I rarely bake because I'm not good at it. Although I can follow recipe and am of average intelligence, most of my baked goods come out really bad. I don't know why.
This morning I ventured into baking again because I saw this recipe for Dutch Egg Cakes and it looked so easy. How could I go wrong? Plus, I really wanted to eat Dutch Egg Cakes.
The recipe only calls for flour, baking powder, eggs and a pinch of salt. I was really happy no butter was needed because it makes everything so icky. The only issue for me was I planned to use whole wheat flour instead of regular flour. I wondered how that would affect the result?
The recipe is easy. I thought the most difficult part is beating the eggs with the sugar to get a foam. I got hubs to do the beating for me. I considered using a machine to do it but I couldn't remember where I put the mixer. Anyway, hubs put a lot of effort into the beating but it didn't look foamy.
After mixing the flour with the egg mixture, I let it sit for a while covered with a towel. I don't know why I have to do this. I followed the recipe and instructions found on this blog post here. After I took the towel away, I noticed the mixture was a bit thick, not at all swirly.
They were pretty good!
I ate two and my girl ate one. My girl didn't like it because she said the texture of the cake was similar to bread and she hates bread.
1. Use a mixer to beat the eggs and sugar.
2. Use large eggs. I thought the texture was a bit dry.
The recipe used all purpose flour and I followed the exact amount. I do wonder if this is correct. Is it a 1:1 substitution? The recipe also used vanilla sugar. I don't know what that is or where to buy it. I found another recipe on this blog post here which does not use vanilla sugar but uses lemon zest. Maybe I will try that next time.
Whole wheat flour does taste different from regular white flour but I don't mind it. After a year of eating alternative food, my taste buds have changed.