White Cake

No yolks make this a perfectly white cake. Egg replacer provides the bind and loft expected from eggs without any excess color or food allergens.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 8 - 10 servings
Prep Time 15 minutes
Cook Time 25 - 30 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 8 - 10 servings
Prep Time 15 minutes
Cook Time 25 - 30 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F. Grease cake pans and line with parchment paper; set aside.
  2. In a small bowl, combine egg replacer and water and set aside. In another bowl, sift together flour, baking powder, and salt.
  3. Cream together butter and sugar until very light and fluffy. Add egg replacer mixture and mix thoroughly. Add the flour mixture followed by the milk and vanilla and mix well after each addition.
  4. Portion the batter into the prepared pans and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 25 – 30 minutes.
  5. Let cool for about 20 minutes, then remove from pans to cool thoroughly.
Recipe Notes

Makes one 9x13-inch cake or two 9-inch rounds.

Products Used in this Recipe
Recipe Comments

Recipe Comments

Your email address will not be published. Required fields are marked *