 | |  | |  | |  | |  | |  |
| | | | | | | | | | |
SPONGE CAKE
Ingredients:
1 Cup Whole Wheat Flour
1 tsp. Baking Powder
Egg Replacer To Equal 7 Eggs
1 Cup Carob Syrup
Juice From 1 Lemon
1 tsp. Grated lemon Rind
Directions:
Preheat oven to 325 degrees.
Beat 3½ tsp. Egg Replacer with 3½ Tbsp. water,
the carob syrup, the lemon juice and the lemon rind.
Stir in the baking powder and flour. Mix well.
Beat the remaining 3½ tsp. Egg Replacer
with 7 Tbsp. Water until stiff.
Carefully fold the egg replacer into the batter.
Pour the mixture into an ungreased bundt pan,
or round pan.
Bake for 1 hour.
Ingredients:
1 Cup Whole Wheat Flour
1 tsp. Baking Powder
Egg Replacer To Equal 7 Eggs
1 Cup Carob Syrup
Juice From 1 Lemon
1 tsp. Grated lemon Rind
Directions:
Preheat oven to 325 degrees.
Beat 3½ tsp. Egg Replacer with 3½ Tbsp. water,
the carob syrup, the lemon juice and the lemon rind.
Stir in the baking powder and flour. Mix well.
Beat the remaining 3½ tsp. Egg Replacer
with 7 Tbsp. Water until stiff.
Carefully fold the egg replacer into the batter.
Pour the mixture into an ungreased bundt pan,
or round pan.
Bake for 1 hour.
