Testing a New Baking Ingredient

Cake_Enhancer.jpgWhen I read on the internet that there was a new product called a cake enhancer, that was purported to produce cakes that would be softer, moister, more fluffy and stay fresh longer, I couldn't resist trying it, especially when it consisted of familiar ingredients such as rice starch and fatty acids derived from vegetable fats, which act as emulsifiers, allowing fats and liquids to combine more easily and also serve as stabilizers and texture enhancers. I made two identical cakes, with all ingredients weighed, and at the same temperature, mixed for the same amount of time at the same speeds, and baked in the same size pans. I added the recommended 1 tablespoon of cake enhancer per cup of cake flour to one of the cakes. This batter was promisingly smoother and spread more easily but the baked cake was disappointing. It rose significantly more than the control cake but cracked a lot on the surface. It was sweeter, less flavorful, fluffier, and more dissolving, but rather than being moister, had a slightly dry aftertaste, though becoming pasty on chewing.