My wife's chicken cake recipe calls for mayonnaise as one of the batter ingredients. In my opinion, mayonnaise is completely unsuitable for high-temperature processing (as in baking), but I was unable to come up with a substitute for it.
So, my question is, what can we put into cake batter instead of mayonnaise?
I think mayonnaise is unsuitable for baking because it is an emulsion which separates into its ingredients when heated, emulsifying agents used in a commercial mayo are not particularly healthy, and mayonnaise does not taste any good when it is broken into its components.
The components of the batter are: 6 table spoons of flour, 3 eggs, 200gram mayo, 200gram sour cream.
The components of the filling are: chopped prepared chicken meat, chopped sauteed onions, boiled eggs, etc.
Many cake batters call for mayonnaise. It makes for moister cakes. Using mayonnaise instead of its constituent ingredients adds convenience as well as extra emulsifiers. It is true that mayonnaise doesn't handle high heat on its own but it doesn't have to. It is part of a batter that will set.
If you really don't trust the recipe- the mayonnaise can be replaced with egg yolks that have oil whipped into them to form an emulsion. You can add a little vinegar for flavor. :)
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