Sometimes trying to find places my kids can be themselves and meet others with the same interests feels like a walk in the jungle. I set off with a map, but it’s soon useless as the twists and turns under the canopy disorient me and I’m stumbling through the semi-dark, hoping for a clearing and a brief glimpse of light. For a few moments I’ll think I’ve learned the do’s and don’ts . . . until I tumble into a new part of the jungle.
About a year and a bit ago (I think, it feels like forever), with a specialists help, I finally managed to figure out that I have developed an allergy to egg. If you can’t hear the wailing and the knashing of teeth over here, you are lucky! Egg was one of my favourite foods, was an essential part of my baking and was a very difficult ingredient to replace. Not so much for its sticking power (banana does a great job for that), but for the light and fluffy-ness it adds to sponge cakes. So I have been experimenting for months and months with increasing despair – trying to bake a half-decent vegan, gluten-free sponge is hard!
But with the help of Jaime Oliver, and his magnificent Vegan GF sponge recipe, I now have cracked the code. This is not the same recipe, though his recipe is superb (I am incapable of not-tampering with any recipe). But it gave me a few pointers in the right direction for how to craft my own recipe that is repeatable and delicious.