Cake Enhancer
Posted: 22 March 2012 11:06 AM   [ Ignore ]
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King Arthur sells something I’ve never heard of, “Cake Enhancer”.  The ingredients are (from the label)

EMULSIFIER (RICE STARCH,
POLYGLYCEROL ESTERS OF FATTY ACIDS,
MONO- AND DIGLYCERIDES OF FATTY ACIDS

It’s supposed to make and keep your cakes moist.

This particular recipe already has yoghurt and a fair amount of oil AND butter, plus 4 egg whites plus an extra whole egg.  Seems like it ought to be plenty moist without it.  I’d make my own but it seems sort of chemical-y for that sort of thing.

Is there a home made version of “cake enhancer” or do you think it would be ok to just skip it altogether?

Recipe is at http://www.kingarthurflour.com/recipes/lemon-cloud-cake-recipe

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