Ingredients for 1940S Vinegar Cake Egg Free
- Self Rising Flour (recipe uses 2 cups all-purpose flour)
- 1 cup (2 sticks) softened margarine
- 1 ½ cups granulated sugar
- 1 cup milk
- 1 tablespoon white vinegar
- 1 teaspoon baking soda
- 1 cup chocolate chips (optional)
- 2 cups all-purpose flour
- 1 cup nuts (optional)
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How to Make 1940S Vinegar Cake Egg Free
- Preheat oven to 350°F (175°C). Grease a 7-inch round cake tin or line a muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) softened margarine and 1 ½ cups granulated sugar until light and fluffy.
- In a separate bowl, whisk together 1 cup milk, 1 tablespoon white vinegar, and 1 teaspoon baking soda. Let the mixture fizz for a few minutes.
- Gradually add the wet ingredients (milk mixture) to the creamed margarine and sugar, mixing on low speed until just combined.
- Gradually add 2 cups all-purpose flour, mixing on low speed until just incorporated. Be careful not to overmix.
- Stir in your choice of add-ins (see suggestions below).
- Pour batter into the prepared cake tin or muffin cups, filling each about ¾ full.
- Bake the cake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Bake muffins for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Let the cake or muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
153 g
Sugar
526g
Fat
161g
Carbs
91g
