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JeannieB
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-- 03-25-2007 @ 2:16 PM
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Hi everyone 
My 5.5 year old little guy has an allergy to egg. I read on the net you can use 1 1/2 tsp. cornstarch mixed with 2 or 3 tbsp. warm water as a substitute. I do this with cookies and pancakes and they come out fine. Lately I've been making cakes and frostings from scratch and every cake I make comes out dense/heavy. My son and I prefer a light and fluffy cake. Anyone have any ideas on what might work better as an egg substitute in baking? Thank you! Jeannie
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huma
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-- 04-09-2007 @ 1:26 AM
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hi,
me coming from an egg allergic family i use soda water (instead of eggs)normal cake.and for chocolate cake can use pepsi or coke.
hope this helps u.
bye
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JeannieB
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-- 04-09-2007 @ 11:19 AM
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Huma, thank you so much for you help. I cannot wait to try my cake recipes again using your idea! How much soda would you say you use in place of an egg? 1/4 cup? A few tablespoons?
Thank you Huma
Jeannie
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sweetiejo5
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-- 04-09-2007 @ 12:45 PM
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Hi. My daugter is also allergic to eggs. I have tried many of the substitutes and have not found anything that doe not alter the taste and texture of the dessert some except for Ener-G Egg Replacer. I buy it at my local Whole Foods Market. It works beautifully in all the recipes I have tried it in. If you can get your hands on some, it is worth every penny!
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huma
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-- 04-10-2007 @ 1:35 AM
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hi jeannie
try this cake recipe.My family loves it.
condensed milk 400gm(1tin) Flour 250gm
Baking Powder 1tsp Butter 125 gm
Soda Bi-carb 1tsp Soda water 200ml
Vanilla essence 1tsp
Seive all the dry ingredients
Melt butter over hot water.Cool.Add condensed milk and beat well.Fold in maida and soda alternatively.
Pour it over the greased tin and bake for 30 -40 minutes at 140 degrees.
For Chocolate Cake:
Remove 2 tbsp from flour and add 2tbsp coco powder.Add coca cola or pepsi instead of soda water.
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huma
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-- 04-11-2007 @ 12:02 AM
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condensed milk is 400 gm not ml . sorry for mistake.
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maryb
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-- 05-07-2007 @ 4:31 AM
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many of my sons friends are strict vegan and will not eat eggs. We looked on the web - and successfully made the MOST delicious cookies by substituting half a banana for each egg. so three eggs was 1-1/2 bananas - ours were 'just ripe' not overly, and they suggested to add a bit of baking powder. For the above I added 1/2 tsp. We made mollasses (ginger) to die for, as well as a decadent espresso chocolate, and peanut butter. All were the 'jumbo' deli type - 6 to a sheet and everyone (nonvegans as well) are still talking about them. We have now successfully used this conversion for 'cornbread' as well. With fat grams and cholesterol concerns, we decided we will use this frequently.
best,
maryb
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