Ordering a wedding cake: a timeline
From tasting to the cake table, what to decide and when.
What changes in an eggless cake
Why we bake eggless cakes from their own recipes, and what that means for texture.
About half the cakes we bake are eggless. In our first year we made them the way many bakers do: our usual recipe, with eggs swapped for curd or a commercial replacer. The results were fine, but heavier and a little dense. So we started again.
Eggs do several jobs in a cake. They trap air when whisked, they set the structure as the cake bakes, and they add moisture and richness. No single ingredient does all three. Our eggless sponge uses a mix of yoghurt and milk for moisture, a careful balance of baking soda and powder for lift, and a little more butter for richness. The batter is mixed differently too, more gently and for less time.
We also bake eggless cakes in separate tins, on a different day’s schedule from egg cakes, so there is no confusion. Each recipe was tested dozens of times until a tasting table of friends could not reliably pick it from the egg version.
The result is a cake that is soft and moist, with a slightly finer crumb. Our chocolate and strawberry eggless cakes are now the most ordered on the menu, and many customers who eat eggs choose them anyway.
