No-Egg Baking Recipes

Press, Volume CVIII, Issue 31773, 2 September 1968, Page 2

No-Egg Baking Recipes

Eggs are expensive at certain times, yet nothing quite replaces them, in baking especially. It is possible, of course, to leave out an egg in some recipes, but the final product is not always as successful.

If eggs are entirely omitted from a cake, for instance, it may turn out heavy and sodden, or crumble when eut A biscuit may be too dry to mix easily, and dry after baking, or spread out too much. In general, it is wiser to use special no-egg recipes than attempt to adapt those requiring eggs. The Department of University Extension at the University of Otago h«s prepared two of these, Spicy Bars and Loaf Cake.

Measurements in these recipes are taken level, using standard measuring spoons and a standard measuring cup of eight fluid ounces. Flour is sifted once before measuring and spooned lightly into the cup, without packing or tapping. Measured that way, one cup of flour weigh* four ounces. Spicy Sultana Ban For Spicy Sultana Ban combine in a saucepan: 4 oz butter 1 cup (8oz) sugar 1 cup sultanas or cun rants 1 tablespoon golden syrup 1 teaspoon mixed spice 1 teaspoon mace or nut meg 1 teaspoon cinnamon i teaspoon vanilla Pinch salt

Method: Heat on low heat, until butter melts. Cool, to room temperature stirring once or twice. Sift in two cups (8oz) flour with one teaspoon baking soda. Stir until well blended. Spread in a 12 x 8 sponge roll tin, lined with paper and greased. Sprinkle with Topping, if used and press it lightly into the batter.

Bake at 350 degrees Fahrenheit, Regulo 4, 25-30 minutes until the cake springs back when touched at centre. Cool in the pan, and cut into 3-4 dozen bars. If bars are left plain, ice with a butter

icing before cutting, or dust with icing sugar before serving. Topping Mix: 1 cup firmly packed brown sugar 2 tablespoons flour 1} teaspoons cinnamon | cup chopped nuts 1 tablespoon melted butter Apple-Nut Family Loaf For Apple-Nut Family Loaf sift together: 2 cups (8oz) flour i cup (4oz) sugar 1 teaspoon baking soda 1 teaspoon cinnamon Cut in 4oz butter until the mixture resembles fine breadcrumbs. Add: i to 1 cup of chopped dates or other fruit i cup chopped nuts 1 cup apple pulp or puree 2 to 3 tablespoons milk to give soft batter

Method: Stir in these ingredients with a few short quick strokes, just enough to dampen dry ingredients. Spread into a paper-lined and greased loaf tin. Bake at 350 degrees Fahrenheit, Regulo 4, about 1-1} hours or until done. Cool, then store a day or two before slicing. For an Sin round cake, make one and one half times the recipe, and use It cups apple pulp, with 3-4 tablespoons of milk. Bake round cake about li hours.