Hi, I am by no means a skilled cook, nor do I really ever plan to be one. However, my partner is a huge fan of cakes, she loves them, she will try to pick bits off any cake near her. The only problem, is that she is allergic to cakes and cake mix (her throat will begin to swell after swallowing the cake). The part we find confusing, is that she is perfectly fine with all the ingredients of cake. Just when theyre mixed together, she'll have the reaction. I am now trying to substitute certain ingredients to narrow down just what is causing the reaction (so that I can always make her cakes for special occasions and such, and so she'll stop nicking other cakes despite knowing the reactions), but so far I have only used some powdered substitute for eggs, with no success (I let her try tiny amounts of the cake, while keeping a drink nearby, and a doctor on the line). As I said, I'm not a skilled cook, so I dont know if there is some special reaction going on in that cake mix that alters the base ingredients, but this is where I want to ask for some help. Are there any non-conventional recipies for just a basic sponge cake, that might circumvent this issue, while still tasting like a regular sponge? Thanks in advance for any responses.
Hi, I am by no means a skilled cook, nor do I really ever plan to be one. However, my partner is a huge fan of cakes, she loves them, she will try to pick bits off any cake near her. The only problem, is that she is allergic to cakes and cake mix (her throat will begin to swell after swallowing the cake). The part we find confusing, is that she is perfectly fine with all the ingredients of cake. Just when theyre mixed together, she'll have the reaction. I am now trying to substitute certain ingredients to narrow down just what is causing the reaction (so that I can always make her cakes for special occasions and such, and so she'll stop nicking other cakes despite knowing the reactions), but so far I have only used some powdered substitute for eggs, with no success (I let her try tiny amounts of the cake, while keeping a drink nearby, and a doctor on the line). As I said, I'm not a skilled cook, so I dont know if there is some special reaction going on in that cake mix that alters the base ingredients, but this is where I want to ask for some help. Are there any non-conventional recipies for just a basic sponge cake, that might circumvent this issue, while still tasting like a regular sponge? Thanks in advance for any responses.