Tuesday, April 28, 2015

Eggless Butterfly Sponge Cakes

These are just so nice I found it hard to stop at one, Don't get a shock but these do actually say white bean juice/brine (*Aquafaba) as an ingredient, No I haven't gone mad this is instead of eggs and you won't even know it's in there, Great huh? Light like a sponge and they taste really buttery and good, Not ones for watching the waistline, but we don't eat these everyday either.

1 cup Sugar
1 cup Dairy Free Butter (8 oz) room temp
1+1/2 cups Self Raising Flour
1-2 tsp Vanilla Extract
1x 400grm can White Bean Juice or Brine (Aquafaba) (can use chickpea also)

Using a stand mixer or hand mixer, Beat Butter and Sugar till fluffy, Slowly add the *Aquafaba a bit at a time till its all mixed in while keeping the mixer running on medium then gradually turn it up high and give it a quick whip, Turn it back down and add the Vanilla, Turn off the mixer and sift the flour in to the butter mixture a half cup at a time...Now gently fold it in till all is incorporated well, Scoop out small amounts using an ice cream scoop in to patty pans and bake 170C, 335F, Gas Mark 3-4, approx 10-15mins till golden and a skewer comes out clean all ovens are different, I served mine with whipped coconut cream and a dash of icing sugar.
Enjoy!  =)

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