Baking Without Eggs

TIPS FOR SUCCESSFUL CAKE MAKING

1. To prevent nuts and fruit from sinking to the bottom of a cake, heat them in the oven first. Cherries should be washed and thoroughly dried in a clean cloth.

2. Never line tins with paper, except for fruit cake, which bake for a very long time. Paper makes cakes sweat underneath.

3. Grease tins very well with soft, not melted, butter.  Flour them and shake out surplus flour. After the cake is backed, cool it for about 10 minutes. Only then remove it from the tin. It will not stick. Then cool it on a wire try, so that air may circulate underneath.

4. Put the tins into the pre-heated oven and bake for the required length of time. Do not open the oven door until 5 or 10 minutes before the cake is done, as this will cause it to fall.

5. Insert a clean toothpick, or knife into the centre of the cake. When it comes out clean and dry, the cake is done.

6. Small crinkly paper cases can be used as well as well-greased patty tins for little cakes.

7. For backing purposes, a dessertspoonful of vinegar OR a  tablespoon of lemon juice can used in place of 2 eggs, adjusting your liquid accordingly. (1 egg equal 1/4-cup liquid)

8. Use evaporated milk in place of eggs, plus 1/4 tspn bi-carb. or baking powder. (as stated in the recipe)
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BALL CAKE

Ingredients

2 cups flour

3 tspn. Baking power

2 tblspn. Sugar

6 tblspns. Butter

pinch salt 2/3 cup milk

Sift dry ingredients together and rub in butter finely. Mix with the milk to a soft dough and knead lightly. Form into 12 balls and roll them in some melted butter and then in:

1/3 cup sugar mixed with 1 tspn. ground cinnamon. Arrange them closely together on a pie plate and bake for 15 to 20 minutes at 425° F. 

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CHOCOLATE CAKE

ingredients

1 ½ cups flour	½ cup cocoa
¾ cup sugar	3 tblspns. oil
2 tspns. baking powder	¼ tspn. salt
7-8 cup milk	½ tspn. ground cinnamon

Sift together the flour, cocoa, baking powder and salt. Add sugar. Add oil to milk (do not attempt to mix) and pour over dry ingredients. Mix well together. Bake in a greased 7-inch square loaf tin, or in 2 sandwich tins in a slow oven – 325° F for 40 -45 minutes. Ice with Chocolate Fudge icing or with water icing and decorate with cherries, etc, as desired. 

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CARROT CAKE

Ingredients

1/ ½ cups grated carrots	1 cup raisins (kishmish)
1 1/3 cups brown sugar	2 tblspns. butter
1 1/3 cups water	1 tspn. Cinnamon
2 cups wholewheat flour	Pinch salt
2 tspns. baking power	½ cup chopped nuts

Boil carrots, sugar, water and raisins for about 5 minutes. Add butter and cinnamon to hot mixture and allow to cool. Sift dry ingredients together and add. Then add nuts. Bake for 50 -60 minutes at 350°.