Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, egg & dairy-free decorated cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Egg & Dairy-Free Decorated Cake is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Egg & Dairy-Free Decorated Cake is something that I’ve loved my whole life. They’re fine and they look wonderful.
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To get started with this particular recipe, we have to first prepare a few components. You can cook egg & dairy-free decorated cake using 12 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Egg & Dairy-Free Decorated Cake:
- Take 70 grams ◎Whole wheat cake flour
- Get 40 grams ◎Strong bread flour
- Make ready 1 tsp ◎Baking powder
- Get 3 pinch ◎Salt
- Make ready 2 tbsp ☆Vegetable oil
- Make ready 4 tbsp ☆Maple syrup
- Prepare 1 1/2 tbsp ☆Marmalade jam
- Take 115 ml ☆Soy milk
- Get 1 pack Soy milk whipped cream (or heavy cream)
- Get 2 tbsp Beet sugar (or regular sugar)
- Make ready 1 dash (Lemon juice)
- Prepare 1 Your choice of fruit
Egg definition: An egg is an oval object that is produced by a female bird and which contains a baby. Egg definition is - the hard-shelled reproductive body produced by a bird and especially by the common domestic chicken; also : its contents used as food. How to use egg in a sentence. The egg is the organic vessel containing the zygote in which an embryo develops until it can survive on its own, at which point the animal hatches.
Instructions to make Egg & Dairy-Free Decorated Cake:
- Lightly grease a cake tin with oil and line with parchment paper (bottom and sides.) Preheat the oven to 180°C.
- Add the dry ingredients marked with ◎ to a bowl and mix with a whisk to incorporate air. Add the wet ingredients marked with ☆ to a separate bowl and mix together well.
- Add the wet ingredients into the dry ingredients in one go and mix with a whisk until there are no lumps left.
- Pour the mixture into the cake tin and bake for about 30 minutes at 180°C. Insert a skewer into the middle to check if it's done; if it comes out clean, it's ready.
- Leave the cake in the tin and cool for approx. 10 minutes. Flip the cake out onto a wire rack and cool for a further 30 minutes. It'll dry out less if you leave the parchment paper attached.
- Peel off the paper and tightly wrap with cling film. Put the cake inside a plastic bag and cool in the refrigerator. (If you cool it for 1-2 hours it'll be easier to decorate.)
- Add the soy milk whipped cream to a bowl along with the beet sugar and whip until stiff peaks form. This cream is harder to stiffen than normal heavy cream, so if you're having trouble add a little lemon juice.
- Take the cake out of the refrigerator and slice a little off the top to level it out. Slice the cake in half to create 2 layers. Wrap the top layer in cling film to prevent it from drying out.
- Spread cream over the top of the lower cake layer and add some fruit over the top. Spread cream over the top of the fruit as well.
- Unwrap the top cake layer and place it on top of the bottom later. Spread cream over the top and along the sides of the cake. Decorate the top of the cake with fruit and other decorations.
- Place a cake dome over the top of the cake and leave it in the fridge until the cream has set. Leave it to chill in the fridge until it's ready to eat.
- Cut and serve.
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