I was thinking the pudding cakes and the waffles are basically the same recipe EXCEPT for the addition of baking powder. I wondered what would happen if I added baking powder to my next batch of pudding "cakes", and tried it this morning. WHAT a DIFFERENCE!
I made 3 pans (convection oven allows me to bake on all 3 oven racks). As I was taking out the 1st pan, my phone rang. It was about 5 mins before I returned to remove the other 2 pans. I set them to cool beside the 1st pan, and went to start some laundry.
When I returned to remove the cakes, I was greeted w/ an amazing sight: the 1st pan had only slightly deflated, but the 2nd and 3rd pans had NO deflation!! There they sat in all their domed gorgeousness!
So, my theory is this: add 1/8 tsp baking powder to the basic recipe and after cooking 15 mins, turn off oven and let pans sit in oven for 5 mins longer. I wonder if anyone else can duplicate my results??
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My exact recipe: (I have quadrupled the recipe with exact results)
Ingredients: Oven 350 degrees
1 egg white or 1/4 cup liquid egg white product
2 oz (=1/4 cup) water
1 tsp vanilla
1/8 tsp baking powder
A pinch sea salt
1/4 tsp cinnamon
1 IP pudding packet (I used dark chocolate)
Pam original spray
Directions:
Preheat oven. Pam spray 9 standard cupcake sections. (I double the recipe and use a 12 muffin pan + a 6 muffin pan, or quad and use 3 - 12 muffin pans).
In a medium bowl, whisk together all ingredients except packet til egg white slightly foams. Add packet gradually while whisking until smooth. The result should look like slightly thin brownie batter.
Using a tablespoon measuring spoon and your smallest rubber spatula (this method insures you will get 9 equal portions, important for even baking), scoop batter with measuring spoon and level off flat w/ spatula. Scrape spatula on side of batter bowl. Using spatula, scrape batter from spoon into a muffin cup. Repeat. I promise if you use this method, your portions will be exactly even at nine and every last drop of batter is used.
You'll have to use spatula to get the last portion scraped out of the bowl, but you'll have it perfect.
Bake at 350 degrees for 15 mins. I used a convection oven and baked 3 pans at once. When done, turn off oven, take a peek, close door and let sit in warm oven for 5 more minutes.
(In the pictures below, I sprinkled w/ milk powder stripped crispy cereal toasted in a skillet pieces. They were a disaster, and were a hard crunch on top of these cakes. I won't do it again, so I'm not going to bother relating how I did it.
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Pudding "cake" experiment = NO deflation!
