To bake a delightful cake that melts in your mouth, attention to detail is essential. Common baking mistakes, including temperature inconsistencies and ingredient substitutions, can detract from the final product. A secret to ensuring moist, airy cakes is the addition of mayonnaise, which not only imparts moisture but also aids in texture due to its fat and vinegar content. This technique, rooted in historical necessity during the Great Depression, allows bakers to create fluffier cakes, drawing from recipes dating back almost a century.
Bakers have been adding mayonnaise to desserts for almost 100 years. This clever ingredient substitution became popular during the Great Depression and later World War II.
Because mayonnaise contains oil and eggs, it was the perfect way to add moisture to baked goods and enhance their flavor and texture.
The vinegar in mayonnaise will create a chemical reaction with the baking soda in your cake recipe or mix, keeping your cake light and airy.
Collection
[
|
...
]