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-   -   Pudding "cake" experiment = NO deflation! (https://www.3fatchicks.com/forum/ideal-protein-diet/247356-pudding-cake-experiment-%3D-no-deflation.html)

flvamp 11-19-2011 01:42 PM
Pudding "cake" experiment = NO deflation!
 
2 Attachment(s)
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! :chef:

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! :cloud9:

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??
---------------
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. :cry:)

mompattie 11-19-2011 01:44 PM
One recipe is 9 cakes for one pudding package? I'm going to try this today! Thanks for posting!!!

flvamp 11-19-2011 01:47 PM
1 hour later, and the cakes are still loverly rounded puffed little cuties! :D

molliegirl 11-19-2011 02:35 PM
Quote:
Originally Posted by flvamp (Post 4113566)
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! :chef:

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! :cloud9:

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??
---------------
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 soda
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. :cry:)
Don't want to sound stupid but am assuming since you use just one packet, all 9 equals just one protein portion??? I am definitely going to try these!

FinnSteven 11-19-2011 02:51 PM
Cant wait to try this. I love the taste of pudding muffins, but dont love the deflation. If I can repeat your miracle, I will be a happy boy!

flvamp 11-19-2011 03:40 PM
Quote:
Originally Posted by molliegirl (Post 4113598)
Don't want to sound stupid but am assuming since you use just one packet, all 9 equals just one protein portion??? I am definitely going to try these!
Yes ma'am - all nine equal 1 protein portion *OR* you can snack on them all day long as you like to get your 3rd packet per day in easily. :hun:

Quote:
Originally Posted by FinnSteven
Cant wait to try this. I love the taste of pudding muffins, but dont love the deflation. If I can repeat your miracle, I will be a happy boy!
I do hope it duplicatable. I tried to make sure I mentioned every little detail. I don't know what the heck it is, but they are just grand not all squishy deflated. :D

patns 11-19-2011 07:02 PM
Thank you so much for sharing this. Your post yesterday on the waffles was so helpful too.
I was glad to see both posts, the packets are expensive when things don't come out how you think they will.

pat

patns 11-19-2011 08:56 PM
Did you mean baking powder where you said "soda" in the recipe?

molliegirl 11-19-2011 10:05 PM
[QUOTE=flvamp;4113644]Yes ma'am - all nine equal 1 protein portion *OR* you can snack on them all day long as you like to get your 3rd packet per day in easily. :hun:


I do hope it duplicatable. I tried to make sure I mentioned every little detail. I don't know what the heck it is, but they are just grand not all squishy deflated.

Ok, followed the recipe to a T. They came out perfect, but after 30 seconds they totally deflated! Oh well, I will try again. Any ideas what I could have done wrong? I did turn off oven at 15 min. and left them in for 5. They looked amazing when I took them out. Maybe I should leave them cool in the warm oven a little longer? They do taste wonderful howver......

Paint Lady 11-19-2011 10:54 PM
Mine also deflated. I even opened the door to mimic taking one of the pans out. Shut it, set the timer for 5 minutes and then took them out. Totally deflated. I think they may have even shrunk faster than the first time I made them. Maybe it's the type of oven you have....?

frazzledmom04 11-19-2011 10:59 PM
Mine 2. Oh well. I tried. I'll have them tomorrow for snack and maybe give it a go another time. Thanks for the recipe though. :)

patns 11-20-2011 12:00 AM
Mine didn't deflate. But next time I'd put some splenda in.
I left them in the turned off oven for more than 5 minutes though.

FinnSteven 11-20-2011 09:53 AM
Mine looked better than usual, but then deflated. :(

flvamp 11-21-2011 09:20 AM
CRAP!!! :cry: Oh well ... I did bake them in a convection oven. I can't see how that would make a difference??

And yes, I meant "powder" instead of soda. :o

flvamp 11-21-2011 09:23 AM
Quote:
Originally Posted by patns (Post 4114000)
Mine didn't deflate. But next time I'd put some splenda in.
I left them in the turned off oven for more than 5 minutes though.
More than 5 minutes? Could that be the key? Maybe the gentle heat "cooks" the inflation so it stays built?

We need a science guy!! :D

Thighs Be Gone 11-21-2011 09:24 AM
Ladies, I absolutely adore muffin type things. I am not doing IP diet but wonder if I could use the sugar free mix w posted recipe. Has anyone ever tried?

flvamp 11-21-2011 09:27 AM
Funny you should mention that -- prior to IP I used Spiru-tein powder to make meal shakes. The cappuccino flavor actually directs you to enjoy it as a hot drink, so I was considering trying mo make these "muffins" from Spiru-tein powder. They have all kinds of flavors, even one sweetened for low carb.

molliegirl 11-21-2011 08:56 PM
Quote:
Originally Posted by flvamp (Post 4113566)
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! :chef:

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! :cloud9:

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??
---------------
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 oven 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. :cry:)
Ok, so this was my 3rd attempt at making these "mini" muffins. I turned off the oven at 15 min. and they are still in the oven 50 min. later and they look PERFECT. I am afraid to open the oven door for fear that they will deflate ha ha. I may leave them in there until the oven is completely cool. One other small change I made was I used 1/4 tsp of baking powder instead of 1/8 and I added a small amount of Stevia. We'll see what happens, keeping my fingers crossed. I love these!

molliegirl 11-21-2011 09:52 PM
Quote:
Originally Posted by molliegirl (Post 4115951)
Ok, so this was my 3rd attempt at making these "mini" muffins. I turned off the oven at 15 min. and they are still in the oven 50 min. later and they look PERFECT. I am afraid to open the oven door for fear that they will deflate ha ha. I may leave them in there until the oven is completely cool. One other small change I made was I used 1/4 tsp of baking powder instead of 1/8 and I added a small amount of Stevia. We'll see what happens, keeping my fingers crossed. I love these!
Three's a charm! Left them in for almost an hr and they still look perfect! Maybe the extra baking soda?

Maile 11-23-2011 10:13 AM
I added 1/4 tsp baking powder to the pudding cake recipe. They puffed up very nicely and stayed that way. It did take longer to bake. The cakes are lighter and taste more cake light. I was using IP lemon pudding with lemon extract.

xchik2012 11-23-2011 01:37 PM
I will be giving this a try! To all of those who already attempted the recipe, thanks for the tips!!!

Joliebug82 06-11-2012 01:07 PM
I think I did something wrong. My batter was thick, like cookie dough. ??? They're in the oven now, so we'll see.

darcrista 06-11-2012 03:57 PM
mine are in the oven now! although my 9th one might be a crispy cookie.. I must not be as good of a scraper.

darcrista 06-11-2012 04:43 PM
Quote:
Originally Posted by Joliebug82 (Post 4367346)
I think I did something wrong. My batter was thick, like cookie dough. ??? They're in the oven now, so we'll see.
Jokiebug, did you use egg whites from an egg or carton? I imagine that 1 egg white from an egg would not make 1/4 of a cup.. not sure though.

How'd they turn out? Mine were great. Won't have any problem eating all 9!

darcrista 06-11-2012 04:44 PM
Quote:
Originally Posted by darcrista (Post 4367633)
Jokiebug, did you use egg whites from an egg or carton? I imagine that 1 egg white from an egg would not make 1/4 of a cup.. not sure though.

How'd they turn out? Mine were great. Won't have any problem eating all 9!
oops that was supposed to be Joliebug not joKebug. lol

rainbowsmiles 06-11-2012 05:10 PM
Quote:
Originally Posted by darcrista (Post 4367633)
Jokiebug, did you use egg whites from an egg or carton? I imagine that 1 egg white from an egg would not make 1/4 of a cup.. not sure though.

How'd they turn out? Mine were great. Won't have any problem eating all 9!
do you know of any alternative product that i can use in place of the IP pudding packs...i would so love to make something like these!!

audgirl78 06-11-2012 05:30 PM
WOW! Sounds amazing, even the girls at work not on the plan want me to make these tonight and bring them in.

Thanks for sharing and I will let you know how they turn out.

darcrista 06-11-2012 05:50 PM
Quote:
Originally Posted by rainbowsmiles (Post 4367669)
do you know of any alternative product that i can use in place of the IP pudding packs...i would so love to make something like these!!
Sorry rainbowsmiles, I actually don't know anything about the alternative products. :-/

cupcakecathy 06-11-2012 06:00 PM
I am so going to try this tomorrow, going to Laconia bike week Wed-Sun camping and need stuff to bring all cooked and ready to eat.

Beck81 06-11-2012 06:09 PM
Quote:
Originally Posted by rainbowsmiles (Post 4367669)
do you know of any alternative product that i can use in place of the IP pudding packs...i would so love to make something like these!!
I used a Healthwise New York Cheesecake pudding and they turned out great.

rainbowsmiles 06-11-2012 07:27 PM
Quote:
Originally Posted by Beck81 (Post 4367742)
I used a Healthwise New York Cheesecake pudding and they turned out great.
thank you so much!!!!!!!!! :)

chicagoboiler 06-11-2012 09:45 PM
Quote:
Originally Posted by Joliebug82 (Post 4367346)
I think I did something wrong. My batter was thick, like cookie dough. ??? They're in the oven now, so we'll see.
MY batter was the exact same way, I am also not sure how people got 9 muffins unless they were the minis.

IPdivajen 06-11-2012 10:00 PM
The deflation MIGHT have something to do with how old your baking powder is, too. I have a sneaking suspicion that the longer it sits in your cupboard the less potent it is. But I also have no facts to back that up - just a hunch. :)

LosingLawyer 06-16-2012 12:45 AM
Can't wait to try this over the weekend! Thanks everyone for the tips!

IPdivajen 06-16-2012 11:53 AM
Just tried this - they're in the oven now. I used lemon pudding and added a wee bit of poppy seeds (checked nutritional info first and I'm good!) to get a lemon poppy seed muffin cake type thing.

I didn't end up portioning them into nine but did four instead - will see how they turn out!

Determinedat47 06-16-2012 11:37 PM
I don't add any baking powder- I make one big cake in a ramikin and it always deflates and I love it- it is like a chewy brownie

IPdivajen 06-17-2012 08:59 AM
So mine deflated and weren't fully cooked (oops!) but they still tasted okay! They didn't fully collapse so that was good. :)


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