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« What is the difference between 1 cup flour, sifted, and 1 cup sifted flour? | Main | Why is butter better for baking than margarine or other fats? »
Cake mixes contain emulsifiers which give them what is known as tolerance, i.e., the ability to keep their texture despite additions of various extra ingredients. These emulsifiers result in an unpleasantly metallic after-taste. The flavor of a cake baked from scratch is incomparably superior.
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lucy, the reason is due to the emulsifiers present in cake mixes (my cake kit being launched this fall will not have them). they are also responsible for the unpleasant after-taste.
you could use part vegetable shortening in place of some of the butter keeping in mind that vegetable shortening is 100% fat and butter is only about 83%. this will give you a more even texture but it does, in my opinion, compromise the flavor.
Reply to this Posted by: Rose Levy Beranbaum | July 1, 2006 3:04 PM #
Rose, can you tell me why cake mixes have such a regular texture (lots of tiny, evenly-spaced bubbles) and whether it would be possible to reproduce that effect in a home-made cake? Thank you, Lucy
Reply to this Posted by: Queen of Puddings | June 26, 2006 8:17 AM #
azeno i haven't. the only time i remove the chalazae is for scrambled eggs bc it never sets in them and i find the texture disagreeable.
Reply to this Posted by: Rose Levy Beranbaum | March 23, 2006 7:22 PM #
Rose, have you ever seen a difference in the result of beaten egg whites if the chalazae of the egg is left in or removed?
Thanks, Zach
Reply to this Posted by: Zach Townsend | March 23, 2006 2:57 PM #