This might be a case where the egg-free version is better than the original – it got rave reviews from Rita, too.

For some reason, I decided to give a new recipe a try even though I was baking a birthday cake for later that evening. It’s as if I deliberately make myself a nervous wreck sometimes. Because I have a lot of success with buttermilk in egg-free baking, I figured this one was pretty safe, and I was right. It raised beautifully and didn’t sink even the slightest as it cooled.

It was not, however, safe from the dog.  I removed it from the pans and, seeing Rita asleep on the couch, I stepped out of the room for mere minutes. Rita stepped up to the dining room table and snatched a layer. She’s lucky I let her live.  I’ll admit she cowered a little as I stomped around the kitchen and mixed a new batch.

Several reviews of the recipe on allrecipes.com that I started with mentioned a funny, cornbread-like texture and a taste that was “hurt your tummy greasy.” I have no such complaints. The egg-free cake I made was super-moist and firm but not dense. The only gripe I have is that, despite lining the pan with parchment paper, the cake still stuck. It was annoying but not fatal -  I just flopped that layer to the underside so it didn’t crumb off when I frosted the cake.

I used a strawberry filling, and I really wish I’d had time to try to freeze a layer slightly and tort it so I could do three layers of filling. Or maybe I should say “try” to tort it. The fact that I seldom can pull that off with fragile egg-free cakes is my one of my lingering frustrations.

Egg-free white velvet cake

• 1 1/2 c butter or margarine, softened
• 1 1/2 c white sugar
• 2 tbl EnerG egg replacer beaten into 6 tbl. hot water
• 1 tsp. vanilla
• 1 c plus 2 tbl. buttermilk
• 1 tsp. baking soda
• 1/2 teaspoon salt
• 2 1/4 c cake all-purpose flour

Line the bottom of two eight-inch pans with parchment paper and then treat with baking spray containing flour. Sift the flour and salt together and set aside. Cream butter and sugar until light and fluffy. Add eggs replacer mixture and beat for one minute. Dissolve baking soda in buttermilk. Alternately add flour and buttermilk, beginning and ending with the flour. Pour into pans. Bake at 325 degrees F for about 40 minutes – 20 for cupcakes -or until toothpick inserted into cake comes out clean. Cool cake completely before icing.

Copyright 2011 Debra Legg. All rights reserved.

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