Referrals to appropriate food safety site(s) would be greatly appreciated. Thank you!
2007-11-05 04:54:50 · 3 answers · asked by Isabella 5 in Food & Drink ➔ Cooking & Recipes
Even in the fridge it will rise and your cake will not be as good as it should. You are going to have a flat cake!
nfd♥
2007-11-05 04:58:27 · answer #1 · answered by fishineasy™ 7 · 2⤊ 1⤋
Raw egg in your batter is not really a big deal, as long as the temperature of your fridge stays cold. What's a big deal is why you would want to keep cake batter refrigerated? All bakers will tell you that if you plan on baking your cake at a later time, that you should always separate the wet and dry ingredients and then combine when you're ready to bake the cake. It's always best to mix your ingredients right before baking.
If you combine all the ingredients together and let sit in the refrigerator, even overnight, your end result will not be the same as you expect. Most bakers highly recommend NOT letting your cake batter sit, whether it be overnight or a couple days in the fridge, and that's because the ingredients cause a chemical reaction (baking powder and baking soda) to the batter. It would be a complete waste of a good cake if you do so.
2007-11-05 05:16:44 · answer #2 · answered by foxsuite 3 · 4⤊ 0⤋
Can You Refrigerate Cake Batter
2016-11-06 08:04:45 · answer #3 · answered by ? 4 · 0⤊ 0⤋
All three answers you already have are good. The baking powder or baking soda or both will go flat in the fridge. And, if you re-add them to the mixture to re-boost the leavening, you'll find you have the nasty metallic taste of too much leavening in the cake after it's baked. So, keeping the wet and dry ingredients separated until ready to use is definitely a good idea if you are unable to make the cake right away.
2007-11-05 05:38:23 · answer #4 · answered by Rli R 7 · 1⤊ 0⤋
I would say probably no more than 2 days. With raw eggs, it wouldn't last very long. May I ask why did you mix those two things together anyway? What are you making?
2016-03-17 03:32:31 · answer #5 · answered by Anonymous · 0⤊ 0⤋
egg in the mix is not a big deal to refrigerate...u must be careful of the rising agent..if you are using baking soda it is fine to refrigerate as it begins to react only with the increase in temperature where as if the rising agent is baking powder it would begin reacting as soon it comes in contact with liquid substance so it wont give good results if refrigerated...
2014-02-12 16:59:47 · answer #6 · answered by Anonymous · 0⤊ 0⤋
the problem with storing uncooked cake batter isn't necessarily the egg. The real problem is you will lose the leavening power (from the baking soda, baking powder), and any cake you make from it will not rise.
2007-11-05 05:01:47 · answer #7 · answered by wellaem 6 · 2⤊ 0⤋