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Eggless Sponge Cake
Ingredients

1/2 tin condensed milk (200gms)
2 3/4 cups plain flour (280gms)
1 tsp baking powder
1/2 tsp baking soda (soda bicarb)
2 tsp icing sugar
1/2 cup butter melted (60gms)
1/2 tsp vanilla essence
100 ml milk
100 ml soda water




Method

Sieve flour, baking powder, baking soda, sugar, all together 2 to 3 times. Keep aside.

Pour condensed milk in a bowl. Add the butter, and beat well till smooth. Add the flour spoon by spoon, mixing into the condensed milk mixture. In between, add milk as required if the butter begins to get too stiff.

[Stir the mixture in one direction only all the while. This will incorporate more air and make the cake lighter].

Once all the flour is used up, beat the batter as above till light (5-7 minutes). Add the soda and mix gently till smooth.

Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right this will not be needed.

Pre-heat over to 300o c. Place tin inside. Bake at 200o c for 5-7 minutes and 150o c till done. (35 to 40 minutes).

Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing if any. Or serve warm with tea.

Variations
a) Eggless chocolate Sponge Cake

Same as above except substitute coke or Thums up instead of soda. Replace 280 gms flour with 240 gms flour and 40 gm cocoa. Continue as above.

Makes a six round cake
Serves 6
Shelf life 1 week refrigerated)

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Pineapple Cake
Ingredients

1 Recipe Eggless Sponge Cake (using 1/2 tsp pineapple instead of vanilla essence
3-4 slices canned pineapple (or fresh)
8-10 canned or glaced cherries
3-4 tbsp butter icing white
4 tbsp butter icing yellow
2 tbsp whipped cream
1 tbsp powdered sugar




Method

Slice the cake horizontally into 2 halves. Keep on a mesh, soft part up. Sprinkle both the parts with the syrup from canned pineapple (about 1 tbsp each half).

If you are using fresh pineapple, place the pineapple slices in 2 tbsp water and 1 tbsp sugar. Boil it covered for 5 mins. Cool. Use as for canned.

Chop pineapple into tiny pieces. Drain syrup. Whip the sugar and cream over a tray of icecubes, till it forms soft peaks. Do not over beat. Fold in pineapple. Save a tablespoon for decoration. Layer it over the lower half cake. Place other half on top spread the yellow icing all over top and sides. Smoothen out with a knife dipped in hot water.

Decorate with white icing, cherries and saved pineapple bits. Chill for 1/2 hour before serving.

Serves 6

Shelf Life 1 week (refrigerated)
Making time 45 mins (excluding sponge cake making time & chilling time)

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Black Forest Cake
Ingredients

1 Recipe Eggless chocolate sponge cake
1/2 tin canned cherries and syrup
1 cup fresh whipped cream
3 tbsp powdered sugar
4 tbsp grated dark or plain chocolate (and chilled)
1/2 tsp vanilla essence



To make Cream icing

Beat the cream over a tray of icecubes with a hand beater. Do not overbeat. It should form soft peaks. Fold in the sugar and essence. Mix gently. Put some icing in a icing gun leave the rest in the bowl. Keep both in the refrigerator.

Slice the cake into 2 horizontal halves. Place on a tray on a mesh. Sprinkle 2-3 tbsp syrup of cherries on each half. Allow to soak for 10 minutes.

Spread the cream icing on lower half. Transfer to a cake plate. Place the cherries on the cream. Save a few for topping.
Place the other half on top. With icing gun decorate top edging. Spread the chocolate flakes all over and decorate with cherries.

Serves 6

shelf life 2-3 days
Making time 1/2 hour (excluding time making for the sponge cake)
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Eggless Carrot Cake

4 tbl Runny honey or golden syrup
6 oz Margarine
8 oz Sifted self raising flour
4 tsp Of baking powder (very important)
1 tsp Cinnamon
9 oz Grated carrots
Optional: chopped nuts, seeds, sultanas, rind of an orange/lemon, whatever takes your fancy

# Melt the honey/syrup and marg together in a saucepan. Remove from the heat and add the other ingredients. Stir in well. Put into a greased cake tin.
# Cook until cooked (yes, that's what my recipe says here - it'll be AT LEAST half an hour) at 160 centigrade, gas mark 3/4.

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Eggless Chocolate Cake

4 oz Butter
4 oz Sugar
8 oz Plain white Flour
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
4 tbl Cocoa Powder
2 can (170gms/159ml) Evaporated Milk
135 gm Warm Water
1 tsp Vanilla essence

* 1. Cream the butter and sugar together till light and fluffy
* 2. Sift together the white flour, baking powder, bicarbonate of soda, and the cocoa powder.
* 3. Add the flour mixture along with all the other ingredients and beat together until the mixture is well blended.
* 4. Line a cake pan with greasproof paper
* 5. Pour the cake mixture into the pan and bake in oven 180 degrees or gas mark 3/4 for 40 minutes. Check if cake is ready by inserting a skewer.
* 6. Leave to cool in the pan.
* This cake needs frosting. Any icing will do e.g. melted chocolate cake covering or any butter icing or ready made frosting.

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