I recently became obsessed with a Spanish recipe consisting of a yolk cake dampened with syrup. All the recipes I found include starch for the cake but there are a couple of video recipes claiming that a yolk-only cake is possible.
This is the sixth time I have tried it and the result is always a deflated and dense souffle not even near to the images of the result on the video that show a perfect sponged cake. I knew that foams like meringue are highly unstable for baking when there is fat in the mixture so my results seem to follow the theory. So, is the video lying and there are undisclosed ingredients or is it possible?
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