Riki Darling wrote:
> Baking fatfree: I saw this on a cooking show. The baker said adding malt
> would help retain moister and lightness in a low-fat cake. She said you
> couldn't taste the malt. Unfortunately I don't know how much she used. But
> she added it along with the baking powder so I would try a tablespoon maybe?
> Would some cake baker out there experiment with this and report to us? No I
> don't bake cakes so my interest is purely intellectual. Inquiring minds want
> to know. (Well yes I do bake cornbread - only - but this is getting even
> further afield for the experiments!)
I don't bake very often any more, but I am an experienced baker--both fatfree and
(formerly) high-fat versions. I don't think you would ever put a tablespoon of
salt in a cake recipe. You would use one-half teaspoon or a teaspoon at most.
Jane Colman