A slice of Karmela’s own eggless chocolate cake.
I have fond childhood memories of baking with my mother and beating slimy egg whites to magically transform them into glossy, stiff peaks that later became airy and tender cakes. As an adult baker who doesn’t want to consume animal products, numerous impulsive late-night bakes, and a few sugary failures, taught me that some cakes can be delightful without this ingredient as well.
Why we use eggs for baking
To a baker, eggs are a multitasking champion. Their yolks contain fats, which add richness and flavour to batters, and proteins that bind to both watery and fatty ingredients, so have an emulsifying effect and make batters smooth and velvety.
Proteins are the key compound in egg whites too. Beating egg whites stretches their proteins and makes them form a scaffold for trapped air bubbles, which ultimately…
