What would happen if you put yeast into cake batter and you bake it?
You can check the answer of the people under the question at Quora “yeasted coffee cake king arthur“
What would happen if you put yeast into cake batter and you bake it?
You can check the answer of the people under the question at Quora “yeasted coffee cake king arthur“
There are actually some recipes that specifically ask for yeast in cake batter. If you’re interested, I suggest looking them up. There’s a word for that type of cake, but I can’t think of it now. I saw it on the Great British Baking Show, haha.
You would probably get a more sourdough-y taste, but I don’t think it would be bad, especially if it was lemon or chocolate.
Yeast takes time to convert sugars into CO2 and other products, like alcohol. Bread tends to sit for hours proofing.
Was it your intent to do this?
The way you express your plan, it seems you were just going to mix this and then put it in the oven. You wouldn’t get much effect. Cakes back quickly and get to a high enough temperature to kill the yeast.
If you did proof the batter, I don’t think you would trap much air. Cake flour doesn’t have the gluten needed to form a structure. And cake batter has a lot of fat, its a wet batter, not a moist dough. Without that structure, you aren’t going to get a rising effect.
So you’ll get some bubbles, but no puffing.
If the cake set as quickly as a pancake, you might get some fluff. But pancakes have gluten, which is why they set.
So you could try this experiment, but I don’t think you’ll see a change.
The batter will rise and be significantly more airy and fluffy. Yeasted cakes are actually quite traditional – yeast used to be one of the few reliable ways to get a batter to have any rise and lightness to it. There are a number of recipes you can look up, if you want to try it.
There’s an entire class of cakes which use yeast as the leavening agent, which are known as yeast-leavened cakes. They include Kugelhopf, panettone, savarin, bara brith, Cornish saffron cake, many kinds of coffee cakes, and various others. They typically make a cake with a bigger crumb and a slightly tougher, denser texture than the lighter, airier baking soda or baking powder cakes, which tend to be very good for syrup-soaking. For example, babas au rhum, a classical French small cake, is made by soaking small savarins in rum syrup. So rather than making a mess by stirring yeast into a normal cake mix, I’d try one of these!
The cake will initially rise but if you have not risen the dough to get your first fermentation, when the yeast dies, the cakes will collapse.
Victor Allen’s
As others have mentioned, there are cakes that require yeast. The one that comes to my mind is baba au rhum. Here’s a link if you are interested: Baba au Rhum
Disclaimer: I actually don’t like this cake (heresy, I know to not like any cake), so I’ve never tried making it.
It would depend entirely on the recipe. There are some recipes that call for both yeast and baking soda, but I’ve never tried any of them as I’ve never had the patience (or the warm kitchen) to wait for yeasty things to rise.
The yeast will work. As long as you let it rise first. the thing you make will have the texture similar to that of a yeast donut but not as chewy.