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Can a baker give me some insight into my cake experience just now?

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Can a baker give me some insight into my cake experience just now?

Clarissa | May 20, 2012 12:08 PM

I'm baking a chocolate cake I've made many times. It's oil and cocoa based. This time, because one of the people who'll be eating it has sugar issues (borderline diabetic but does eat sugar sometimes), I substituted agave for half the sugar. I'd put the wet ingredients in a bowl and got interrupted. When I went back later to mix it, there were some yellow lumps. Yolk colored, but pretty rubbery. It's as if there was some chemical reaction that made these little rubbery bits. I put it through a strainer before folding it into the dry ingredients, but can't figure out what happened. I also want to make sure it's nothing wrong that would make it bad to eat, but could find nothing online about this.

Any idea why this happened? And, if so, is it okay to serve? The eggs, by the way, were quite fresh, so it's not that. The wet ingredients sat out for less than an hour and it's not terribly hot in my kitchen.

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