I have found that when I add egg white to make pudding cakes or mug cakes, etc.. that my end products turns out like a sweet eggy omelet thing. With all the protein helping to bind everything together, are the eggs really necessary? Has anyone tried making cakes, pancakes, etc... without the addition of egg whites? What were your results texture-wise?
I have found that when I add egg white to make pudding cakes or mug cakes, etc.. that my end products turns out like a sweet eggy omelet thing. With all the protein helping to bind everything together, are the eggs really necessary? Has anyone tried making cakes, pancakes, etc... without the addition of egg whites? What were your results texture-wise?
Thanks so much!!
I add the egg whites to the mug cake and it comes out like a cake consistency, not eggy. are you putting in the baking powder?
OK tried it with no egg white.. fail... it didnt rise as well, it didnt stick together well and the consistency was weird. it was very wet, not like cake. I will admit that I did eat it all as the taste was good. But I will be using the egg white in the future
Yes, I used an egg white in my mug cake and I got a deflated sponge too....Maybe less cooking time?
I dont even know all I know is I have 2 deflated yellow looking things and that will be my snack lol. They are lemon. Im still messing around with it to see.
Could some one please give me an idea of how much water they are using for this to make it come out right.
Thanks. I'm new here, but have been lrking for a couple weeks. In week 4 of IP & have lost 11 lbs. My husband is doing it also & he has lost 21 lbs. Just need some variety.
Last edited by jdsbarb; 04-27-2012 at 01:24 PM.
Reason: spelling