Description

Our classic vanilla genoise (a light and airy sponge) teamed with a rich chocolate ganache, an alternative to rich combinations for those seeking something in chocolate with a bit of an airy delight.

Eggless cakes use a range of ingredients that mimic the functionality of eggs. Substitutes are used for protein content, water is used for hydration, leavening agents are used for helping cake rise, fat content varies and maybe the method of making the cake batter will differ to get aeration.