This blog is becoming increasingly international, which is good, but is making it increasingly hard for me to snow my audiences. Here’s what Thomas has to say from Vienna:
You hit the nail on the head with your post about baking powder vs. egg foam in the Old World…a good and fun read. But truly, a good cake is something very special, something you do not eat every day over here. Therefore using chemicals like baking powder is a total no-go. Rather, the number of eggs in the cake is the indicator of quality (yes, we can be quite snobbish here). Recipes with 6, 8 or more eggs are common – and are passed on from generation to generation (the old recipes use less flour, which is understandable given all those eggs). Modern recipes seldom have more than 3 eggs and do use some baking powder. They might be healthier (less cholesterol), easier and quicker – but really, they can’t compare to the real thing.
All the best,
Thomas from Vienna.