As a teenager growing up in my parent’s home, I remember our kitchen always being stacked with a variety of West Indian bakery goods. We usually purchased our bakery goods, but every once in a while, my mother would get into a baking mood and when she did, the house would begin to smell like heaven! She’d make all sorts of goodies from Cheese Rolls to Cassava Pone to Salara, you name it, she made it.
However during Hindu holidays, when we would abstain from eating any eggs or meat, she would make a very unusual type of cake, an eggless cake. I say unusual because it had a unique taste and texture, and also looked differently than her regular sponge cake did, which had more of a yellow tint to it. Because I have received many emails for an eggless cake recipe, I want to share this recipe with you as it has become a favorite treat of mine, so here you are my friends, please enjoy!
As a young and aspiring cook, many times I wondered how the eggless cake was always able to “swell” without any actual eggs in the batter, I mean, after all, eggs are what makes the cake rise right? Of course, you know I am going to say no here. If you have never baked a cake before or would like to understand the anatomy of a cake, take a look at the explanation below on the role each major ingredient plays in a cake batter and you will hopefully understand why the eggs are not the ingredients responsible for making your cake rise!