Description

Classic vanilla genoise (a light and airy sponge) layered and filled with fresh cream and seasonal fruits. Iced with fresh cream, garnished with fresh fruits on top and toasted sliced almonds on the sides.

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.