An original pound cake used only
eggs as the leavening agent in addition to the air that was whipd into the batter.
Not exact matches
When using fruit puree
as an
egg replacement, is it required to add more
leavening agent like» 1/4 tsp of baking powder»... Please, clarify.
If a recipe uses
eggs simply to add moisture (and not
as a
leavening agent, i.e., the recipe calls for baking soda and baking powder in addition to
eggs), you can replace the
eggs with silken soft tofu.
You can make scrambled
eggs, frittatas, omelets, quiche, and use it
as a
leavening and binding
agent in baking!
It's interesting you use
egg whites and yeast
as leavening agents,
as well
as that you incorporate the salt immediately with the yeast.
This powdered
egg replacer works
as a binder and
as a
leavening agent so it works quite well in almost all baking recipes.