The other day my daughter asked me if I had a recipe for ‘No-Egg Tiramisu’. I though the cream can be made without Eggs, but how can I make Sponge Fingers without Eggs? That’s the beginning of my challenge to create ‘No-Egg Sponge’ recipe. I got a hint from ‘Theo’s Sponge’, that is made with Custard Powder. This ‘No-Egg Sponge’ rose only 3.5cm tall when I baked it in 18cm tin. If you want more height, use a smaller tin. If you slice it in half and fill cream or fruit between the slices, this would be good enough.
Cake Tin
18cm OR Smaller Springform Round Cake Tin
Ingredients
3/4 cup Milk of your choice
1/4 cup Oil *I used Sunflower Oil
1/4 cup Custard Powder *Choose a good quality product
1/3 cup Caster Sugar
1 pinch Salt
1 cup Self-Raising Flour
Method
Preheat oven to 170℃. Line the base and sides of 18cm OR smaller round cake tin with baking paper.In a mixing bowl, whisk Milk and Oil until blended well. Add Custard Powder and whisk well. Then add Sugar and Salt, and mix well.Sift in Flour and whisk well. Pour the mixture into the prepared tin and bake for 25 to 30 minutes OR until cooked through.Turn out on a wire rack, carefully peel away baking paper, and leave to cool.
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