Dairy-Free Cake Recipe

Clarke Cheesecake Pie

| Pie s 4U

Cooking receipe to make Clarke Cheesecake Pie under category Pie s 4U. You may find some video clips related to this receipe below.Clarke Cheesecake Pie A no bake pie with the creamy taste of a cheesecsake. Ingredients:

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Easy Does It Spaghetti Recipe

| Pasta

Type: Easy Does It Spaghetti Free Cooking Recipe - Pasta Wow! Ingredients / Directions 1 pound ground beef2 tablespoons dry minced onion1 teaspoon salt1/2 teaspoon garlic powder16 ounces tomato sauce1 to 1 1/2 teaspoons Italian seasoning1 (4 ounce) can mushroomsdrained3 cup(s)s tomato

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Territorial Casserole Recipe

| Casserole

Type: Territorial Casserole Free Cooking Recipe - Casserole Simply good! Ingredients / Directions 1 1/4 pounds lean ground beefcrumbled1/2 cup(s) chopped onion3 tablespoons dry taco seasoning mix1 (14 1/2 ounce) can Mexican-style tomatoes (discard 2 tablespoons liquid)2 (15 ounce)

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Tag : Bread, Mexican

Fried Wonton Recipe

| Chinese Foods

Type: Fried Wonton Free Cooking Recipe - Chinese Foods This is a good one! Ingredients / Directions 4 dried black mushrooms1 leaf bok choy1 green onion1 slice ginger1/2 pound ground pork1 tablespoon dark soy sauce1 teaspoon sesame oil1 teaspoon granulated sugarPinch of salt1 egglightl

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Videos on this recipe or similar recipes. [tubepress mode="tag" tagValue="Dairy-Free Cake Recipe"] _______________________________________


Type: Dairy-Free Cake Free Cooking Recipe – Cakes

Simply good!

Ingredients / Directions
3 eggs.
75g caster sugar.
Zest and juice of half a lemon (or ½ teaspoon vanilla essence).
75g plain flour
sifted.
1 teaspoon of baking power.
Caster sugar (for dusting and decorating)
Jam (to sandwich the sponges and decorate the top). Preheat the oven to 180C/350F/gas mark 4.

Lightly grease two seven-inch cake tins and line with greased baking parchment.

Separate the eggs into two large bowls.

Add the sugar to the yolks and whisk (preferably with an electric whisk) until the mixture has doubled in size and is pale and fluffy.

Add the lemon zest and juice (or the vanilla essence).

Wash and dry the whisk then whisk the egg whites to stiff peaks.

Using a large metal spoon
begin folding a spoonful of the whites into the yolk
mixture
alternating with the sifted flour and baking powder
and ending
with the whites. Do this gently so as not to lose valuable air.

Divide the mixture between the two tins and bake for about twenty minutes. When done
they should be golden on top
springy in the centre and come away from the sides.

Cool in the tins for a couple of minutes.

Lay a sheet of greaseproof paper on a work surface and sprinkle with sugar. Turn the cakes upside down on to this and transfer to a wire rack to finish cooling.

Sandwich together with jam and decorate the top appropriately.

Eat as fresh as possible.

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