or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Out of oil and eggs? when baking a cake. GREAT SUBSTITUTE!
New Posts  All Forums:Forum Nav:

Out of oil and eggs? when baking a cake. GREAT SUBSTITUTE!

post #1 of 11
Thread Starter 

When baking a cake, if you are out of oil and/or eggs, try substituting mayonnaise in place of both.  (Think about it, mayo is just oil and eggs.)  For instance, if making a cake, use 1-1/2 to 2 Tbsp of mayo in place of the oil and eggs....it makes such a MOIST and delicious cake!

I love to cook. I love to eat. I really love to eat what I cook myself.And I also love working for Teake van der Meer in the Netherlands.
Reply
I love to cook. I love to eat. I really love to eat what I cook myself.And I also love working for Teake van der Meer in the Netherlands.
Reply

Gear mentioned in this thread:

post #2 of 11

I think it depends on the type of cake.  I don't think it would work with angel food cake for instance.

post #3 of 11

My problem is I'm more likely to run out of mayo than I am eggs or oil.

post #4 of 11
Thread Starter 

Then make some more mayo with your eggs and oil.

 

Yes Kuan I think you are right.
It's not for every kind of cake. :)

I love to cook. I love to eat. I really love to eat what I cook myself.And I also love working for Teake van der Meer in the Netherlands.
Reply
I love to cook. I love to eat. I really love to eat what I cook myself.And I also love working for Teake van der Meer in the Netherlands.
Reply
post #5 of 11

How much mayo would I use when replacing half a cup of oil?

post #6 of 11

Welcome to Cheftalk Heather,

 

Depending what type of cake . Regular cake you can use 1/2 cup of mayo.

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
Reply
post #7 of 11

This may make a moist cake, but the reason eggs are used in baking is the protein that the whites supply.  Mayonnaise is made from yolks and oil (likely store bought mayo has no eggs-pasteurized or other).  Further when the whites are creamed with sugar and butter/oil it acts with baking powder to give the cake lift and lightness. 

post #8 of 11

Definitely won't work with Angel Food cake.  Fat is the enemy of angel food cake.  Only thing making that beautiful sponge rise is the air you whip into the whites and we all know that fat and meringue don't play well together!  

post #9 of 11

Reminds me of the old "mayonaise chocolate cake" that made the rounds when I was much younger.    My mother used to buy only Miracle Whip, because it is what my father liked, and she made it with that.   It tasted kind of funny, but when it comes to sweets, I have a wide band of "acceptable".

 

BTW, angel food cake doesn't call for oil, does it?  

post #10 of 11

As for me,  if I do not have everything,  i won't bake it at all.  I do not like substitutes..  I don't do diet stuff either.. the real thing or nothing  JMHO.


Edited by Prettycake - 1/6/12 at 9:34am
post #11 of 11

Lekvar will work as will most fruit purees. This is how they do diet cakes

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking

Gear mentioned in this thread:

ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pastries & Baking › Out of oil and eggs? when baking a cake. GREAT SUBSTITUTE!