Cake -ability Baking Aid

[mahyde]

To me this baking aid makes a big difference in the taste and texture of cakes, banana bread, apple cake, cupcakes, etc.

Wish it wasn't so expensive though. Guess I will make the faux version of this if I can find the recipe.

Anyone else like this product.

[Sheryl5]

I haven't used it, but I did have the faux recipe...

(I don't know if the nutritional info is accurate as I don't have all of these ingredients in my Mastercook program.)

* Exported from MasterCook *

FAUX CAKE-ABILITY

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup egg white powder (like JustWhites)
1 teaspoon xanthan gum
1 tablespoon baking soda
1 Vitamin C tablet - crushed. Or 1 tsp.
Powder*

*I went to the store and bought a bottle of 250 mg. of regular Vitamin C
tablets and crushed them to a fine powder in my coffee mill. Yes, you need
the Vitamin C. It acts as an acid to activate the baking soda which raises
the whole thing!


You can also add this to your other conventional recipes that have a base
of ground nuts. Just use ¼ C. per 1 C. ground nuts. The stuff is great!



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 3776mg Sodium. Exchanges: .


Nutr. Assoc. : 0 0 0 0 0



Sheryl

[Tater Head]

how much of this would you add to a recipe for say 12 muffins?

[SCOTTSDALEJULIE]

Tatar Head, if it is like the real Cake-Ability, you use 1/2 cup Cake-Ability to 2 cups of Almond Flour, or anyother nut flour. The cake-Ability has pasturized egg whites, vegatable gum blend{carob guar, acacia and xanthan) baking soda, and ascorbic acid. So, the recipe sure sounds similar.

[Tater Head]

Thanks Julie that helps

[Tater Head]

1 more ? would you still add the baking powder or soda that's listed in a recipe? or does using this mean to leave it out?

[mahyde]

Thanks Sheryl for the recipe. Taterhead, I made the Lemon Poppy Seed Muffins from the Expert site and the recipe calls for baking powder.

When I let my DH taste the Muffins and the Banana bread, he said right away that these were way better than any other low carb recipe that requires a nut base.

[argo2d]

Originally posted by Sheryl5
I haven't used it, but I did have the faux recipe...

(I don't know if the nutritional info is accurate as I don't have all of these ingredients in my Mastercook program.)

* Exported from MasterCook *

FAUX CAKE-ABILITY

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup egg white powder (like JustWhites)
1 teaspoon xanthan gum
1 tablespoon baking soda
1 Vitamin C tablet - crushed. Or 1 tsp.
Powder*

*I went to the store and bought a bottle of 250 mg. of regular Vitamin C
tablets and crushed them to a fine powder in my coffee mill. Yes, you need
the Vitamin C. It acts as an acid to activate the baking soda which raises
the whole thing!


You can also add this to your other conventional recipes that have a base
of ground nuts. Just use ¼ C. per 1 C. ground nuts. The stuff is great!



- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 3776mg Sodium. Exchanges: .


Nutr. Assoc. : 0 0 0 0 0



Sheryl

can i substitute ascorbic acid for this? i dont have any vitamin c except in my broccoli!

[beeb]

Ditto to the question Tater Head asked. Do we leave out the baking powder/soda if it is in the mix already?

Thanks,
beeb

[Sheryl5]

I look forward to the responses to these questions we may get from the bakers onboard. I've not used this recipe yet, but can see it in my future!

Sheryl

[mahyde]

Okay, I made the faux cake ability and it worked just like the real product.

I added 1T to LindaSue's 3 min chocolate cake. In order to cut calories/fat, I used lowfat sour cream in place of the butter. Also in place of the water, I used the Walden Farms chocolate dip. Puffed up real nice and was very yummy.

Another product I am sold on.

[SCOTTSDALEJULIE]

Actually, according to my directions on the back of the Cake-Ability it does not say to add more baking powder, so, I don't think I would. This stuff is actually an aid to make nut cakes rise and taste more like flour cakes.

[chickiemom]

I have a can of Just Whites and have been wondering what I was going to use them for Now I know. This sounds good

[SCOTTSDALEJULIE]

I just went to the Expert Foods site, that's who makes cak-ability, and they have some good sounding recipes. I agree about the cost of cake-ability, but there was a lc web site that was going out of business and i got it really cheap. Too bad they are already out of business.

[underHiswing]

Thanks, Sheryl for the recipe for the baking aid!

Mary Ann- Thanks to you as well for that great version of the 3 min. choc. cake!

I'm anxious to try this in my baking that I certainly will do more of as the Fall approaches!

Laurie

[beeb]

There is another post on here about this faux product. A poster, Scott123 said that you can sub 1 heaping tsp. of baking powder for the baking soda and vitamin C. Has anyone tried this way of making this, and if so does it work? I am so confused on which recipe to use now!!

Beeb

[becksterinindy]

I am bumping this up to see if Mary Ann or anyone can shed any more light and if Scott will clarify the question about the baking powder...although I can pick up vitamin C with no problem.

My dilema is that I have yet to make anything I like and still have a bit in the freezer from the going out of business sale that Julia mentioned

ANYONE?????????? something good?????

[Tater Head]

how is this different then using Polydextrose to get better texture in cakes and such? I made up a batch of the faux CAKE-ABILITY and if I remember correctly, I didn't care for the taste and didn't notice any difference in my finished product.....it's been a while though.

[SCOTTSDALEJULIE]

TatarHead, I was thinking the same thing. But, the ingredients in the real cakeability are egg whites, vegtable gum blend, carob, guar, acacia, xanthum, baking soda, and ascorbic acid. It would be interesting to do a side by side test and see which one turned out better, Guess I'm gonna have to tyr that one of these days.

[becksterinindy]

OH I WON"T buy it again but the fact that I have the stuff keeps nawing at me so I thought maybe someone had a super recipe!!!

Thanks anyway!!!

[scott123]

Originally posted by becksterinindy
I am bumping this up to see if Mary Ann or anyone can shed any more light and if Scott will clarify the question about the baking powder...although I can pick up vitamin C with no problem.

Sorry for the delay in replying, this thread got past me

Baking soda + vitamin C = base + acid = leavening
Baking powder = base + acid (together) = leavening

I haven't tried it, but I know from a perspective of chemistry that baking powder will sub fine for the baking soda and vitamin C.

As far as the merits of xanthan gum (faux cake-ability) in cake... I haven't played around with cake all that much, so I can't say for certain. Although I've read a lot of positive feedback on it, I just can't see it making that huge of a difference. At least no where near the textural impact of something like polydextrose. I may be wrong, though. It's possible it plays a stabilizing/emulsifying role.

As far as the cake-ability is concerned, just like thickenthin not starch, it utilizes a variey of gums that have a synergy with each other, providing superior results than if one (xanthan or guar) were used on their own. If xanthan is a useful ingredient in cake, then cake-ability is even better. My biggest problem with cake-ability/thickenthin is, as many people have mentioned, the price. I know many people swear that they are worth it. The markup from the raw ingredients is a little high for me, though. I'd rather track down hard to find stuff like acacia gum and carob bean gum and make it myself.

[mahyde]

Just now read this thread too. I pretty much quit baking from scratch now, lol. If we want something sweet, I grab a bar or make the Atkins Brownies.