All Questions
23 questions
0
votes
1
answer
110
views
Fixing a baking blunder
I added too much butter to a cake batter and ended up with a stiff dough. Thought I could try to save the dough and turn it into shortbread. The cake batter called for 6 egg whites and the shortbread ...
- 1
1
vote
0
answers
143
views
Substitution for egg YOLK in cake recipe?
I'm making a cake for a person with an egg allergy. I typically just use Bob Red Mill egg replacer, but the baking powder in the replacer causes the cake to come out flat and overly tender. This is ...
- 11
3
votes
0
answers
74
views
Sponge cake: how the proportions of the ingredients change the result
The common recipe (at least in Italy) for sponge cake is:
total weight of eggs (yolks + whites) = X
sugar = flour = 2/3 X
I'm aware that the ratio of the ingredients affect the final result. For ...
- 406
1
vote
2
answers
1k
views
Why would a cake mix call for the same number of whole eggs or just whites?
I have a Betty Crocker white box cake mix and the box says to use either three egg whites or three whole eggs. This doesn't make sense to me: if I used whole eggs wouldn't I use less, more like one ...
- 11
1
vote
2
answers
2k
views
When to bring eggs whites to room temperature?
I’m looking over a recipe for angel food cake that calls for twelve egg whites at room temperature and it got me wondering about what’s the best way to do it. Is it best to bring the dozen of eggs to ...
- 4,636
6
votes
1
answer
2k
views
How to avoid holes in Chiffon cake?
I have recently baked a couple of chiffon cakes, overall I'm happy with the bake - the structure and flavor are very good. However I have a recurring issue with large holes in the sponge, see the ...
- 78k
3
votes
1
answer
405
views
Genoise vs whipped egg whites - which makes cakes fluffier?
When making a cake utilising all the leavening agents including creamed butter and sugar as well as baking powder and soda, would there be any difference if I were to include whipped egg whites vs ...
- 688
1
vote
3
answers
904
views
Eggy cake with less egg is dry: what next?
I'm working to a pretty standard recipe for cake (s.r. flour, butter, sugar, egg, flavours, etc), and it comes out too eggy.
I can usually make a sponge without faff but to do that I use a different ...
- 183
1
vote
2
answers
27k
views
How do eggs relate to the texture of the cake?
But to answer your last question, eggs role in cakes isn't necessarily
to contribute flavor, but more as a binding agent, which ultimately
determines the texture of your cake (e.g. light and airy, ...
- 7,325
2
votes
1
answer
11k
views
cake smells bad of egg, is dense and rubbery
This was the first time bake a cake (basic sponge cake) with an electric beater. The final result was that the cake was smelling very bad of eggs, it was was very dense and rubbery.
I dont see this ...
4
votes
2
answers
30k
views
Can I use whole eggs instead of egg yolks in a lemon bundt cake?
My lemon bundt cake recipe calls for 8 egg yolks. Can I substitute 4 whole eggs instead of just egg yolks? I don't want to perhaps waste 8 egg whites or use 8 eggs when 4 would do.
- 41
10
votes
1
answer
3k
views
When adding eggs to scratch cake batter, why are you supposed to add them one at a time?
When making a cake from scratch I have always added my eggs one at a time, mixing in between each, because this is how I learned from my mother. I just can't remember why this is supposed to be ...
- 18.3k
2
votes
1
answer
475
views
Why do some ingredients in baking recipes need to be at room temperature?
I've been starting to bake more cakes and cookies recently, and many recipes say to have some ingredients that are usually stored cold, like milk or eggs, to be added at room temperature. Why is this? ...
- 293
3
votes
1
answer
734
views
What considerations are there when using powdered or pasteurized eggs in baking cake?
If I am baking cake (from box mix or from scratch) and I don't have any fresh eggs, what must I take into account if I want to use powdered eggs or pasteurized liquid eggs instead? Will this work, and ...
- 141k
6
votes
21
answers
154k
views
Removing that eggy smell from cakes
I've been baking for not that long now and I usually peruse the web and the hundreds of books I have at home before I attempt a recipe. However there is one thing I am just not able to get down right. ...
- 173
3
votes
4
answers
297k
views
Can I substitute whole eggs for egg whites in cake mix?
A box of white cake mix needs three egg whites. If substituting whole eggs for egg whites, how many whole eggs would I use?
- 39
-5
votes
1
answer
1k
views
How to unbake a cake? [closed]
I baked a cake and realized I added 1 less egg than I suppose to. I like to unbake the cake and add the egg. Then I like to bake it again. Please help. Thanks in advance.
Problem?
- 19
2
votes
5
answers
68k
views
Why can soda be used as a substitute for eggs when using a boxed cake mix?
When making a cake from a box mix, I see that soda can be used instead of eggs and oil. What is the science behind this, and what are the properties of oil and eggs that the soda is replacing?
Here'...
- 1,019
3
votes
1
answer
3k
views
How many jumbo double yolk eggs should I substitute for large eggs?
If I only have jumbo double yolk eggs, should I reduce the amount of eggs called for in cake recipe (which calls for large eggs), and if so, by how much?
- 31
7
votes
1
answer
3k
views
Which part of yellow cake batter gives it the yellow cake flavor?
We recently made a cobbler by adding oil, water, and powdered yellow cake mix (from a box) on top of sugary fruit filling and it came of the oven crispy and delicious with that distinctive yellow cake ...
- 285
13
votes
6
answers
9k
views
Are there any vegetarian-friendly egg substitutes that can be used in cakes?
I spent about 2 1/2 years as a lacto-ovo vegetarian but, I gave up eggs in October. The problem is that I really like cake. Unfortunately, the cake recipes that I've found that don't use eggs produce ...
- 233
5
votes
3
answers
3k
views
Cooking an eggless cake
I am about to cook a cake.
I have bought the cake mix. Now, in the instructions, it says that I have to mix it with the vegetable oil and add egg. Unfortunately (or fortunately) I do not eat egg.
...
- 153
20
votes
3
answers
39k
views
