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I've been looking at Chinese sponge paper cupcake recipes, and most of them have cake emulsifiers in them, does anyone know a really good substitue? Should I use the whipped egg white method in replace of it, and will it come out much different than using the cake emulsifier?

asked by happycao about 6 years ago
3 answers 2775 views
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hardlikearmour is a trusted home cook.

added about 6 years ago

What about the King Arthur Flour Cake Enhancer? http://www.kingarthurflour...

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added about 6 years ago

Try this:



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added about 6 years ago

I recently put a recipe in an answer which might be something like what you're doing -- look on this page for Steamed Egg Cake, taken from The Joyce Chen Cookbook: