick and convenient way to make cakes without using an oven. However, microwave baking also has some drawbacks, such as uneven heating and dryness. You might need to adjust the cooking time and power level depending on your microwave model and the size of your cake. You can also use a microwave-safe dish or a silicone mold to bake the cake in the microwave.
To make this cake in a microwave, you need to follow the same steps as the oven method, except for the baking part. You need to pour the batter into a greased microwave-safe dish or a silicone mold and cover it with a lid or a plastic wrap. You need to microwave the cake on high power for about 5 minutes or until a toothpick inserted in the center comes out clean. You need to let the cake rest for 10 minutes before removing it from the dish or the mold. You can then decorate the cake with your desired toppings and enjoy!
Can I freeze this cake for later use?
Yes, you can freeze this cake for later use in this Eggleston cake recipe. Freezing is a great way to preserve cakes and extend their shelf life. However, freezing also affects the texture and flavor of the cakes, so you need to follow some tips to freeze them properly. You can freeze this cake either whole or in slices, depending on your preference. You can also freeze this cake with or without toppings, depending on how you want to serve it.
To freeze this cake, you need to wrap it tightly with plastic wrap or aluminum foil and place it in a freezer-safe bag or container. You need to label the bag or container with the date and name of the cake. You need to freeze the cake for up to 3 months. To thaw the cake, you need to transfer it to the refrigerator overnight or leave it at room temperature for a few hours. You can then reheat the cake in the oven or the microwave if you want to serve it warm. You can also add some toppings after thawing the cake if you like.
Conclusion
We hope you enjoyed this article about how to make a delicious Eggleston cake at home. This Eggleston cake recipe is vegan, eggless, easy, quick, versatile, and customizable. You can make this cake with any flavor you like and decorate it with any toppings you want. You can also bake this cake in the oven or the microwave and freeze it for later use.
If you liked this article, please share it with your friends and family who might be interested in trying this Eggleston cake recipe. Also, don’t forget to check out our other articles where we share more amazing recipes that you can try at home. Thank you for reading and happy baking!