No Eggs, Food-Allergy Friendly Spongecake

Name: No Eggs, Food-Allergy Friendly Spongecake
Cuisine: American
Ingredients: 110 grams White flour; 20 grams Cocoa powder; 1 tsp Baking powder; 60 grams Sugar; 1 tbsp Apple cider vinegar; 1 tsp Baking soda; 1/2 tsp Salt; 120 ml Cold water; 50 ml Vegetable oil; 5 drops Vanilla extract

cookpad.japan @cookpad_jp

By using vinegar and baking soda, the batter will be slightly yellow.
Rather than a yellowish cake, I add cocoa to make it appear more appetizing, like a chocolate cake.
I went through several attempts for the first birthday of my son, who has an allergy to eggs.

After much trial and error, I came up with these tips:
1. It is necessary to place aluminum foil over the cake during baking.
2. The cake must be baked in two stages, using a lower temperature for the second stage.
3. Baking powder is added.
4. One key point is to wrap the cooled cake in saran wrap, and chill it overnight in the refrigerator. Since we use a gas oven, the baking time may be slightly longer for electric ovens. If a skewer inserted in the middle doesn't come out clean, then return it to the oven and bake it at 150℃ until it is done. For one 18 cm [7.1 in] diameter cake. Recipe by kaori6255

cookpad.japan @cookpad_jp

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Ingredients

110 gramsWhite flour
20 gramsCocoa powder
1 tspBaking powder
60 gramsSugar
1 tbspApple cider vinegar
1 tspBaking soda
1/2 tspSalt
120 mlCold water
50 mlVegetable oil
5drops Vanilla extract

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Steps

1

Preheat oven to 160℃. Coat the inside of cake pan with butter. Sift together flour, cocoa powder, and baking powder.
2

Add baking soda, sugar, and salt to dry ingredients and mix well.
3

Add chilled water, and stir, then add vegetable oil and blend until evenly distributed.
4

Stir in vanilla extract, then add apple cider vinegar and mix.
5

Pour batter into mold, and be sure to cover the top with aluminum foil. Bake for 20 minutes at 160℃, then for 15 minutes at 150℃.
6

It is done when a skewer inserted in the middle comes out clean. While it is still hot, cover with a large bowl to retain heat until it cools to room temperature.
7

Once completely cooled, remove from mold and wrap carefully to prevent it from drying. Store in the refrigerator overnight, then it's ready to decorate.
8

Bake two of these sponge cakes to make a layered birthday cake.
9

Spread maple syrup on top of the bottom layer, then whipped cream and strawberries. Next, place the top layer of sponge cake on top and coat with whipped cream, decorated with sliced strawberries and cut kiwi fruit.
10

Please feel free to decorate as you like.
11

You may use any kind of vinegar, such as grain vinegar or rice vinegar, but based on my experience, apple cider vinegar came out tasting the best.
12

At first, when you add the vinegar, the smell is strong enough to make you wonder if it's really okay, but once it is baked, the smell disappears, so don't worry.
13

Here it is as a Christmas cake decorated together in 2006.
14

And again as a birthday cake in 2007. The sweetness is milder than regular sponge cakes, and was a hit.