 |
| This sheet cake is delicious and great for anyone with an egg allergy. |
Cooking or baking for anyone with food allergies can be tricky enough. Sometimes, you give up on the ingredient known to trigger the allergy or try substitutions, which may or may not work to your satisfaction. Lately, I have been experimenting with ways to avoid eggs when baking cakes. A recent effort proved delicious and simple with the yellow sheet cake I'm about to share.
This recipe will produce a cake more on the order of a pound cake with a denser grain than a light cake like a typical one of a layer cake. Still, this cake is about the easiest one you can whip up since it involves no creaming of butter or margarine. All you need is your electric mixer to blend all the ingredients and then bake into a nice sheet cake for when the urge for cake calls.
 |
| This is an easy yellow sheet cake. |
No Work Eggless Yellow Sheet Cake
3 cups flour
2-1/4 cups sugar
3/4 cup canola oil
1 teaspoon salt
1-1/2 tablespoons baking powder
4 tablespoons cornstarch
1-1/2 teaspoons vanilla
Sift all the dry ingredients together, then the wet. Pour into your small greased sheet cake pan (about 11-1/2" x 8-1/2") and bake at 375 degrees for approximately 30 minutes or until a toothpick inserted comes out clean. Frost with your favorite frosting or try mine.
Lemon Frosting
2-1/2 cups powdered sugar
3 tablespoons milk
3 tablespoons margarine
1/4 teaspoon lemon extract
Mix everything and beat with your electric mixer until creamy and ready to spread.
