Ahhh please help Dairy free sponge cake recipe for birthday cake?

winnie81

I hope you great old stylers can help me. Recently my son and daughter have been diagnosed with a dairy allergy/intollerance and it has just occured to me that I am going to need to make the birthday cakes myself this year ( I usually let them choose from tesco ).

How on earth do you make a sponge without butter as his margerine is not suitable for cooking :eek: and I have always used butter icing to decorate :eek:

He is really looking forward to having a dr who cake so I was going to make a rectangle sponge and turn it into a tardis but I have not a clue on how to do a cake or fondant/icing thats completely dairy free that will taste nice :rotfl:

I tried to google but its all company's that want to sell ready made dairy free cakes at extortionate prices :eek:

All help would be greatly received :j

Claire x

Angelraesunshine

i have one made with oil , i'll go look it out for you

Viking_Karen

Hi Claire,

Just found this link that might help?

http://www.ivillage.co.uk/food/experts/articles/0,,164352_184328,00.html

Karen x

Angelraesunshine

Ok think this is a japanese reciepe not sure where my other one is am still looking forgot about this one as i usually use milk.

8 eggs
300g (10.5 oz) granulated sugar
200g (7 oz) self raising flour
3.5 oz water (or milk)
4 tbs honey

Preheat the oven to 170°C / 340°F

this is to be made as a warm mixture and creates a batter

warm water and honey mix together

whisk eggs and then add sugar ( whisk over a hot bowl of water) Takes about 15mins until thickens When you are done the batter will be thick enough to form soft peaks when you draw up your whisk

Whisk in the water and honey mixture. double sift flour .Add the flour with your hand whisk a tablespoon at a time, beating until there are no pockets of flour.

Put in the oven and bake for about 50 minutes or until a skewer stuck in the middle comes out clean

When it's cool enough to handle but still warm, lift it out of the pan, paper and all, and put into a plastic bag. Seal the bag and put into the refrigerator, for at least several hours this keeps it lovely and moist.


makes a wonderful cake.

Angelraesunshine

ok cant find the oil one but here are a few others

http://www.joyofbaking.com/ChocolateAngelFoodCake.html

http://allrecipes.com/Recipe/Angel-Food-Cake-III/Detail.aspx

and this one is a variation on my one with oil

http://www.best-cake-recipe.com/chinese-steamed-sponge-dairy-free-cake-recipe.html

clutterbunny

you can make the cake in the normal way just substitute the butter for stork marg (or any hard marg, usually right next to the butter in te cabinet). If you need to add extra milk to soften the mixture a bit then use rice milk. That way you cant taste it.
hth.

CB

Jussy

My daughter has this too - for baking I use Pure - the yellow one (because it doesn't smell wierd like the green one). You need to use slightly less than you would if you were using normal marg (eg cut down from 4oz to 3.5oz) and it won't go as brown in the oven as with normal marg/butter, so is worth checking with a skewer, rather than going on how it looks.

Good luck

Jussy

floyd

I can vouch for the use of Pure sunflower in baking, I have alot of vegan friends and it works a treat. Try the vegan society website as all their recipes will be 100% dairy and animal free although I can't vouch for how good they are as I haven't tried any of the sponge recipes http://www.vegansociety.com/html/food/recipes/cakes.php

bellsbells

you can make butter icing very easily using stork instead of butter. It is just stork, icing sugar and coco powder mixed together. You cannot taste the difference! Vegan cakes do taste really good - oil works well as a substitite for the butter.

moanymoany

Sponge cake

3 eggs
100g caster sugar
75 g plain flour

oil, or line with baking parchment 2 7" sandwich tins and if oiled dust with a mix of flour and caster sugar.

Put eggs and sugar in a deep bowl, stand this over a pan of hot water and whisk until light and creamy - the mixture should be stiff enough to retain the impression of the whist for a few seconds.

Remove from the heat and whisk until cold. Sift half the flour and fold in VERY LIGHTLY using a metal spoon. Add the remaining flour in the same way.

Pour the mixture into the tins, tilt backwards and forwards until it is spread evenly, bake in the oven at 190oC mark 5 for 20-25 minutes. Turn out on a wire rack to cool.

Put together with jam. sift with icing sugar.

thriftmonster

I too can vouch for Pure in baking - the sunflower one - or Mr Bad Examples choc yoghurt cake (somewhere in the OS board) works well with soya yoghurt. Please check any other marg as even though they say sunflower etc, most have whey or other milk products in. Pure also makes fine buttercream - recently tested on 25 Cubs