When I bake my raspberry cake recipe, the raspberries seem to discolour the cake - slightly blue. Why?

no chemical reaction at all.


Same thing happens when you throw the colors in with the whites when you are doing laundry.


The juice from the raspberries bleeds into the white batter of your cake and voila - blue cake. It doesn't affect the taste at allWhen I bake my raspberry cake recipe, the raspberries seem to discolour the cake - slightly blue. Why?
Just a chemical reaction. Stirring the berries will make them burst and when that happens, the juice will discolor the cake. To add berries (or other fruit) to your cake batter without any of these side effects, you should pour the batter into your prepared pan, then place the fruit on top of the batter while the batter is still wet and unset. Dab a bit of extra batter on top of each of the berries you placed to seal them in and protect them slightly from the heat of the pan. When you add the fruit in this way, the berries don鈥檛 have a chance to dye the batter, giving you a cake that is not only tasty, but good looking.When I bake my raspberry cake recipe, the raspberries seem to discolour the cake - slightly blue. Why?
Go to http://baking911.com. This is a great site. Also, If anyone tells you to toss your fruit in flour to keep the color from running into the batter, don't listen. It doesn't work. I've tried.