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Lemon emulsion is especially designed for baking as it won't "bake out" like a juice or flavoring. If you are using an Lemon Extract, be sure it is all natural and has no added sweetener, like corn syrup. I found baking emulsions on line from a company called Lorann Professional Kitchen and the size was 4 oz....not a pint or quart like most bakery supply


So it's been a while since I asked this, and I've done a fair bit of camping and cake making since then, so I thought I'd share my experiences. I based most of my techniques on the excellent answer Joe posted, but have some additional details to add. The main issue with making cakes on the fire is burning the cake. Usually this is on the bottom, but can ...


If you line the pan with a piece of parchment that overlaps the edge, you can use it as a kind of handle when removing the cake (and the bottom will stay intact!).


Let the cakes cool in the pan for 15 minutes. Carefully run a table knife around the edge of the pan to make sure the edges of the cake are fully released from the edges of the pan. Place a wire rack over the cake pan, then invert the rack and the pan. Pull the pan off of the cake. Let the cake cool to room temperature. Invert the cake again onto some ...


There will be no big difference (A slight improvement) in food quality, or flavor, but perhaps a bit in color. So try the recipe without and with the yolk, and pick the one you prefer. If you have yolks left over, put them in tomorrow's omelet.

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