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Re: Relish!/deviled eggs/baking

Riki Darling wrote:

> Baking fatfree: I saw this on a cooking show.  The baker said adding malt
> would help retain moister and lightness in a low-fat cake. She said you
> couldn't taste the malt.  Unfortunately I don't know how much she used.  But
> she added it along with the baking powder so I would try a tablespoon maybe?
> Would some cake baker out there experiment with this and report to us?  No I
> don't bake cakes so my interest is purely intellectual.  Inquiring minds want
> to know. (Well yes I do bake cornbread - only - but this is getting even
> further afield for the experiments!)

I don't bake very often any more, but I am an experienced baker--both fatfree and
(formerly) high-fat versions.  I don't think you would ever put a tablespoon of
salt in a cake recipe.  You would use one-half teaspoon or a teaspoon at most.

Jane Colman