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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Posted: 22 March 2012 12:19 PM   [ Ignore ]   [ # 1 ]
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KitchenBarbarian - 22 March 2012 02:06 PM

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

I think most from-scratch bakers like to avoid various types of enhancers, since that’s why we bake from scratch in the first place. I personally don’t see a real need for it, since the cakes just don’t sit around that long.  I sometimes put a damp sponge in the cake container to maintain a moist atmosphere.

That said, a natural emulsifier is lecithin, which could be added to a cake batter, and egg yolks contain lecithin as well.

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Posted: 22 March 2012 01:39 PM   [ Ignore ]   [ # 2 ]
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I’ve also read somewhere that xanthan gum is supposed to help keep cakes moist.  Never tried this.

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