Can I use yeast in a RVC?
So, I'm trying to go for a more natural and healthier Red Velvet cake. I found this awesome recipe:
6 eggs, separated
1 cup granulated sugar, divided in half
1 tsp vanilla
1/3 cup buttermilk (a bit less)
1 tsp cream of tartar
3/4 cup cake flour (reduce for spelt flour, add baking powder or yeast?)
1/3 cup beet powder
1 Tbsp cocoa powder
The comments in the parentheses are from the research I've been doing in light of my goal.
I want to use spelt flour, which I understand has a nutty but sweet taste, and fewer carbs, but also doesn't rise like AP flour.
Maybe it's not that important, but I'm not sure I want a super dense cake that isn't going to rise at all. What do you anticipate happening? I'm going to do a test batch.
I can't speak to the recipe definitively without trying it. But it seems as though they are using the beaten egg whites (stabilized with the cream of tartar) for the rise. I wouldn't think yeast would be the answer at all -- that's a whole different type of item and I believe spelt is low gluten and wouldn't hold a yeast rise.