When the lockdown started and panic buying was leading to food shortages I bought some dried egg powder. I have been curious to try it as my Mum told me she loved it during the war.
From the packet I worked out 12g was about the equivalent of an egg. I decided to make a Victoria sandwich cake, but I only made 110 g / 2 egg mixture, baked in one tin just in case it didn’t turn out right, I didn’t want to risk wasting ingredients, I could always make a trifle with it if it didn’t turn out right.
The egg powder is a lovely yellow colour, it smells slightly eggy but that’s probably to be expected.
I added it after creaming the butter and sugar, it didn’t sieve very well so a spoon was used to push it through. I added some milk as the mixture was too stiff then beat it in before folding in the flour.
All the mixture went in one tin, with the plan of cutting it into 2 semi circles and sandwiching with homemade jam. I don’t like buttercream and I’m not going out to shop so unfortunately there’s no cream to put in the middle.
The cake rose well, I decided to cut it through the middle but as it was so light I found this quite difficult and the top layer cracked, nothing that can’t be disguised with a dusting of icing sugar.
On eating, the cake was feather light and spongy, it tasted buttery maybe slightly more eggy than when using fresh eggs, it was delicious.
As it’s Easter Sunday I’m cooking a roast dinner for the 3 of us who are at home, normally there would be a family gathering. I used the dried egg and dried milk to make Yorkshire puddings, not the best puds I’ve ever made but they tasted great, very light and fluffy.