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cake emulsifiers

From: Magdeline
Date: 09 Oct 2002
Time: 19:41:06
Remote Name: 64.81.210.89

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Remote Name: 203.124.2.57 Comments In commercial bakeries, cake emulsifiers are added to keep the cake moist and light eg genoise/sponge cakes. For home baking, can we add cake emulsifier to obtain similar texture? Will they alter the taste of the cake? Can emulsifier be added for all types of cake? If so, how much?

Last changed: June 03, 2007