Nov 28th, 2021

Author: donich_admin

Christmas Cakes

I made two Christmas cakes this year as usual.  One a conventional cake made with eggs and butter, and one for V made with “vegan egg” and margarine.

The “vegan egg” costs the equivalent of about £1 per egg, and as far as I can see, is basically baking powder plus a few other nasty sounding chemicals and colouring.

As far as appearance and taste goes – the “real” cake rises higher and is lighter in texture.  They both taste broadly the same as although butter has a nicer taste, you can’t really tell the difference by the time you have added tons of dried fruit and brandy.  Covered with icing they look more or less identical.

The difference in my opinion is that the real cake doesn’t contain any artificial additives.