We recently made a cobbler by adding oil, water, and powdered yellow cake mix (from a box) on top of sugary fruit filling and it came of the oven crispy and delicious with that distinctive yellow cake flavor. What gives yellow cake its flavor? Even without the egg, this flavor is apparent, so it can't be entirely egg related, especially comparing yellow and white cake flavors.
It turns out this may be something of an inadvertent trick question. I have yet to test this but I get the idea that store-bought white cake and yellow cake batter powders both have a more similar cake battery taste than I originally suspect. The reason is pretty simple: the combination and ratios of sugar, salt, baking powder, and flour are probably not very different between the two powder mixes (don't be fooled by the yellow food coloring). Later, when the egg or egg whites and butter vs. oil are added it will of course affect the final cake texture but probably not the cake batter flavor.
Another possibility is that yellow cake batter mixes might have artificial butter flavoring whereas white cakes simply use vegetable oil for a lighter flavor.
Yellow cake made from scratch is given its color and flavor from egg yolks. A cake mix from a box, although you didn't add any eggs to it, might already have egg product in it. If it was one of the major brands of cake mix then it will likely have additives such as flavorings and food color to give it its distinctive flavor and color. In the homemade realm a white cake is made with only egg whites and a yellow cake is made with both whites and yolk.
My cake initially rises perfectly, but after about 20 - 25 minutes, the cake starts to slightly droop with the cake also pulling away from the side of the pan. I don't mind that too much, as the initial rising seemed to be a bit exaggerated anyway. But once I remove the cake from the oven, it droops further - in fact, it collapses. I take great care preparing the batter by sifting dry ingredients, and using eggs at room temperature. The procedure I used to prepare the cake batter is: I first cream egg yolks and sugar for about 1 minute Then I add flour/baking powder mixture, oil
My boyfriend wasn't looking at the store and picked up a "Butter yellow" cake mix instead of "Golden Yellow." Do we have to make it with butter or can we just leave it out and just use oil instead? Or do we have to go buy the right cake mix. We don't want to be left with a box of cake we won't use
powder into the flour, place it on the egg-butter foam, and fold in together with the milk. If the batter is too thick, add some more milk. This is the waffle part only, the actual recipe specifies.... If normalized for flour amount, the NBR recipe has 1 less egg, half the amount of butter, no sugar at all, and 3.5 times the amount of liquid, as well as more leavening. Now I have to make this recipe...All good chemical leavened waffle recipes I have had (the ones from New best recipe, Bittman, etc.) instruct me to melt solid fats before adding them to the waffle batter. I only once tried a recipe
I occasionally experiment in the kitchen by tossing together rather arbitrary mixes of whatever I have handy. Tonight I'm making something which I would call a stew, but with much less liquid. It's in the crockpot where it should be ready in about three hours. It's not braised chicken, because I did start without the pre-cooking that "braising" implies. I'd be inclined to call it a roast but it's being done very slowly. So, of curiosity, what would be the best term for it? Here's what I did: * wash/scrub and trim four large carrots * eat two tangerines, washing the rinds
Possible Duplicate: Conversion rule: how to switch oil and butter? Most box cake mixes call for adding oil and water. What would be the effect of using butter instead of oil, and what ratio should be used to substitute butter for the oil? 1:1?
I've been wanting to make a tres leche cake and I have a few cake box mixes at home (yellow cake, spice cake and a chocolate cake). Could I use the yellow cake and then just fork it and pour over the tres leche sauce or is there something about typical tres leche cake recipes that makes them better suited to the sauce and the overall dish?
-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I.... I tried just whisking the lot, but it refused to recombine, so I poured off the oil. The remaining substance (with a little oil) whisked fine when reheated slightly, so I added the butter and vanilla... off the pies gently, got rid of that problem. This is the first time that I have had such a monumental departure from a recipe I have been following (probably luck so far). But can anyone see
baking powder in it, it does not have fat in it such as Bisquick or other 'baking mixes'. wholemeal flour (UK) is whole wheat flour (US) Meats: Ground beef (US) is minced beef (AU, UK) or simply...' or 'tsp') dessert spoon (UK) is 10 mL (although may have historically been closer to 15mL) tablespoon (US,CA) is roughly 15 mL (note: abbreviated 'T', 'TB', or 'tbsp') but a tablespoon (UK) is 17.7mL and tablespoon (AU) is 20 mL. Historical British cookbooks may use an ~25mL tablespoon. (more details). A stick of butter (US) is 1/4 lb (113 g); the physical stick is marked into eight "tablespoon
I made a sponge cake using a receipe from an old cookbook and at one point it told me to melt and boil butter and pour the boiling butter into beaten egg-whites, let sit for a minute and then mix gently. This procedure puzzles me. Why should I pour in the butter while hot? If you want the whole thing, here it goes (no measures, 'cause it's in Polish and uses Polish measures, where "one cup... mixing again and add egg yolks one by one, then lemon juice and finally flour mixed with baking powder. Mix a bit more. Bake at least 50 minutes in 160 deg C The batter looks fine, it's baking nicely