Question

How would one make a white cake with only flour, sugar, butter, and vanilla extract (no eggs)?

Answer 1

Making a white cake with only flour, sugar, butter, and vanilla extract (without eggs) is possible, but it will be more challenging to achieve a traditional cake texture without the binding and leavening properties of eggs. The resulting cake may be denser and more crumbly than a cake made with eggs.

Here's a simple recipe you can try:

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 1 tablespoon vanilla extract
• 1 cup milk (to add moisture and structure)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a cake pan or line it with parchment paper for easy removal.

2. In a mixing bowl, cream the softened butter and sugar together until well combined and fluffy.

3. Stir in the vanilla extract and mix thoroughly.

4. Gradually add the flour to the butter-sugar mixture, alternating with the milk. Start and end with the flour to ensure even mixing. Mix until all the ingredients are fully incorporated, but avoid overmixing, as it can make the cake tough.

5. Pour the batter into the prepared cake pan, spreading it out evenly.

6. Bake the cake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.

7. Remove the cake from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.

Keep in mind that this eggless white cake may have a different texture and taste compared to traditional cakes that include eggs. Without eggs, the cake won't rise as much, and it may lack the lightness and tenderness that eggs provide. Additionally, the absence of eggs might result in a crumbly texture.

To improve the texture of an eggless cake, you can try the following:

1. Add a leavening agent: If you have baking powder or baking soda available, you can include a small amount (about 1 teaspoon) to help the cake rise.

2. Use cake flour: If you have cake flour instead of all-purpose flour, it can result in a slightly lighter texture.

3. Yogurt or buttermilk: If you have plain yogurt or buttermilk on hand, you can use it as a substitute for milk to add moisture and improve the structure of the cake.

While making an eggless cake with limited ingredients can be challenging, it can still be a fun and creative baking experiment. Feel free to experiment with different proportions and variations to find the taste and texture that you prefer.