Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I would like to know more about effective stabilizers for egg-based cakes and similar dishes. I've heard that some people use gelatine, but wouldn't that make the cake ( Japanese cheesecake) have a jelly texture? Are there other options if this is the case as I want to preserve the light, egg-y fluffiness of these dishes?

share|improve this question
add comment

1 Answer

For non-culinary reasons, I would offer substitutions to gelatin;

  • As for a powerful stabilizer akin to gelatin but that doesn't precisely gel (go to pectin for that), when you are heating the food I have found agar to be a pretty effective stabilizer in vegan quiche that rely on a silken tofu base. I have used it to stabilize cheesecakes, pudding pies, and puree based pies and been pleased each time.

  • As for a middling stabilizer/thickener, i.e. if you don't want to veer nearer to the gelatin edge, you can try tapioca flour; per Isa Chandra Moskovitz, "[sometimes tapioca flour can be used] interchangeably with corn-starch in recipes, but we feel it does have a different kind of cooked texture (thicker, gooier)."[VPITS p.7]

share|improve this answer
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.