Strawberry cake
Desserts from Italy
Sponge cake without eggs, for soft cakes
Sponge cake without eggs, for soft cakes
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
After many attempts I finally found the right recipe to come up with a sponge cake without eggs, but none the less soft as the original! So great to use as a base for cream cakes, just like a normal sponge cake.
preparation
prepare first
Rice flour
step 1
In a bowl put the tofu and mash as much as possible with a fork, then add the sugar, oil, water, vanilla and turmeric, and blend it all with an immersion blender
step 2
Blend it all up to make very smooth.
step 3
To this mixture add the sifted flour, potato flour and finally the yeast, mix well and pour into a baking pan lined with parchment paper hinge.
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step 4
The pan must be from 24cm if you want to make 2 layers of sponge cake, and 22cm if you want to make 3 layers, so plan accordingly.
step 5
Bake the sponge cake without eggs in preheated oven at 170 degrees for about 30-40 minutes, it is always the rule of the toothpick test.
step 6
When ready remove from oven and let cool in the pan, then move it on a grid careful handling because it is rather fragile and let it rest for a few hours.
step 7
After the rest time cut the cap and the rim, and then proceed to the horizontal cut for the topping!