When my wife tries to bake me a cake without egg yolk it crumbles too easily, hard to make to to your mouth with it on a fork.
I thought maybe gelatin added in could fix the problem. Any of you good cooks out there hava a suggestion?
Pat [img]/forums/images/icons/smile.gif[/img]
"I'm not from your planet, monkey boy!"
Put the good part back into the Egg!
Egon [img]/forums/images/icons/grin.gif[/img]
Egon, I'm sorry buddy but I have absolutely no clue what you mean.
Pat
"I'm not from your planet, monkey boy!"
Just use the whole egg.
Egon [img]/forums/images/icons/grin.gif[/img]
Thanks Egon, I had never realized the way to make a successful cake without egg yolks was to use the whole egg. I suppose you mean without shell...... [img]/forums/images/icons/smile.gif[/img] [img]/forums/images/icons/smile.gif[/img]
OK, one more chance... I'm trying to find a way to make the cake hold together WITHOUT using the yolks. Hence my question regarding maybe using some gelatin.
Any suggestion about making a yolkless cake without using whole eggs???
Pat [img]/forums/images/icons/smile.gif[/img]
"I'm not from your planet, monkey boy!"
Pat, doesn't it partially depend on what kind of cake you're trying to make? I don't have an answer and my wife uses the store bought cake mixes now, but this past week, she made a pound cake from a Duncan Hines mix that used 3 egg whites and it wasn't crumbly.
Bird, I'm sure you are right. Different situations for different cake types/mixes. Different types of cake were involved but the recipe in all of those with problems called for yolks and didn't get them.
I'd like to not be limited to only those cakes that do not call for yolks but still not have to add the yokes. I wouldn't mind a minor difference in texture or whatever if a suitable mod could be found for the recipe. I guess I'll have to try gelatin and see what happens. It couldn't be that bad, could it?
I do recall an early experiment when I tried to make a low cal desert involving celulose. It was a miserable flop and steered me away from food science for a time. Imaging a nicely flavored and artificially sweetened paper machet goop.
Pat
Pat [img]/forums/images/icons/smile.gif[/img] [img]/forums/images/icons/smile.gif[/img]
"I'm not from your planet, monkey boy!"
You have to grind the shell down to powder. Adds calcium to your bones if you exersize. [img]/forums/images/icons/grin.gif[/img]
Egon [img]/forums/images/icons/grin.gif[/img]
Not too bad, Egon. I would have suggested Gorilla Glue. [img]/forums/images/icons/grin.gif[/img]
Bird, A late breaking thought... Maybe I can work out a generic yolk substitute for most baking recipes.
Anyway thanks for mentioning the Duncan Hines pound cake. I told my wife about it's lack of yolks.
Pat [img]/forums/images/icons/smile.gif[/img]
"I'm not from your planet, monkey boy!"
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