It’s jolly cold here near Brisbane at the moment and it seems to be making us all very hungry. My almost 9 year old son woke me up early this morning saying, “Mum, I know it’s early but my tummy is growling!” I’ve been doing a little research on what works well for egg replacement in cakes and have come across a number of sites which use sour cream instead of eggs. By using gluten-free flour the cakes become gluten-free too, though not dairy-free. Here’s the recipe:
180 g caster sugar
180 g soft butter
120 g sour cream
185 ml milk
370 g gluten-free self raising flour
1. Preheat oven to 160 C (fan-forced) or 180C/350F conventional.
2. Beat together butter, sugar and sour cream with electric mixers. Make sure there are no butter lumps.
3. Sift together flour and salt.
4. Add 1/3 flour to the mixture and mix until it is incorporated, then mix in 1/2 the milk, then 1/3 of the flour, then 1/2 of the milk and then the final 1/3 of the flour.
5. Pour into a greased bundt tin and bake until the top is browned and a skewer inserted into the centre comes out clean. In my oven it took approximately 35 minutes.
6. Invert the cake onto a plate.