This is the first recipe I have made since I discovered, not so long ago, that I am intolerant to eggs! My repertoire in this area is completely exposed, but I am catching up and making them as fast as I can! I love sweets and couldn’t live without making at least 2 a week.
The recipe I suggest is really easy to make. The only thing that takes time is the baking, but the preparation is super quick and extremely easy.
To be honest, I find it hard to change and when I do, I do it very slowly. At first I thought that a sweet recipe without eggs could not be good or that it would somehow not make the comparison, but that is not the case and this recipe proves what I am saying.
Sponge cake without eggs
Ingredients
- 300g flour (00)
- 200ml milk
- 140g sugar
- 90g pumpkin seed oil
- 80g chocolate drops
- 1 pot of yoghurt (125ml)
- 1 sachet baking powder
Directions
Pour the milk, oil, yoghurt and sugar into a bowl.
Stir well, then add the sifted flour and baking powder, stirring until the flour is well mixed.
Add the vanilla and chocolate chips, stir again and pour the mixture into a 23 cm cake tin lined with greaseproof paper.
Bake in a ventilated oven at 180 degrees for 45 minutes.
Remove from the oven, dust lightly with icing sugar and enjoy.
Notes
We can easily do without the chocolate chips and use lemon for a milder taste. Alternatively, if you want to keep the chocolate chips and still have a citrus flavour, you can add the zest of half an orange.
