dense vs light cake
Posted: 27 January 2014 03:45 PM   [ Ignore ]
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Hello all

I would like to make a cake from the following ingredients and I’d like it to be as light and airy as possible:

flour
maple syrup
cocoa powder
eggs
milk

I made a delicious one with the same ingredients except I used sunflower oil instead of eggs. That one turned out to be dense-ish. I’m hoping I can achieve a more fluffy and lighter cake if I use eggs instead of the oil?

So generic query: do eggs make a cake lighter/more airy/more moist/less dense? How many eggs should one use for your average cake, is there a case of too many?

Thanks so much in advance
Susie

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Posted: 27 January 2014 05:45 PM   [ Ignore ]   [ # 1 ]
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Thanks v much. I can’t have butter, unfortunately and I can’t have applesauce instead either (sometimes substitute mashed bananas, but that obviously gives a cake a banana-y taste). Perhaps I used the wrong word with dense, it wasn’t that dense, I was just wondering whether it could be made even lighter?

The recipe I used was this one, without the coffee:
http://www.youtube.com/watch?v=DAEYlx8bDF0

it was not at all bitter (I used unsweetened soya milk and normal self-raising white wheat flour).

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Posted: 27 January 2014 06:24 PM   [ Ignore ]   [ # 2 ]
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Without some fat, the cake is likely to be tough and not very tasty; much of the flavor is conveyed through the fat. The only way you’re likely to get a fluffy product with those ingredients is by whipping the eggs separately.

You may want to investigate the cake type of “genoise”.

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Posted: 27 January 2014 06:56 PM   [ Ignore ]   [ # 3 ]
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Do u want a spongey texture ? Like Angel food cake, the more meringue the lighter.

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Posted: 28 January 2014 03:19 AM   [ Ignore ]   [ # 4 ]
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CharlesT - 27 January 2014 06:24 PM

Without some fat, the cake is likely to be tough and not very tasty; much of the flavor is conveyed through the fat. The only way you’re likely to get a fluffy product with those ingredients is by whipping the eggs separately.

You may want to investigate the cake type of “genoise”.

Genoise I believe uses butter (the one thing I can’t have) so that’s a no-no :(

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Posted: 28 January 2014 09:13 AM   [ Ignore ]   [ # 5 ]
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susie1611 - 28 January 2014 03:19 AM

Genoise I believe uses butter (the one thing I can’t have) so that’s a no-no :(

It uses melted butter, so probably any liquid fat would work.

 

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Posted: 28 January 2014 01:03 PM   [ Ignore ]   [ # 6 ]
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CharlesT - 28 January 2014 09:13 AM
susie1611 - 28 January 2014 03:19 AM

Genoise I believe uses butter (the one thing I can’t have) so that’s a no-no :(

It uses melted butter, so probably any liquid fat would work.

 

That’s great! thanks. I have nothing against vegetable oil for instance!

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Posted: 29 January 2014 08:24 AM   [ Ignore ]   [ # 7 ]
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susie1611 - 27 January 2014 03:45 PM

Hello all

I would like to make a cake from the following ingredients and I’d like it to be as light and airy as possible:

flour
maple syrup
cocoa powder
eggs
milk

I made a delicious one with the same ingredients except I used sunflower oil instead of eggs. That one turned out to be dense-ish. I’m hoping I can achieve a more fluffy and lighter cake if I use eggs instead of the oil?

So generic query: do eggs make a cake lighter/more airy/more moist/less dense? How many eggs should one use for your average cake, is there a case of too many?

Thanks so much in advance
Susie


SUSIE1611:
  Good morning. Susie, you can consider a “ROULADE” (Jelly Roll) style cake. It has no butter in it.

Susie, you can consider a “CHEESECAKE” as well It has no place in it for butter.

  Susie you say you would consider employing veg oil for the butter. Many recipes lend themselves for a subst. I know how to do that.
Susie, I really would consider using HONEY rather than maple syrup in your recipes.

Susie, if you select a recipe using butter, post it & we will see if it can be made using oil for butter.

Susie, I can eat butter but if I taste it I will spit it out & then wash my mouth out. TERRIBLE taste.

Enjoy the rest of the day young lady.

  ~FRESHKID.

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