Quote:
Originally Posted by moonliter
has anyone tried the cake enhancer that king arthur flour/baker's catalog has recently put in their catalog? i know they test everything they offer so it sounds promising.
i'll give you a tip for scratch baking that can make a fluffier cake, beat each egg very,very well separately and in a separate glass bowl (a metal bowl won't work as the egg reacts with the metal), add it into the batter separately and mix, one at a time. Even if the batter is in a metal bowl this will still help alot. I recently saw a stand mixer with a glass bowl somewhere and I thought that would be perfect for cakes.
has anyone tried the cake enhancer that king arthur flour/baker's catalog has recently put in their catalog? i know they test everything they offer so it sounds promising.
i'll give you a tip for scratch baking that can make a fluffier cake, beat each egg very,very well separately and in a separate glass bowl (a metal bowl won't work as the egg reacts with the metal), add it into the batter separately and mix, one at a time. Even if the batter is in a metal bowl this will still help alot. I recently saw a stand mixer with a glass bowl somewhere and I thought that would be perfect for cakes.
You may have even better luck using a plastic bowl. If the effect you are going for is to incorporate some air into the eggs, then glass is the worst to use. The glass is slick and the proteins can't stick to the side and get pulled (whipping is pulling, stretching, and tangling the proteins to trap air) the way they need to be. Personally, I use metal.
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