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Use the following ratios: 12 cm (4 inches) pan: 2 eggs, 60 grams cake flour, 60 grams sugar → ½ cup + ½ tablespoon cake flour, 1/3 cup minus ½ tablespoon sugar 15 cm (6 inches) pan: 3 eggs, 90 grams cake flour, 90 grams sugar → ¾ cup + ¾ tablespoon cake flour, 1/3 cup + 2 tablespoons sugar
My aunt Syble has made 7up cake for the past 50 years or so. It has become a holiday favorite in our family. It is worth noting that this is essentially a pound cake. That means that, by design, the texture is denser and heavier than a layer cake. That means that, generally speaking, smaller servings are in order.
In an eggless cake, eggs can be swapped out with mashed bananas, applesauce, vinegar, or baking soda. While eggless cakes are just as tantalizing as the dairy-inclusive variety, there are a few things you’ll want to keep in mind. Consider these tips on how to make eggless cakes.
You can substitute 7Up® for milk in the glaze. Preheat oven to 325 degrees F (165 degrees C). Generously grease a fluted tube pan (such as Bundt®). Beat white sugar and butter together in a bowl using an electric mixer until creamy and smooth; add eggs, 1 at a time, mixing well after each addition.
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