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From:	Deborah (Recipes.vegsource.com)
Subject:	Re: cake without egg
Date:	January 26, 2006 at 9:36 pm PST

In Reply to: cake without egg posted by yvonne on January 26, 2006 at 2:40 pm:

Dag, Yvonne!

Here is an assortment of egg substitutes,
recipes, and some websites that have
recipes and articles about egg-free baking.

I hope this helps.

Veel succes!

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EGG SUBSTITUTES


Ener-G Type Egg Replacer

1 cup potato starch
3/4 cup tapioca flour
2 tsps baking powder

Mix all well.
Store in airtight container.

To use:
1 & 1/2 tsp powder + 2 Tbs water = 1 egg.
1 & 1/2 tsp powder + 1 Tbs water = 1 egg yolk.

When measuring, press powder firmly into measuring
spoon.

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Egg Substitute

1 Tbs cornstarch
2 Tbs water

Mix well.
Equals 1 egg.

Good for quick breads and cookies.

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Egg Substitute

1 Tbs soy flour
2 Tbs water

Mix well.
Equals 1 egg.

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Egg Substitute

1 Tbs oil
1 Tbs water
1 tsp baking powder

Mix well.
Equals 1 egg.

Good for quick breads and cookies.

----

Egg Substitute

1 tsp baking powder
1/2 tsp baking soda
2 Tbs white flour
3 Tbs water

Beat all ingredients together until fluffy.
Let stand 1 minute.
Make just before adding to recipe.
Equals 1 egg.

Good for quick breads and cookies.

----

Flax Meal Egg Substitute (aka "Flax-goop")

2 tsps flax meal (ground flax seeds)
2 Tbs warm water

In a small bowl, mix flax meal and warm water.
Beat until mixture has the consistency of egg.
Strain, if desired.
Equals 1 egg.

Good for lots of things!

NOTE: Golden flax seeds taste milder than other
types.

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Tofu Egg Substitute

1/4 cup whipped Tofu
Some liquid from recipe

Mix well.
Equals 1 egg.

When subbing for more than 3 eggs,
use half Tofu-egg-sub and half Ener-G,
or half Tofu-egg-sub and half flax-goop.

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Ontbijtkoek

2 cups self-rising flour
1/2 cup brown sugar
1/3 cup molasses
1 cup soymilk
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
Pinch of cloves
Pinch of salt

Combine all ingredients into a smooth batter.
Grease an 8" x 8" x 3" cake pan.
Fill pan with batter.
Bake at 300 F for 40 minutes - 1 hour, or until a
toothpick comes out clean.
Let cool completely.
Wrap, and keep at room temperature for 24 hours
before serving.

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Ginger Cookies

3 cups flour
1 tsp baking soda
1/2 tsp salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 tsp ground cloves (optional)
3/4 cup dark brown sugar (packed)
3/4 cup unsalted margarine, cut into small chunks
1/4 cup unsulfured molasses
1/4 cup rice syrup
Ener-G for 1 egg (prepared as per pkg directions)

Sift flour, baking soda, salt, and spices together.
In a large bowl, put margarine and sugar. Mix well
until smooth.
Add molasses, rice syrup, and Ener-G. Mix well.
Add flour mixture. Mix well.
Take dough out of bowl, form into large disk shape.
Wrap in plastic wrap, and chill overnight.
Roll out dough to 1/8" thickness, and cut out
cookies.
Place cookies on lightly greased cookie sheet.
Bake at 350 F for 8 - 12 minutes.
Cool on sheet for several minutes, than transfer to
wire rack.
When cooled, may be iced if desired.

----

Soft Lemon Cookies

1/2 cup soy margarine
1 cup natural sugar
2 Tbs rice syrup
Egg Sub for 1 egg, prepared
1 tsp lemon extract
1 tsp finely-grated lemon zest
1 & 3/4 cups unbleached flour
2 tsp baking powder
1/4 tsp salt

Preheat oven to 350 F.
In large mixing bowl, cream together the margarine,
sugar, and syrup.
Add egg sub and extract, and mix together until
smooth.
In another bowl, mix together flour, salt, and
baking powder.
Gradually add flour mixture to margarine mixture.
Stir in lemon zest.
Roll dough into 1" balls.
Put on greased cookie sheets, and flatten slightly
with the bottom of a greased glass.
Bake 8 - 10 minutes, or until edges begin to turn
golden.
Cool on pans for a couple of minutes, then move
over to cooling racks.

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More about egg-free baking:

http://www.ochef.com/218.htm

http://www.theppk.com/veganbaking.html

http://www.vegsource.com/jo/qaeggs2.htm

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