Q: I have a party coming up and I need to make a sponge cake that is egg- and dairy-free since one of my friends is intolerant. I want a chiffon type cake (or angel food-like) that is very light and airy. Usually these batters are only made with eggs, flour and sugar.
I have tried several vegan recipes that just turned out way too heavy and moist. I am really frustrated and hoping to get some help from you.
Sent by Andrea
Editor: Readers, any advice on this one?