Baking quick questions

LondonDreamer

There's probably one in the recipe index, but that always takes me too long to go through.

So I went to grab you the link for the banana cake I last made as my family loved it and funnily enough - it has a cream cheese frosting! I didn't ice it at all last time, so hadn't noticed. If you don't have buttermilk, you can replace it with regular milk and a bit of lemon juice. Mix and let sit for a few minutes, then continue with the recipe.

Banana cake with cream cheese frosting

ETA: Mine turned out darker than the pictures as I was using truly black bananas instead of the slightly over-ripe ones that are pictured on the blog. But it was still gone in a day.

Rince

Hi, i've recently bought a KitchenAid mixer and have noticed that my sponge cakes are not as light as when I use my hand held mixer. I did a test this morning using the same recipe I always have, I made a 2 egg sponge with the KitchenAid and the same with the hand held mixer. After i'd creamed the butter and caster sugar I checked the consistancy of both. the one done with the KitchenAid was alot sloppier than the hand held one. I've done a taste test and the kitchenAid sponge doesn't seem as light. Do I need to adjust my beating times ? Any advice would be greatly appreciated. Thanks.

Burp_2

My brownie recipe requires vegetable oil and all I have in is Crisp Dry (rapeseed oil) is this suitable?

Or could I just melt down some Stork marg and use that instead?

Burp x

Mrs_Arcanum

Your oil will be fine

Burp_2

:beer: cheers

fingers crossed they won't taste of chips :rotfl:

Burp x

yumyums

If you buy a bottle of "Vegetable Oil" rather than sunflower oil in the supermarket check the ingredients and you will find that it is rapeseed oil (at least in my experience it is...)

fiscalfreckles

I've got some egg yolks left over from a recipe that just needed whites.

I need to do some baking, do you think a cake or buns would work with just yolks?

I have looked up what else I could do with them, so have a few other ideas, but as I was going to bake anyway wondered if I could use tham up that way...?

sarahs999

Found this on a quick google but no idea if it would work? Or even if you have that many egg yolks!

Sunny Sponge Cake

12 egg yolks (1 cup)
1 1/2 cups sugar
2 cups cake flour
2 tsp baking powder
1 tbsp orange or lemon rind, optional
1/2 tsp salt
3/4 cup warm water
1/2 tsp lemon juice or extract
1/2 tsp vanilla

Beat the egg yolks until thick, gradually add the sugar; alternately beat in the water and flavourings with the sifted flour, baking powder and salt. Pour into an ungreased tube pan and bake it 325 for almost an hour. invert on a funnel till cold, then ice with a fluffy or soft icing. Also good with maple icing.

fiscalfreckles

Thanks, but I had 3, not 12...(that sounds very nice though.)

Decided to try some current buns, used my usual recipe with the three egg yolks & one "whole" egg. They seem to have turned out OK, but the test will be when my family try them tonight!

Penelope_Penguin

Burp wrote: »

My brownie recipe requires vegetable oil and all I have in is Crisp Dry (rapeseed oil) is this suitable?

Or could I just melt down some Stork marg and use that instead?

Burp x

I'd melt down some butter

fiscalfreckles wrote: »

Thanks, but I had 3, not 12...(that sounds very nice though.)

Decided to try some current buns, used my usual recipe with the three egg yolks & one "whole" egg. They seem to have turned out OK, but the test will be when my family try them tonight!

I quite often do this

How did you both get on?

I'll add both questions to the baking QQ thread to keep ideas together.