🔕 🔔

My Basket ()

All questions

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 over 6 years ago
3 answers 2961 views
3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake

hardlikearmour is a trusted home cook.

added over 6 years ago

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

Fff96a46 7810 4f5c a452 83604ac1e363  dsc03010
added over 6 years ago

Try this:



C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 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:


Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.