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February 15, 2011


I know this is not a worry with young kids but it is for adults: Six eggs = a bigger than normal load of cholesterol. I have been experimenting with substituting egg-beater type products in all sorts of dishes. I have not, for the most part, noticed any significant change in texture or taste. In a cake like this the orange zest would keep it zippy, but I wonder if it would still have the desired loft. Any ideas?


Hi, Susan. I have not tried baking with egg beaters, but here are my thoughts. In baking, I think of the whites as helping the cake rise and the yolks as adding fat for flavor and moisture. I don't know whether egg beaters would whip up like whites would, but maybe you could still use whites and whip them for their fluffiness but substitute egg beaters for some of the yolks? Alternatively, you could add applesauce to substitute for some of the yolks to help the cake retain its moisture. If you try one of these approaches, please let us know how it turns out!

I love Oscar's look of concentration, with the tongue out.

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