b'Egg-Free Cakes, Scones & PastryIts impossible to underestimate the importance of the humblePlease Note: Many of the recipes call for a plant-based milk egg in culinary terms, so it was crucial when developing our newalternative.We have used soy milk in all our recipes, but they free-from range to come up with the best allergen-free alternativealso work very well with oat milk and almond milk.They will not to this essential ingredient.work with rice milk or coconut milk.Our development chefs have identified three ingredients that workDifferent brands of plant-based milks, creams and butters together in combination to replicate a whole egg in baking, or canare made in different ways and do not all contain the same be used separately to create a meringue or souffl. ingredients. These recipes will work with most of the popular MSK UltraWhip: enables liquids to be whipped up and stablebrands, but it is not guaranteed. If you have any difficulties, please to replace the egg white get in touch with us to help.Silk Gel: replaces the emulsification properties of the egg yolk MSK UltraWhip (500g) MSK-2491 29.99MSK Egg-less: gives structure to baked products, preventing collapse and allowing a baked crust Silk Gel (200g) MSK-0494 12.99With these ingredients we have created a range of easy-to-followMSK Egg-less (500g) MSK-7925 29.99egg-free and plant-based recipes that are suitable for any afternoon tea or dessert menu, and equal in quality and taste to traditional recipes. Lemon Drizzle Cake250g WaterRaspberry Souffl 20g MSK UltraWhip Macarons (contain almond)For the Base 10g MSK Egg-less 150g Water7g MSK Silk Gel 7.5g MSK UltraWhip500g Raspberry Pure225g Sugar 4g MSK Egg-less(reduced to 250g) Zest of 3 lemons100g Water 2g MSK Silk Gel20g MSK UltraTex 270g Plain Flour 150g Caster Sugar12g Baking Powder 170g Ground AlmondFor the Meringue 10g Corn Flour 200g Icing Sugar180g Water 2g Salt 2g Cornflour9g MSK UltraWhip 235g Vegetable Oil Place the ground almonds, icing sugar and 2g MSK Egg-less Whisk together the water, UltraWhip, MSKcornflour into a thermomix and blend until 150g Caster Sugar Egg-less and the Silk Gel at a high speedyou have fine powder and sieve.for about 5 minutes until fully aerated.Put the water, UltraWhip, MSK Egg-less Disperse the UltraTex into the water toAdd the sugar and whisk for a further 2and Silk Gel into a kitchen aid and whisk for form a thick paste. Gradually add theminutes. 3 minutes until fully aerated.Add the caster reduced raspberry puree to this mix. PassSieve the flour, baking powder, corn floursugar and a colour as required then whisk through a sieve to remove any lumps and salt together. Remove the aeratedfor a further 2 minutes. Fold the almond mix Put the water, UltraWhip and MSK Egg- mixture from the machine and fold in theinto the aerated mix, making sure its fully less on a kitchen aid and whisk until itflour mixture and lemon zest. incorporated.Pipe onto a silpat mat and forms stiff peaks. Gradually add the sugarSlowly add the oil to the mixture foldingleave for between 30 and 45 minutes.and whisk until fully incorporated. Add thiscarefully until all the oil has beenBake at 110C with the fan set to its lowest mix to the souffl base. incorporated.Bake in a lined loaf tin (8 xspeed. Turn the tray after 20 minutes, then Bake at 180Cfor 12-15 minutes. 21cm) at 160C for 45-50 mins. bake for a further 50 minutes.52 FREE UK DELIVERY on orders over 99'