Glory to God in the highest, and on earth peace to men on whom his favor rests. -- Luke 2:14

Saturday, August 18, 2012

无蛋版柠檬蛋糕 Egg-Free Lemon Cake

This Friday our mentor at the student fellowship invited us all to his house for dinner again. I went there early for offering my help, and also brought an egg-free cake, because Jonathan's son is allergic to eggs. Every time I went to their house, the little boy could do nothing but watch others eating the cake... I felt so sorry for him because I think kids SHOULD have cakes.

So I bought a book online, in which the recipes are all egg-, dairy- and nuts-free. Jonathan's son is allergic to eggs and nuts, so there's no need for me to substitute dairy.

摘改自The Food Allergy Mama's Baking Book之Lemon Cake。
Adapting from Lemon Cake from The Food Allergy Mama's Baking Book with slight changes.

食材 Ingredients(做一个13×9英寸的蛋糕 to make a 13*9 inches cake):
【蛋糕 For the cake】
  • 1/2 cup 黄油 butter,室温软化 at room tempreture
  • 1 1/2 cups 白砂糖 granulated sugar
  • 1 tsp 柠檬屑 grated lemon zest
  • 3/4 cup 嫩豆腐 silken tofu
  • 2 1/2 cups 中筋粉 all-purpose flour
  • 1/2 tsp 苏打粉 baking soda
  • 1/4 tsp 盐 salt
  • 1/2 cup 牛奶 milk
  • 1/4 cup 鲜榨柠檬汁 freshly squeezed lemon juice
【香浓糖汁 Creamy glaze】
  • 1 cups 糖粉 icing sugar(原食谱2cups originally)
  • 1 tsp 柠檬屑 grated lemon zest
  • 1/2 tsp 香草精 vanilla extract
  • 3 tsp 牛奶 milk

  1. 黄油加白砂糖,用电动打蛋器搅打至蓬松 Combine the butter and sugar until fluffy and light with a mixer
  2. 放入豆腐,搅打至顺滑,拌入柠檬屑 Add the tofu and 1 tsp lemon zest, and beat well
  3. 中筋粉、苏打粉、盐混合后,倒入黄油混合物,搅打均匀 Combine the flour, baking soda and salt, and add the mixture to the butter mixture, and beat well
  4. 倒入牛奶,搅拌均匀后,再拌入柠檬汁 Add the milk, and beat well, then stir in the lemon juice
  5. 烤箱预热350度F,烤盘铺上吸油纸,倒入面糊,铺均匀,烤25-30分钟,至牙签插入拔出后,没有带出面糊 Preheat oven to 350 degree F, and lay a piece of parchment paper on the tray. Pour the batter into the tray evenly. Bake for 25-30 mins, or until a toothstick comes out clean
  6. 蛋糕取出后彻底放凉,混合所有【香浓糖汁】的食材,均匀浇在蛋糕表面即可 Cool completely. Mix the creamy glaze ingredients and drizzle the glaze over the cooled cake

Most of the friends said the cake was delicious, and some of them asked me for the recipe, so I wrote down the Chinese version along with an English one. At first I didn't cut the sugar amount in the cake itself. After tasting some offcuts, I found the sweetness was OK, but I decided to use half of the original sugar amount in the glaze. The result came out quite good, and the sweetness worked well with lemon's acidity. The most important thing is, the kid can enjoy the fun of eating cakes!