Thursday, May 16, 2013

Crazy Cakes

There are certain recipes, even if the end products are really good, I will not attempt a second time. Even if the first time was near-perfect. Even if the challenges weren't too challenging for me. Even if I get to play with my candy thermometer for the separate preparation of a fancy buttercream filling.

The reason is simple.

Oh, but I need to bore you with some background stories first. *Ahem* These little things that look like cupcakes are called Osaka Cakes. Think chiffon cakes in cute individual liners, the middle of each filled with whipped cream of sorts (I used Swiss meringue buttercream instead). They're super fine, soft and fluffy... one can easily gobble down three or four in a breath and then ask for more.

My mother was introduced to these cakes by one of her friends who made them for sale. Out of curiosity, she ordered half a dozen and sure, they tasted heavenly. Thinking they're too pricey to buy all the time, and that I am not a total idiot in the kitchen, she asked the seller to share the recipe. Turns out, her friend used a pre-mix easily available from any bakery supply stores, with on-pack directions for preparation.

She went out within the week and bought a pack.

Now, the main story begins.

It wasn't that the directions given were insufficient... well, they were insufficient, like all pre-mix directions are, but with the amount of cooking / baking we do at home, that wasn't even remotely an issue. My issue? This - do you, Reader, have any idea how many eggs it takes to get 370g of yolk? We buy regular-sized eggs and the yolk averages between 18 to 19 grams. Do the math.

Fine, I'll do the math for you - about 20 eggs. Twenty!

The yield was about 50 little cakes. That's almost half an egg for each. Plus a lot of leftover egg whites (the reason for the meringue buttercream instead of whipped cream) because the required 450g of whites can be obtained from just slightly more than half the amount of eggs cracked.

I don't generally object to consuming eggs, but I do object to consuming so much of it, especially for dessert. It is frivolous. Totally unnecessary.

See these not-so-pretty-but-still-adorable little buns baking in the oven?

Just 2 eggs for the entire batch. Plus I got half an hour of intense arms workout kneading the dough.

Yea, so, crazy cakes... no more.

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