So, around my office, I’m kinda known as the dessert queen – and I’m ok with that. I’m always testing out new creations on my very-willing-to-be-taste-testing coworkers, and they always give me honest feedback, so it’s a win-win. I’m also always making the goodies when someone’s birthday rolls around. Well last week, someone in my office conveniently “forgot” to tell anyone that it was his birthday, until we found out accidentally later that afternoon (when the HR rep delivered his birthday card in front of all of us – ha ha). But no one gets off that easy. I decided that I would whip up a quick better-late-than-never birthday cake that night, and surprise him the next morning.
I flipped through my recipe binder, and decided a small coffee cake would be perfect. I had all the ingredients (so I thought) and I even had some leftover cinnamon chips that would be an excellent addition to the batter. I started going to work. Three ingredients in and I suddenly realized – I was all out of eggs. Yikes. I really didn’t feel like running out and getting them – I already started the whole cake making process!
running on empty.
But then, I had an idea. I’ve made vegan cakes in the past, and they sometimes use white vinegar in place of eggs. I did have white vinegar, so I figured, what the heck, I’ll give it a tray. I guesstimated that two tablespoons of vinegar per egg would be sufficient. I definitely didn’t want to go too heavy on the vinegar and wind up with an overpoweringly gross vinegar cake.
my hero.
Well, once again, those two years of pastry school paid off – the cake was delicious – I dare say even better with the vinegar!
eggless and proud of it.
I guess it’s true what they say – never settle for the same old cake. (Ok so no one really ever said that. But it does seem to be true.) Change really can be a good thing, my friends. Even good ol’ eggs can be replaced by something better, if you look around a bit. 🙂
Small Indulgences 