What kind of stabilizers can I use when making souffles, Japanese cheesecake or egg beaten products?

Question

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?

Answer 1

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]