Bird, I'm sure you are right. Different situations for different cake types/mixes. Different types of cake were involved but the recipe in all of those with problems called for yolks and didn't get them.
I'd like to not be limited to only those cakes that do not call for yolks but still not have to add the yokes. I wouldn't mind a minor difference in texture or whatever if a suitable mod could be found for the recipe. I guess I'll have to try gelatin and see what happens. It couldn't be that bad, could it?
I do recall an early experiment when I tried to make a low cal desert involving celulose. It was a miserable flop and steered me away from food science for a time. Imaging a nicely flavored and artificially sweetened paper machet goop.
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