baking!

have had a lot more time than usual on my hands.. and took to a lot of cooking.. and baking.. :)

until now, i've ended up using eggs or egg whites (in cartons) for baking a cake.. i did try once or twice with oil instead of egg - but didn't quite get the consistency that i usually get.. being a vegetarian (the no-omlette kind) i had trouble getting used to the 'ickiness' of eggs..

so here's all the stuff i tried till now..

Trial 1:Oil instead of egg
made a german chocolate cake (from mix of-course) with oil.. the equation is:

1 egg = 1/4 cup oil

oil preferred is vegetable oil.. but i've tried canola too
conclusion:
works. but the cake doesn't rise as it does for eggs

Trial 2: Applesauce instead of egg
made a double chocolate brownie with applesauce

1 egg = 1/4 cup applesauce

made the applesauce myself (from leftover apples). was very easy to make and tasted great. i think applesauce is more suited to brownies than cake.
conclusion:
works very well actually. didn't miss the egg

Trial 3: Applesauce instead of egg & oil!
now i tried to get real healthy (sugar apparently doesn't count as bad to me).. i tried to avoid oil too..
and applesauce was one of the alternatives!
tried carrot cake this time.. the equation remains the same as before.. so..

1 egg = 1/4 cup applesauce
1 cup oil = 1 cup applesauce

conclusion:
bombed.. tasted ok n everything.. but didn't rise at all.. came out half the size of usual.. but i coated it with frosting n was edible..

so trying to find the best way to make fat-free eggless cakes that rise.. found an alternative.. am gonna try it out before i make the suggestion..