can I reduce amount of eggs used in bun mixture??

babyshoes

You could also have tried a teaspoonful of custard powder mixed with a little milk to the approximate volume of an egg.

westcoastscot

Hi,
My son is dairy and egg allergic, so I make pretty much everything from scratch. For chocolate sponge type cake - 3 oz margarine (we use soya), 3 oz sugar, 4 oz self raising flour, 2 oz cocoa, vanilla essence, soya (milk) to mix. Cream the marg and sugar, add flour/cocoa and vanilla essence, mix with milk to usual cake consistency - this makes a victoria-type sponge, sandwiched with chocolate butter cream, or bake in a 2 lb loaf tin and put butter cream on top - its lovely and chocolatey!
Pauline :-)

Penelope_Penguin

livalot wrote: »

Eggs in my recipe..... it says I should use 3 but only have 2! What can I use instead or should I just wait and get some more eggs?

Maybe this would be a good idea for a new thread..... since I often find I am missing just one ingedient which stops me from making an item. For example yesterday it was cream..... arghhhh!

Livalot

You could have taken a look at the link you posted in this thread about substitutes As this has fallen from the front page of Old Style, I'll add it to the exisitng thread on substituting for eggs in cake recipes.

Penny. x