Cake gel, also known as cake emulsifier or cake improver, is a commercial baking ingredient that helps improve the quality and texture of cakes. It is commonly used in professional baking and can be useful for home bakers as well. Cake gel works by enhancing the emulsification process, which leads to better incorporation of ingredients and a smoother batter. It also helps to increase the shelf life and softness of the cake.
Here's how to use cake gel in baking cakes:
Ingredients:
- Cake recipe ingredients (flour, sugar, eggs, butter/oil, baking powder/soda, flavorings, etc.)
- Cake gel (follow the manufacturer's instructions for the appropriate amount)
Instructions:
Select a Cake Recipe: Start by choosing a cake recipe that you want to bake. Cake gel can be used in a wide variety of cake recipes, including butter cakes, sponge cakes, and chiffon cakes.
Measure Cake Gel: Check the packaging of the cake gel for the recommended usage amount. The exact quantity may vary depending on the brand and type of cake gel you have.
Combine Ingredients: Follow your cake recipe as usual, mixing the dry ingredients (flour, sugar, baking powder/soda, etc.) in one bowl and the wet ingredients (eggs, butter/oil, milk, flavorings, etc.) in another.
Add Cake Gel: Once you have combined the wet ingredients, add the cake gel to the mixture. Mix it well until it is fully incorporated.
Combine Dry and Wet Mixtures: Gradually add the dry mixture to the wet mixture while stirring continuously. Make sure to mix until you get a smooth and consistent batter.
Bake: Preheat your oven to the recommended temperature in the recipe. Pour the batter into a greased and floured cake pan or lined cupcake/muffin tin.
Bake as Directed: Follow the baking time and temperature mentioned in your cake recipe. Remember that adding cake gel should not significantly alter the baking time, but it's always good to keep an eye on the cake while it bakes.
Test for Doneness: To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with just a few crumbs clinging to it, the cake is ready.
Cool and Enjoy: Once the cake is baked, remove it from the oven, let it cool in the pan for a few minutes, and then transfer it to a wire rack to cool completely. Decorate as desired and enjoy your cake!
Note: Cake gel is generally used in small quantities, and more is not always better. Always follow the manufacturer's recommendations and use it in the right proportions as adding too much cake gel can adversely affect the texture and taste of the cake.
If you're unsure about using cake gel or want to experiment with it, consider starting with a small batch before applying it to larger cake recipes.