Add a pinch of salt and ½ teaspoon baking soda. The secret to attaining the light and spongy consistency in this eggless cake is the response between the baking soda and lemon juice. Moreover chilled cold water (which helps in making the cake spongy) is used within the recipe not like the whacky cake. Because they tend to overflow when you fill them greater than 2/3 full, I often get about cupcakes per batch.
Pour onto a ready (sprayed or lined with parchment) baking sheet (I used a 10x15in baking sheet). Smooth out the batter and gently tap on the counter.
Readers additionally made these related recipes after making this one. Keto Birthday Cake – Classic vanilla cake. Top with chocolate or vanilla and all the time sprinkles. French Almond Cake – Lightly sweet and utterly acceptable for any time of day.
Bake for about minutes. Hi Wendy, You’d use … Read More