Strawberry Cake

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My daughter decided she wanted a strawberry cake filled with vanilla ice cream for her birthday and decorated with meringue cookies. A tall order but I am always up for a birthday cake challenge! The recipe for the meringue cookies is here: https://myegglessworld.com/2016/11/21/meringue-cookies/ I added food colouring before the final whipping to make them pink. You should make these the day before.

Strawberry Cake

Cream together butter, sugar and then add the oil and mix well:

  • 1/4 cup softened butter
  • 1/2 cup canola or vegetable oil
  • 1 and 3/4 cups sugar

Then mix in:

  • 1/2 cup plain unsweetened yogurt (equal to 2 eggs)
  • 1 and 1/4 cups pureed strawberries
  • 1 tsp vanilla

In a separate bowl, sift dry ingredients:

  • 3 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Alternate dry ingredients into the batter with the milk mixture:

  • 1/2 cup milk mixed with 1 tsp vinegar

Bake at 350 degrees F in 2 parchment-lined 9 inch cake pans for 30 -35 minutes. Bake until a toothpick comes out clean.

Cool.

Once cool, take the bottom layer of cake, use slightly soft 1 and 1/2 litres of vanilla ice cream sliced or scooped and smooth it out to cover the bottom layer. It is easier if you set the cake layer back in the pan and then put the ice cream on top. Then top with the second layer of cake. Wrap well with plastic wrap and stick it in the freezer for 2-3 hours.

Frosting:

  • 1/3 cup softened butter
  • 1/3 cup shortening
  • pinch of salt
  • 2 tsp vanilla
  • 1/4 cup milk
  • 4 cups icing sugar (more if needed)

Beat the ingredients together until light and fluffy.

Crumb coat the frozen cake with the icing. You may need to do this a couple of times. Sometimes the ice cream and the frosting do not want to stick together the first time, so once you get a layer of frosting on wrap it again and freeze. Whipped cream is much easier to work with than the icing, so if you want you can just frost the cake with whip cream before you want to eat it.

After the icing has a chance to set in the freezer, take it out again and do another layer. I had to do this 3 times before it smoothed and stopped leaking ice cream.

Decorate the cake with meringues and strawberries.

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Chocolate Chip Layer Cake

This cake is sooooo good! I Made it for a family birthday this weekend.

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my eggless world

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This is a new cake recipe! A white cake with white frosting and a surprise of chocolate chips in the cake! This cake is simple but looks nice this time of year for a birthday during December. The frosting is a Boiled Buttercream Frosting that is so buttery and delicious!

Chocolate Chip Layer Cake

Cream together:

  • 1/2 cup softened butter
  • 1 and 1/2 cups sugar

Then add in and mix well:

  • 1/2 cup vegetable or canola oil

Then mix in:

  • 3/4 cup yogurt (equal to 3 eggs)
  • 3 tsp vanilla

In a separate bowl, sift together dry ingredients:

  • 3 cups flour
  • 1/3 cup cornstarch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Alternate mixing in dry ingredients and the milk mixture into the batter:

  • 1 and 1/4 cups milk with 1 tbsp vinegar

Then fold in:

  • 1 and 1/2 cups chocolate chips (dusted with flour)

Bake at 350…

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Honey Cake

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I received a cook book this Christmas by Ina Garten, called Cooking for Jeffrey. There are lots of yummy recipes in the book and one caught my eye. It is a Bourbon Honey Cake. I don’t have any bourbon in the house so the one I made today is a Honey Cake. This is my version of the cake in her cookbook. I did make a couple of changes including replacing the 3 eggs with yogurt, substituting some of the spices I didn’t have on hand and I also had reduced some of the sugar and honey. I eliminated the sliced almonds but added a glaze. If you have bourbon, you can substitute the water for bourbon.

Honey Cake

In a large mixing bowl, combine:

  • 1 cup canola or vegetable oil
  • 1 cup white sugar
  • 1/4 cup brown sugar
  • 3/4 cup honey
  • 3/4 cup plain unsweetened yogurt (equal to 3 eggs)
  • Zest of 2 oranges
  • 1 tsp vanilla

In a separate bowl, sift together:

  • 3 and 3/4 cups flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg

Alternate the dry ingredients into the oil and sugar mixture with:

  • 1 cup hot coffee
  • 1/2 cup orange juice
  • 1/4 cup water

Optional: Top with sliced almonds

Bake at 350 degrees F for approximately 45-50 minutes in a greased and floured tube pan. Let cool.

Glaze:

  • 1 cup icing sugar
  • 2 tbsp orange juice
  • 1/4 tsp vanilla

Drizzle glaze over cooled cake.

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Christmas Yule Log

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This is my attempt at a Christmas Yule Log. I saw some being made on a cooking competition last Christmas and was anxious to try an eggless version! My first couple of tries last year flopped. This past year I discovered the vegan world was using aquafaba, aka bean juice, for egg replacement and since then I have made meringues with it. https://myegglessworld.com/2016/11/21/meringue-cookies/.  To make a traditional sponge for a yule log, it requires beaten egg whites so I was hoping the aquafaba would work. My theory was correct and this recipe turned out great!

Sponge

Sift together dry ingredients:

  • 2 cups flour
  • 2 tbsp cornstarch
  • 1 and 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup cocoa powder

In a large mixing bowl, beat together until frothy and opaque but not glossy:

  • 1 and 1/3 cups sugar
  • 3/4 cup aquafaba (juice from unsalted canned white beans or chick peas) whipped with the sugar until frothy and slightly thickened

It will look like this:

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Then fold in the dry ingredients into the aquafaba mixture until incorporated.

Then, mix in:

  • 1/2 cup plain unsweetened yogurt

 

When the yogurt is mixed in thoroughly, the sponge mixture will still be thick. Scoop out onto a parchment-lined 12 by 17 inch jelly roll pan. Dip a large spreader in a class of hot water and patiently spread the cake, dipping the spreader in the hot water as needed until the batter is evenly spread.

It will look like this when spread:

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Bake 13-15 minutes at 350 F degrees. Let cool in pan for 2 minutes. Sprinkle the top lightly with sugar and flip onto another pan lined with parchment paper. Cover with a clean towel and let cool for another 2 minutes. Trim the edges  and roll up into the parchment paper while still very warm. Let cool while rolled up.

Filling

Whip together:

  • 2 cups whipping cream
  • 4 tbsp icing sugar

You want the cream to be fairly beaten but not butter. Too runny and it will not hold up inside the roll. Carefully unroll the cooled sponge and fill with the cream and gently roll back up. Refrigerate for half an hour.

Whipped ganache

In a small saucepan heat until simmering:

  • 1 and 1/4 cups heavy cream

Remove form heat and whisk in:

  • 1 and 1/2 cups semi-sweet chocolate chips

Chill in the fridge until cold. Then whip until a frosting-like consistency.

To assemble: Cut a section of the filled yule log on an angle and position on the side of the main log. Frost with the whipped ganache. Run a fork through the ganache and sprinkle with icing sugar.

 

 

Banana Cupcakes with Caramel Frosting

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A last minute request from school for cupcakes when you have an egg allergic child means you can’t run out to the bakery and buy a dozen. Luckily I had some bananas on the counter which inspired me to write a new cupcake recipe!! Banana Cupcakes with Caramel Frosting! These would also be yummy with a chocolate frosting or a maple frosting.

Banana Cupcakes

In a large mixing bowl, cream together:

  • 1/2 cup softened butter
  • 1 and 1/4 cups brown sugar

Then add in and mix well:

  • 1 cup mashed bananas
  • 3/4 cup plain unsweetened yogurt (equal to 3 eggs)
  • 1 tsp vanilla

In a separate bowl, sift together dry ingredients

  • 2 and 3/4 cups flour
  • 1 and 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt

Alternate the dry ingredients into the batter with:

  • 1 cup milk plus 1 tsp vinegar

Mix together well. Scoop into paper-lined cupcake tins approximately 2/3 full. Bake at 350 F for approximately 18-20 minutes.

Caramel Frosting

Melt butter in a small saucepan and then add in the brown sugar, cream and salt:

  • 1/2 cup butter
  • 3/4 cup packed brown sugar
  • 1/2 cup heavy cream (35%)
  • pinch of salt

Make sure the sugar and the salt is dissolved and bring to a boil on medium-low heat for 2-3 minutes. Remove from heat and add in:

  • 1/2 tsp vanilla

Allow to cool to room temperature and then gradually beat in the icing sugar until the consistency you want:

  • 3 cups icing sugar

Frost the cooled cupcakes.

Chocolate Chip Layer Cake

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This is a new cake recipe! A white cake with white frosting and a surprise of chocolate chips in the cake! This cake is simple but looks nice this time of year for a birthday during December. The frosting is a Boiled Buttercream Frosting that is so buttery and delicious!

Chocolate Chip Layer Cake

Cream together:

  • 1/2 cup softened butter
  • 1 and 1/2 cups sugar

Then add in and mix well:

  • 1/2 cup vegetable or canola oil

Then mix in:

  • 3/4 cup yogurt (equal to 3 eggs)
  • 3 tsp vanilla

In a separate bowl, sift together dry ingredients:

  • 3 cups flour
  • 1/3 cup cornstarch
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Alternate mixing in dry ingredients and the milk mixture into the batter:

  • 1 and 1/4 cups milk with 1 tbsp vinegar

Then fold in:

  • 1 and 1/2 cups chocolate chips (dusted with flour)

Bake at 350 degrees F for approximately 35 minutes in 2 parchment lined 9 inch pans. Let cool before frosting. These cakes bake nice and level for layering.

 

Boiled Buttercream Frosting

In a saucepan, whisk milk into the flour. Cook over medium heat, whisking constantly until boiling and thickened:

  • 2 cups milk
  • 1/4 cup flour

Set aside and cool until room temperature.

In a separate bowl, beat with a mixer:

  • 2 cups softened butter
  • 2 cups white sugar

Then add in:

  • pinch salt
  • 2 tsp vanilla

Slowly add in the cooled flour and milk mixture to the butter and sugar mixture, and beat until fluffy.

Add in:

  • 1 cup icing sugar

Mix until fluffy.

Note: This frosting can sometimes break and may not come together until the icing sugar is added. It can be a bit temperamental but when you nail it, it is sooo good.

*If the frosting separates and curdles, it is too cold and needs heat. Take a hairdryer to the outside of the bowl while mixing and it will slowly come back to the correct consistency.

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Vanilla Cupcakes with Salted Caramel Frosting

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This recipe is an improvement of an older recipe of eggless Vanilla Cupcakes. I made a couple of changes to improve the recipe. One is the addition of yogurt and slightly less milk. The other improvement is the Salted Caramel Frosting!!

Vanilla Cupcakes

Sift together dry ingredients, and make a well:

2 and 2/3 cups flour
1/3 cup cornstarch
1 and 1/2 cups white sugar
1 and 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt

Pour the wet ingredients into the well and mix until smooth:

3/4 cup canola or vegetable oil 
6 tsp vanilla
1 and 1/4 cups milk mixed with 1 tbsp vinegar
1/2 cup plain unsweetened yogurt (equal to 2 eggs)
 
Bake at 350 degrees F for 18 to 20 minutes in a cupcake tin lined with papers. Makes 18.

Salted Caramel Frosting

Melt butter in a small saucepan and then add in the brown sugar, cream and salt:

1/2 cup butter
3/4 cup packed brown sugar
1/2 cup heavy cream (35%)
1/4 tsp salt

Make sure the sugar and the salt is dissolved and bring to a boil on medium-low heat for 2-3 minutes. Remove from heat and add in:

1/2 tsp vanilla

Allow to cool to room temperature, (I reserved a bit for drizzling), and then gradually beat in the icing sugar until the consistency you want:

3 cups icing sugar (more if needed)

Frost the cooled cupcakes and top with a sprinkle of sea salt.

Note: If you want lots of frosting, make an extra half batch of this recipe.