5 Super Secrets to Make Fluffiest Cakes without Eggs

Cakes are proof that good still exists in this world. Young, teenagers, or adults, everyone wants a slice every now and then. That yummy, moist, fluffy slice that melts right in the mouth has a charm that no one could escape. The main ingredient that lends a cake its moist texture is an egg. It is considered to be a cardinal element needed to make a moist cake. But some of the most delicious cakes are available eggless too. If you are a baker at heart and wish to serve eggless cake to your family or guests, then you don’t have to fret a bit. This article will take you on an eggless ride in the world of cake. Every flavour that can be baked with egg, can be made available in eggless variety too and they will be as scrumptious as the one with eggs. Here how you can do it:

  1. Replacement of Eggs

First thing first, replacement of egg with soda and vinegar. Sounds strange? The main role of eggs in a cake is to bind the mix and lend a fluffy and airy texture. This strange-sounding mixture of soda and vinegar will play the same role in your eggless cake. It will give the cake rise and will be responsible for light texture. Make sure to use distilled vinegar, so that it doesn’t add to the taste. Without adding a lighter agent, your cake will become heavy, just like the cookie.
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