Egg Free Butter Cake
By Jody Allen
Egg Free Butter Cake
Egg Free Butter Cake is a great cake to supply to kindy or daycare for birthday parties – in case there are children sensitive to eggs.
serves
8time needed
prep cookingredients
6difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 88g serve |
Qty per 100g |
|
| Energy | 1194kJ | 1360kJ |
| Protein | 4.56g | 5.19g |
| Fat,total | 3.71g | 4.22g |
| -saturated | 2.53g | 2.88g |
| Carbohydrate | 58g | 66g |
| -sugars | 29g | 33g |
| Dietary Fibre | 0.94g | 1.07g |
| Sodium | 166mg | 190mg |
Ingredients
- 280 grams Plain Flour
- 2 tsp Baking Powder
- 1/2 tsp Bicarb Soda (bicarb)
- 125 grams Butter melted
- 395 grams Condensed Milk (395ml)
- 2 tsp Vanilla Extract
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Method
- Preheat oven to 180 degrees.
- Grease two 20cm round cake tins or line with baking paper.
- Sift together the flour, baking powder and bicarb. Set aside.
- In a bowl add the melted butter, tin of condensed milk, vanilla and 150ml of water. Whisk to combine.
- Slowly add the flour mixture to the wet mixture and beat until smooth.
- Place in the oven and bake for 20 minutes or until a skewer pushed through the center comes out clean.