add 2 tea spoons of gum Arabic powder to make a small sponge cake (6 eggs). Add the powder to the dry ingredients. It will help the cake to rise and will add natural soluble fibre to your cake.
Silk is such a perfect fibre as it is, the only improvement you can make may be to dye it a different colour.
It let them eat cake
A substitute for cake emulsifier is lecithin. Its a natural emulsifier than can improve the overall texture of all kinds of baked goods including cake.
All cakes have a tiny bit of fibre in them. Sponge cakes have hardly any, fruitcakes have far more.
A frosted cake will stay fresh overnight without being stored in a container. In fact, the fat and moisture from the frosting will improve the cake.
Not only does adding apple to a cake improve the flavor, but it makes the cake moist, and allows the use of less butter, making it low fat. It also adds more nutrition to the product.
Rayon is a synthetic fibre.
It should contain plenty of fibre, and some iron, although both depend largely upon the dried fruit content of the fruit cake.
Yes, flax is a fibre crop (hence linen). However, not all flax is grown for its fibre; some is grown for its oil. Hence, you have linseed flax and fibre flax. Flax fibre is primarily phloem fibre, meaning it's bast or soft fibre.
you need fibre because fibre helps you go to the bathroom and with out it you will be constapated.
no it is not. it is a nature protein of fibre