Fat free Christmas cake!


Joined
Oct 31, 2022
Messages
1
Reaction score
0
Hi I'm new to site. I decided to make my own Christmas cakes this year and used an old stork recipe. It my enthusiasm I completely forgot to add the stork! So now I have two 100% fat free Christmas cakes!
Will they still be edible at Christmas or should I just start again?
 
Ad

Advertisements

Joined
Jun 23, 2017
Messages
3,904
Reaction score
1,987
Hi I'm new to site. I decided to make my own Christmas cakes this year and used an old stork recipe. It my enthusiasm I completely forgot to add the stork! So now I have two 100% fat free Christmas cakes!
Will they still be edible at Christmas or should I just start again?
The main function of fat is to tenderize. The second function is to add moisture. The third function is mouthfeel. The fourth is to add flavor.

Without fat the cake crumb will be coarse; dry, lack flavor, and be crumbly.

Just an aside, margarine or shortening rather than butter is often used in a cake that is to be held for a long time because margarine/shortening do not go rancid like butter; so have a longer shelf life.
 

Ask a Question

Want to reply to this thread or ask your own question?

You'll need to choose a username for the site, which only take a couple of moments. After that, you can post your question and our members will help you out.

Ask a Question

Top