How would you bake this no-bake cake?
April 8, 2020 1:51 PM Subscribe
No-bake cake recipe includes raw eggs. Do not want to eat raw eggs. What are our options?
My partner very kindly made this cake at my request. We just realized there is no baking before or after chilling it. The eggs are already mixed in. How should we go about baking it? I’m looking for temperature and duration suggestions. We do not want to risk getting sick from raw eggs in the middle of a pandemic. Thanks!
My partner very kindly made this cake at my request. We just realized there is no baking before or after chilling it. The eggs are already mixed in. How should we go about baking it? I’m looking for temperature and duration suggestions. We do not want to risk getting sick from raw eggs in the middle of a pandemic. Thanks!
I would try baking it very gently (maybe in a water bath?) until it hits the FDA-recommended temperature of 145 degrees F. The texture may change but I'm sure it'll still be tasty - it looks delicious!
posted by mosst at 2:02 PM on April 8, 2020
posted by mosst at 2:02 PM on April 8, 2020
there's no way to pasteurize your eggs without melting the butter and chocolate here, which will change the cake significantly.
Read your egg carton in case you lucked out and bought pasteurized eggs?
posted by euphoria066 at 2:04 PM on April 8, 2020 [5 favorites]
Read your egg carton in case you lucked out and bought pasteurized eggs?
posted by euphoria066 at 2:04 PM on April 8, 2020 [5 favorites]
Just came to say that 140 F water for an hour will pasteurize and egg. Sous vide is mentioned up thread, but you can achieve good results with a cooler and hot water as well.
posted by furnace.heart at 7:36 PM on April 8, 2020 [1 favorite]
posted by furnace.heart at 7:36 PM on April 8, 2020 [1 favorite]
there's no way to pasteurize your eggs without melting the butter and chocolate here, which will change the cake significantly.
This. As mentioned above, eggs can be pasteurized at 140F, or at temperatures as low as 130F if held there for a few hours. Unfortunately, chocolate melts by 90F and butter by 95F (which makes sense, since they will both literally melt in your mouth). If the only other option is tossing it in the compost bin, you might try heating it and seeing what the result is (before tossing it in the compost), but I wouldn't hold out a ton of hope.
posted by Homeboy Trouble at 9:09 PM on April 8, 2020 [1 favorite]
This. As mentioned above, eggs can be pasteurized at 140F, or at temperatures as low as 130F if held there for a few hours. Unfortunately, chocolate melts by 90F and butter by 95F (which makes sense, since they will both literally melt in your mouth). If the only other option is tossing it in the compost bin, you might try heating it and seeing what the result is (before tossing it in the compost), but I wouldn't hold out a ton of hope.
posted by Homeboy Trouble at 9:09 PM on April 8, 2020 [1 favorite]
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If you have an oven thermometer (i.e. a thermometer for measuring the temperature of the oven itself), then I recommend using one to help keep an eye on the temperature. Many ovens aren't able to hold a super low temperature very accurately, and you may have to turn the oven on and off manually to avoid overshooting.
There are some more Rube Goldbergian solutions if you have access to a sous vide setup and a perfectly watertight container to put the cake in, but I'd go with the oven.
You could try it with a slice of the cake first to make sure it won't completely wreck the consistency or flavor.
posted by jedicus at 2:00 PM on April 8, 2020