Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 Hi Mimi, I use a basic yellow cake mixture that has mayonnaise in it.... which I believe is what gives it extra moisture.... (and extra calories and extra cholestrol). Melonie > > Is adding pudding to the cake batter the only way to moisten a cake? > > Thanks for taking the time to reply! > Mimi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 Our favorite family chocolate cake has mayonnaise instead of other fats. (I haven’t adapted to gf…) The recipe I will adapt at some point uses prune puree—in a chocolate or gingerbread you can’t tell the prune is there, but it adds fiber, moisture and reduces fat calories. Some people use applesauce, but I haven’t had good luck there. Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of onesillyyak Sent: Tuesday, March 07, 2006 3:19 PM To: SillyYaks Subject: Re: moistening cakes Hi Mimi, I use a basic yellow cake mixture that has mayonnaise in it.... which I believe is what gives it extra moisture.... (and extra calories and extra cholestrol). Melonie > > Is adding pudding to the cake batter the only way to moisten a cake? > > Thanks for taking the time to reply! > Mimi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 We have multiple containers of prune puree here (how sad of a fact is that?!) tell me more! Do you decrease the sugar? How much prune puree? Mimi Laurie Bilyeu wrote: Our favorite family chocolate cake has mayonnaise instead of other fats. (I haven’t adapted to gf…) The recipe I will adapt at some point uses prune puree—in a chocolate or gingerbread you can’t tell the prune is there, but it adds fiber, moisture and reduces fat calories. Some people use applesauce, but I haven’t had good luck there. Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of onesillyyak Sent: Tuesday, March 07, 2006 3:19 PM To: SillyYaks Subject: Re: moistening cakes Hi Mimi, I use a basic yellow cake mixture that has mayonnaise in it.... which I believe is what gives it extra moisture.... (and extra calories and extra cholestrol). Melonie > > Is adding pudding to the cake batter the only way to moisten a cake? > > Thanks for taking the time to reply! > Mimi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 How much mayonaise???? Mimi onesillyyak wrote: Hi Mimi, I use a basic yellow cake mixture that has mayonnaise in it.... which I believe is what gives it extra moisture.... (and extra calories and extra cholestrol). Melonie > > Is adding pudding to the cake batter the only way to moisten a cake? > > Thanks for taking the time to reply! > Mimi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 I find regular applesauce too watery in baking, but jars of baby food pears seem to work really well. The Namaste mixes for brownies and blondies call for a lot of oil, and I use 1/3 pear puree instead - works quite well to decrease the fat without changing the fat or texture. Maureen > > > > Is adding pudding to the cake batter the only way to moisten a cake? > > > > Thanks for taking the time to reply! > > Mimi > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 OK, this one looks easiest to de-gluten because it has less flour. I haven’t tried it gf—we can have a contest. By the way, you can make your own prune puree with regular prunes, soaked in boiling water for 5-10 minutes then pureed in the food processor. I usually omit the coffee, cinnamon and cloves in this because of family preferences. The spices make it more Mexican-ish. Sin-free Brownies (from Raichlen’s “High-flavor Low-fat Vegetarian cooking” ½ cup golden raisins 4 ounces unsweetened chocolate, coarsely chopped ½ cup prune puree 3 egg whites 1 cup sugar (plus 2 tbsp for sprinkling) ½ tsp salt 2 tsp vanilla 1 tbsp instant coffee ½ teaspoon cinnamon ¼ tsp cloves ½ cup flour Plump the raisins in hot water to cover in a bowl for 15 minutes. Drain well in a colander. Melt the chocolate in a bowl over a pan of barely simmering water or in the microwave. Do not let even the smallest droplet of water come in contact with the chocolate, or it will harden and become difficult to work with. Combine the prune puree, egg whites, 1 cup sugar, salt, vanilla, coffee, cinnamon, and cloves in a large mixing bowl and whisk or beat until smooth. Beat in the melted chocolate. Add the flour and raising and beat just to mix. Spoon the batter into an 8-inch baking pan, oiled with spray oil (or use parchment paper). Sprinkle the top of the brownies with the remaining sugar. Bake for 25 minutes at 350. 169 calories per brownie (12-14): 3 g. protein, 5 g fat; 33 g carb; 16 mg sodium; 0mg cholesterol Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of Ian's Mimi Sent: Tuesday, March 07, 2006 3:33 PM To: SillyYaks Subject: Re: Re: moistening cakes We have multiple containers of prune puree here (how sad of a fact is that?!) tell me more! Do you decrease the sugar? How much prune puree? Mimi Laurie Bilyeu wrote: Our favorite family chocolate cake has mayonnaise instead of other fats. (I haven’t adapted to gf…) The recipe I will adapt at some point uses prune puree—in a chocolate or gingerbread you can’t tell the prune is there, but it adds fiber, moisture and reduces fat calories. Some people use applesauce, but I haven’t had good luck there. Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of onesillyyak Sent: Tuesday, March 07, 2006 3:19 PM To: SillyYaks Subject: Re: moistening cakes Hi Mimi, I use a basic yellow cake mixture that has mayonnaise in it.... which I believe is what gives it extra moisture.... (and extra calories and extra cholestrol). Melonie > > Is adding pudding to the cake batter the only way to moisten a cake? > > Thanks for taking the time to reply! > Mimi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 My Granmother taught me to add 1/2 c mayonaise no matter how many eggs or oil the recipie calls for. Yes it's more calories, but it really is sooooo worth it. It's moist & rich & I won't make a cake any other way. Enjoy!! > > > > > > Is adding pudding to the cake batter the only way to moisten a cake? > > > > > > Thanks for taking the time to reply! > > > Mimi > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 Thank you!!!! My Mom used to make chocolate mayonaise cakes when I was kid .........yummy! Mimi desertjae3 wrote: My Granmother taught me to add 1/2 c mayonaise no matter how many eggs or oil the recipie calls for. Yes it's more calories, but it really is sooooo worth it. It's moist & rich & I won't make a cake any other way. Enjoy!! > > > > > > Is adding pudding to the cake batter the only way to moisten a cake? > > > > > > Thanks for taking the time to reply! > > > Mimi > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 Ohhh that sounds yummy too! Thanks, Mimi marcianar wrote: I find regular applesauce too watery in baking, but jars of baby food pears seem to work really well. The Namaste mixes for brownies and blondies call for a lot of oil, and I use 1/3 pear puree instead - works quite well to decrease the fat without changing the fat or texture. Maureen > > > > Is adding pudding to the cake batter the only way to moisten a cake? > > > > Thanks for taking the time to reply! > > Mimi > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 We make pureed prunes every week...........I have been doing this for 14 years! I am going to try this too! Thanks Mimi Laurie Bilyeu wrote: OK, this one looks easiest to de-gluten because it has less flour. I haven’t tried it gf—we can have a contest. By the way, you can make your own prune puree with regular prunes, soaked in boiling water for 5-10 minutes then pureed in the food processor. I usually omit the coffee, cinnamon and cloves in this because of family preferences. The spices make it more Mexican-ish. Sin-free Brownies (from Raichlen’s “High-flavor Low-fat Vegetarian cooking” ½ cup golden raisins 4 ounces unsweetened chocolate, coarsely chopped ½ cup prune puree 3 egg whites 1 cup sugar (plus 2 tbsp for sprinkling) ½ tsp salt 2 tsp vanilla 1 tbsp instant coffee ½ teaspoon cinnamon ¼ tsp cloves ½ cup flour Plump the raisins in hot water to cover in a bowl for 15 minutes. Drain well in a colander. Melt the chocolate in a bowl over a pan of barely simmering water or in the microwave. Do not let even the smallest droplet of water come in contact with the chocolate, or it will harden and become difficult to work with. Combine the prune puree, egg whites, 1 cup sugar, salt, vanilla, coffee, cinnamon, and cloves in a large mixing bowl and whisk or beat until smooth. Beat in the melted chocolate. Add the flour and raising and beat just to mix. Spoon the batter into an 8-inch baking pan, oiled with spray oil (or use parchment paper). Sprinkle the top of the brownies with the remaining sugar. Bake for 25 minutes at 350. 169 calories per brownie (12-14): 3 g. protein, 5 g fat; 33 g carb; 16 mg sodium; 0mg cholesterol Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of Ian's Mimi Sent: Tuesday, March 07, 2006 3:33 PM To: SillyYaks Subject: Re: Re: moistening cakes We have multiple containers of prune puree here (how sad of a fact is that?!) tell me more! Do you decrease the sugar? How much prune puree? Mimi Laurie Bilyeu wrote: Our favorite family chocolate cake has mayonnaise instead of other fats. (I haven’t adapted to gf…) The recipe I will adapt at some point uses prune puree—in a chocolate or gingerbread you can’t tell the prune is there, but it adds fiber, moisture and reduces fat calories. Some people use applesauce, but I haven’t had good luck there. Laurie lbilyeu@... From: SillyYaks [mailto:SillyYaks ] On Behalf Of onesillyyak Sent: Tuesday, March 07, 2006 3:19 PM To: SillyYaks Subject: Re: moistening cakes Hi Mimi, I use a basic yellow cake mixture that has mayonnaise in it.... which I believe is what gives it extra moisture.... (and extra calories and extra cholestrol). Melonie > > Is adding pudding to the cake batter the only way to moisten a cake? > > Thanks for taking the time to reply! > Mimi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 I've had pretty good luck with applesauce, myself. I used it in the namaste cake to substitute for some of the oil, and it turned out great! > > I find regular applesauce too watery in baking, but jars of baby food > pears seem to work really well. The Namaste mixes for brownies and > blondies call for a lot of oil, and I use 1/3 pear puree instead - > works quite well to decrease the fat without changing the fat or texture. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 I am glad you asked this question. I need to make a cake tomorrow and I am trying to decide what flour combo to use. I usually use a mixture of flours with sorghum in it for cookies and muffins but for white cakes it isn’t ideal – it seems a bit course and a weird color. That doesn’t bother me with chocolate, but for a white cake or lemon cake it is very noticeable. I learned on several lists that Child recommended using straight corn starch for cake flour. I tried that and it was a great taste and texture but was dry as toast the next day. The recipe I tried is one that usually is even better the next day. I like that quality in a cake – we really don’t need to devour it all in one sitting! So, now I am trying to determine what option might be better. I am considering Bette Hagman’s featherlite mixture. Or, maybe I should just try the cornstarch but add pudding, or sour cream or mayo. What flour does everyone favor for a white cake? Thanks for the input! Becky From: SillyYaks [mailto:SillyYaks ] On Behalf Of Ian's Mimi Sent: Tuesday, March 07, 2006 1:35 PM To: SillyYaks Subject: moistening cakes Is adding pudding to the cake batter the only way to moisten a cake? Thanks for taking the time to reply! Mimi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 7, 2006 Report Share Posted March 7, 2006 I would probably use either Bette Hagman's featherlight mix, her GF Gourmet blend, or rice flour, depending on how rich the cake was. > > I am glad you asked this question. I need to make a cake tomorrow and I am > trying to decide what flour combo to use. I usually use a mixture of flours > with sorghum in it for cookies and muffins but for white cakes it isn't > ideal - it seems a bit course and a weird color. That doesn't bother me > with chocolate, but for a white cake or lemon cake it is very noticeable. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 The one starch that adds moistness to a cake, as opposed to dryness, is potato starch. For cakes, I use a combination of: 1 cup rice flour 1/2 cup potato starch 1 cup sugar 1 tsp baking powder 1/2 tsp baking soda 1-1/2 tsp xanthan gum These are basic proportions I figured out using the Gluten Free Pantry yellow cake mix's ingredients. Oil also is an ingredient that adds moistness. Good luck, in VT Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 Haven't heard from YOU in awhile ! Glad to hear you're not snowed in!? kathi --- cain_dvre wrote: --------------------------------- The one starch that adds moistness to a cake, as opposed to dryness, is potato starch. For cakes, I use a combination of: 1 cup rice flour 1/2 cup potato starch 1 cup sugar 1 tsp baking powder 1/2 tsp baking soda 1-1/2 tsp xanthan gum These are basic proportions I figured out using the Gluten Free Pantry yellow cake mix's ingredients. Oil also is an ingredient that adds moistness. Good luck, in VT Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 I guess the bottom line is I just need to try them all. The trouble is that all of these experiments are really expanding my waistline! I think I will try the featherlite today. Thanks! Becky From: SillyYaks [mailto:SillyYaks ] On Behalf Of seamaiden399 Sent: Tuesday, March 07, 2006 11:41 PM To: SillyYaks Subject: Re: moistening cakes I would probably use either Bette Hagman's featherlight mix, her GF Gourmet blend, or rice flour, depending on how rich the cake was. > > I am glad you asked this question. I need to make a cake tomorrow and I am > trying to decide what flour combo to use. I usually use a mixture of flours > with sorghum in it for cookies and muffins but for white cakes it isn't > ideal - it seems a bit course and a weird color. That doesn't bother me > with chocolate, but for a white cake or lemon cake it is very noticeable. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 Someone suggested, a while ago, substituting half of the oil for applesauce and this seems to work nicely. Shirley in San Diegoonesillyyak wrote: Hi Mimi,I use a basic yellow cake mixture that has mayonnaise in it.... which I believe is what gives it extra moisture....(and extra calories and extra cholestrol). Melonie>> Is adding pudding to the cake batter the only way to moisten a cake?> > Thanks for taking the time to reply!> Mimi> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 In the end I used bette hagman’s basic mix because I had it on hand and got in a hurry. I also added ¼ cup of sour cream and some xanthan gum. I’m keeping my fingers crossed. Thank you for sharing this combo. I need to sit down and study how it compares with some of my old recipes and try to convert them. Becky From: SillyYaks [mailto:SillyYaks ] On Behalf Of cain_dvre Sent: Wednesday, March 08, 2006 7:58 AM To: SillyYaks Subject: Re: moistening cakes The one starch that adds moistness to a cake, as opposed to dryness, is potato starch. For cakes, I use a combination of: 1 cup rice flour 1/2 cup potato starch 1 cup sugar 1 tsp baking powder 1/2 tsp baking soda 1-1/2 tsp xanthan gum These are basic proportions I figured out using the Gluten Free Pantry yellow cake mix's ingredients. Oil also is an ingredient that adds moistness. Good luck, in VT Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 I do this a lot actually, and have been very pleased with it. Particularly in the Namaste mixes – they call for so much oil I can’t bear to use it all. I like the idea of trying prune or pear puree as well – Somehow I feel I can justify a treat as being healthy food if it has more fruit and less oil. Reaching, I know! Becky From: SillyYaks [mailto:SillyYaks ] On Behalf Of RICHARD WHITLEY Sent: Wednesday, March 08, 2006 10:30 AM To: SillyYaks Subject: Re: Re: moistening cakes Someone suggested, a while ago, substituting half of the oil for applesauce and this seems to work nicely. Shirley in San Diego onesillyyak wrote: Hi Mimi, I use a basic yellow cake mixture that has mayonnaise in it.... which I believe is what gives it extra moisture.... (and extra calories and extra cholestrol). Melonie > > Is adding pudding to the cake batter the only way to moisten a cake? > > Thanks for taking the time to reply! > Mimi > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2006 Report Share Posted March 8, 2006 MiMi, It is 2/3 Cup Mayo.... Here is the recipe below (which is already in the Files section of our site). Gluten-Free Yellow Cake (and also makes DoNuts!!) Basic and easy, and very versatile. Layer with white or chocolate frosting, strawberries and whipped cream, etc. Make sure your baking powder is gluten-free. Makes 2 -8 or 9 inch layers (24 servings). Printed from Allrecipes, Submitted by Amy 1 1/2 cups white rice flour 3/4 cup tapioca flour 1 teaspoon salt 1 teaspoon baking soda 3 teaspoons baking powder 1 teaspoon xanthan gum 4 eggs 1 1/4 cups white sugar 2/3 cup mayonnaise 1 cup milk 2 teaspoons gluten-free vanilla extract Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans. 2 Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside. 3 Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans. 4 Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired **THIS RECIPE MAKES GREAT DONUTS IF YOU JUSGT POUR THE BATTER INTO DOUGHNUT PANS THAT ARE BAKED IN THE OVEN. YOU MAY NEED TO SHORTEN THE BAKING TIME A LITTLE BIT.... AND THESE DONUTS FREEZE VERY WELL. > > > > > > Is adding pudding to the cake batter the only way to moisten a cake? > > > > > > Thanks for taking the time to reply! > > > Mimi > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Taken from http://glutenfreemixes.com..................... Baking Tips: Ten Secrets to a Great Cake 1. Beat the eggs and butter (or ingredient of choice) extremely well. Put them in the mixer and get everything else ready – mix it until it is pale and fluffy. 2. Line the pan with parchment paper – the bottom won’t scorch as easily and it always comes out of the pan. With parchment paper in the bottom, do not grease the sides of the pan. This will allow the cake to cling to the pan and rise evenly. Use a metal spatula and carefully go between the cake and pan immediately when it comes out of the oven. 3. Do not over cook the cake. A little moisture in the middle is ok when removing it from the oven. It continues to cook a little longer when cooling. The top should spring back when touched lightly with your finger – it shouldn’t make a dent in the top of the cake. 4. Let it cool in the pan for 10 minutes max! After 10 minutes it will start to sweat on the bottom. Hold a cooling rack over the top of the pan with oven mitts on and flip everything over. (Make sure the cooling rack is the same size or bigger then the cake otherwise it will break.) 5. Let it cool completely before frosting. The frosting will melt if attempted to soon and slide off the cake. 6. Make sure the cake gets the middle rack of the oven. Bake a cake with the rack two levels up from the bottom. This keeps it from getting too hot on the bottom or the top and cooking evenly. 7. If your cakes get the mound in the middle (rise faster in the middle), lower the oven temperature by 25?F and extend the time by 10 or 15 minutes. Cake pan wraps are available to insulate the edges from over cooking before the middle is done. A slower cooked cake will rise more even. If you are having trouble getting things to bake consistently, buy an oven thermometer to check your oven temperature. Trim the mound off before stacking a layer cake (if there is one). The cake will stack without looking like a leaning tower. 8. Place a pan of water in the oven while baking the cake. Gluten-free flour can use all the moisture it can get. Place an ovenproof pie pan or casserole dish with several inches of water in the oven on the lower rack. (I’ve done this and it does help!) 9. Let the cake mix sit before putting it into the pan. Gluten-free flour will absorb moisture while waiting to go into the oven. It can sit in the mixing bowl or in the pan – 15 minutes of letting the flour absorb can make an even moister cake. 10. Keep track of what works (and what doesn’t)! Make notes in a book and keep it with your recipes. I have learned from experience that consistency pays Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.