|Guess it’s hard for me to ‘lie low’ for long. I’m here in my chilly room in Perth (much colder than London!) and catching up on some correspondence.
Shanyn from Tucson, Arizona wrote, (in part):
Your books have been a constant source of inspiration for years. My husband and six boys salute you! Is there a good rule of thumb for replacing eggs in a cake recipe?
So happy to hear my cookbooks have inspired you…
To replace 1 egg:
2 tablespoon flour + 1/2 teaspoon oil + 1/2 teaspoon baking powder + 2 tablespoons liquid (milk, cream, buttermilk, diluted yogurt, or dairy free alternatives like coconut milk, soy milk, etc) beaten together until smooth.
2 tablespoons water + 1 tablespoon oil + 1/2 teaspoon baking powder, beaten together until smooth. or
1T ground flax seeds + 3T warm water, beaten together until smooth.
Readers: give this a try and send me some feedback.
ps: The photo above is the egg-free Black Forest Cake from my first cookbook ‘Great Vegetarian Dishes’.
Posted by Kurma on 27/7/05; 3:58:52 AM from the Travel dept.