Eggy fairy cakes..... help please!!

Melonade

Hi,

I made some fairy cakes this morning with my son... we made some butter cream for them and they looked great. But they tasted eggy I used a recipe I normally use except this time the bottoms never burnt, thanks to my lovely new oven.

100g sr flour
100g marge
100g caster sugar
2 medium eggs
dribble of milk

Thats the recipe... I can't eat stuff with eggs in, can sometimes get away with a tiny bit so I knew as soon as I ate it that I'd be a bit ill... which I am now

Can I use 1 egg instead? I searched for different recipes and they are all pretty similar, definatley all have 2 eggs not 1.

Any fairy cake advice would be great

zippychick

Hi melonade


If you are wary about the egg, i would use one - weigh it in its shell, then use the same weight for your butter , flour and sugar - use the same method but those four things in equal quantity. Some say it's a faf weighing the eggs but it's really not - it saves you having to remember a recipe!

Here's what I do for fairy cakes

Weigh eggs in shells - Then measure same amount of sugar and butter in the bowl. Cream with a wooden spoon until white fluffy etc. Then i add an egg at a time - making sure it is completely mixed in before adding the next one (if appropriate).

Then add the self raising flour - same weight as eggs, and a teaspoon of baking powder and a teaspoon of vanilla extract

Mix - i usually add a splish or two of milk to make it a nice dropping consistency off the spoon - put in bun tray oven for - 15 ish minutes - depends on your oven . Test with a skewer in the middle, if ti comes out clean they are ready. Can also be made into two sandwiches for victoria sandwich . I definitely think a good splash of milk or two helps it stay moist.

You can put jam in the cakes - spoon ful of batter, spoon of jam, cover with cake batter Mars bar cupcakes are nice, but they do look a little greasy in the paper cases! But they taste divine. Just replace the jam with little chunks of mars bar. Ive used mini creme eggs and they toffified! :j:p

Or here is delias method ,which is pretty similar .

I'll merge this with fairy cakes later :j

My guess is your two eggs weighed more than 100g so it was over eddgucated. It was an over educated eddggucator.:o Prizes for the person who can pm me where that quote comes from*! *(there is no prize)

zippychick

Also

eggless cake recipes

can i make a cake with only one egg?

egg substitute

I made banana bread with no egg and it was nice enough but it in my case- didn't bind so well so the banana bread fell apart. it wasn't as moist either - i had tried to replace it with milk

Melonade

zippychick, thankyou so much for the advice I'll definatley weigh the eggs next time and use the same weight for the other ingredients and see how it goes. I know I shouldn't eat anything with eggs in but they looked sooo nice lol.

Also thanks for the other links, I'll go and read them now. Hopefully I'll be able to eat some of the cakes I make instead of watching OH and son scoff them all

zippychick

Melonade wrote: »

zippychick, thankyou so much for the advice I'll definatley weigh the eggs next time and use the same weight for the other ingredients and see how it goes. I know I shouldn't eat anything with eggs in but they looked sooo nice lol.

Also thanks for the other links, I'll go and read them now. Hopefully I'll be able to eat some of the cakes I make instead of watching OH and son scoff them all

To be eggspected;). I'll stop now.

jcr16

you can replace an egg with a table spoon of vineger. i've no idea how or why it works but it does. i once made some fairy cakes which needed two egg's, half way through i realised i had one. i remember this tip and they turned out fine. no vinegar taste either. just a little bit flatter than usual.

csarina

You can also replace an egg by measuring water in the cracked egg shell. so use one egg replace the second egg with cold water measured in the shell of the egg. I often do this if I am 'caught short' when baking.

xbrenx

zippychick wrote: »

Hi melonade




Weigh eggs in shells - Then measure same amount of sugar and butter in the bowl. Cream with a wooden spoon until white fluffy etc. Then i add an egg at a time - making sure it is completely mixed in before adding the next one (if appropriate).

Then add the self raising flour - same weight as eggs, and a teaspoon of baking powder and a teaspoon of vanilla extract

I read about this idea of weighing eggs recently on a different thread and tried it today. The consistency of the made mixture is so much better and the cakes turned out light and fluffy. AND they got the seal of approval off DH & DS1&2. Good job :T

WhiteButterfly_2

I use the exact same recipe melonade!!!! I've used one egg with it in the past (only had 1 left and DSD wanted to make fAiry cakes) and they still worked out perfectly fine

Not as good as the eggless recipes but HTH

Trow

You should probably experiment with vegan recipes - they can be AMAZING! There was an american programme recently called cupcake wars - a masterchef of the cupcake world, and the winner only made vegan cupcakes.

http://www.chefchloe.com/blog/2/16-new-winning-recipe-raspberry-tiramisu-cupcakes.html

http://www.chefchloe.com/blog/2-blog/17-first-vegan-to-win-on-the-food-network.html

There is also a book, vegan cupcakes take over the world which has some great recipes in it. You could probably substitute the soya milk for dairy etc, but it would get rid of the eggs.