Egg Free Butter Cake is a great cake to supply to kindy or daycare for birthday parties – in case there are children sensitive to eggs.
Egg Free Butter Cake
Course: DessertCuisine: AustralianDifficulty: Easy
Servings
8
servingsPrep time
15
minutesCooking time
30
minutesCalories
350
kcalTotal time
45
minutesA soft and moist butter cake made without eggs, perfect for allergy-friendly baking.
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Ingredients
280 gram Plain Flour
2 tsp Baking Powder
0.5 tsp Bicarb Soda-(bicarb)
125 gram Butter-melted
395 gram Condensed milk-(395ml)
2 tsp Vanilla extract
Directions
- Preheat oven to 180 degrees.
- Grease two 20cm round cake tins or line with baking paper.
- Sift together the flour, baking powder and bicarb. Set aside.
- In a bowl add the melted butter, tin of condensed milk, vanilla and 150ml of water. Whisk to combine.
- Slowly add the flour mixture to the wet mixture and beat until smooth.
- Place in the oven and bake for 20 minutes or until a skewer pushed through the center comes out clean.
- Ice with Cream Cheese Icing or Lemon Icing. Recipe Hints and Tips:
- Egg Free Butter Cake is suitable to freeze for up to two months.
- Cool to room temperature and double wrap in plastic wrap.
Egg Free Butter Cake
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