I read that "...for a moist-textured cake, add 2.5 ml glycerine per egg" to your cake batter ingredients.

Has anyone ever heard of this, or tried it?


(Anyone know where can I get glycerine in Germany to try this?)

Don´t know about the batter, but I think you will get it at the Apotheke. Maybe you have to order it in advance.

Danke Tuggy, I'll ask tomorrow!

Has anyone heard of using glycerine ?

*bump*

anyone?

I have never heard of this method that you speak of. However one can find gylcerine at most health food stores, craft stores, I know Wilton sells it as well.