Wednesday, May 12, 2010


Don't have egg already isn't reason to not bake a cake. Here is the proof that is possible, make a delicious cake without this major ingredient. It doesn't too light but is very soft and full of flavors. So, in hard times, or not, make this recipe and then tell me how it was.

200ml lemon juice
50ml honey
2 tsp rum (optional)
Zest of 1 lemon
140g sugar
200g flour
70g potato starch or cornstarch
1 1/2 tbsp baking powder

Preheat the oven to 350˚F. Grease a 12x9-inch pan. Sift the flour, starch and baking powder.
In a bowl, whisk the lemon juice, honey and rum. In another bowl, rub the lemon zest in sugar to aromatize it. Stir in the sifted ingredients.
Make a depression in the center of dry ingredients and put the wet ingredients, whisking gently, do not overmix or the cake will be set and dry.
Spread the batter into the pan and bake for 40 minutes or until is baked.

Cook's tip: The cake of photo is made with Champagne orange.
Eggless recipe.

Serve: 20 pieces.


  1. Very interesting and it looks delicious! Yum!

  2. Talita,

    Your egg less cake looks really soft and yummy. I have not that success with eggless cake.

  3. I tried it and maybe there is something that I missed somewhere. The mixture was not batter like, but a sticky dough. Came out very dense and dry. I thought the amount of juice was too little.

  4. Gracias por la receta, siempre ando a la caza de recetas sin huevo.

    Lo probé este fin de semana. El sabor es una maravilla, pero la textura... Creo que lo batí demasiado.

    De todos modos me gustaría asegurarme ¿la receta no lleva nada de grasa? ¿Ni aceite ni leche ni mantequilla ni nada?

    La foto no corresponde a esta receta ¿verdad? ¿A cuál corresponde?


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