Tomato Soup Cake Recipe {Old Fashioned Mystery Cake Recipe} (2024)

FAQs

What is mystery cake made of? ›

To make it, start by combining tomato soup and baking soda together in a bowl. This will help neutralize the acidic taste of the canned ingredient. Next, beat together sugar, butter, egg, cinnamon, cloves, and salt in a large bowl until smooth. Mix in the tomato soup mixture, then stir in flour and raisins.

When you add baking soda to tomato soup (or sauce, or chili), it neutralizes the acid in the tomatoes. Not only will this make the tomatoes taste less acidic (good news if your tomatoes turned out more sour than you expected), but it also means that you can now add milk to your soup without risking curdling it.

I recommend fresh basil for optimal flavor. Shred your basil so it's in fine strands that easily blend into the soup. Sugar. Adding sugar doesn't make this soup sweet; instead, it counteracts the acidity of the tomatoes and is essential for a balanced flavor.

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The acetic acid reacts with the baking soda to produce carbon dioxide gas. The gas bubbles expand and rise through the liquid, bubbling out the ketchup.

Since the acidity of the soup will vary depending on what brand of canned tomatoes you choose, I'll often add a pinch of baking soda for balance. If you suspect you may need some help in that department, give the soup a taste. If it tastes overly acidic or sharp, add a quarter teaspoon of baking soda.

Leaf states that this can be due to burning the sauce in the pot or simply dealing with a batch of produce that are overly acidic or metallic from canning or cooking. This can also come from under-ripe or low-quality tomatoes, as well as stirring in a hefty amount of tomato paste, per Boss The Kitchen.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

How do you jazz up Campbell's tomato soup? ›

Add a teaspoon or two of sherry to the soup, then pour it over cooked farro, top with baby spinach, and crumble in goat cheese. Sautee some chopped bacon and onions and set a little bacon aside. Pour the soup into the saute pan, add some cream, then pour soup into a bowl and garnish with reserved bacon.

To 'smooth ' the taste of tomato soup, add a pinch of sugar to lesson the acidity. Milk or a swirl of cream can also be added for a richer flavour.

Tomatoes themselves are a good source of fiber and have a low glycemic index (GI), which means that they are less likely to cause a rapid spike in blood sugar levels. However, many tomato soups contain added sugar, salt, and unhealthy fats, which can all raise blood sugar levels.

Add a pinch of sugar

Sugar can help neutralize the acidity in tomato soup and bring out the natural sweetness of the tomatoes. Start by adding a small pinch of sugar to your soup, taste, and then adjust accordingly. Be cautious not to add too much sugar, as it may make the soup overly sweet.

Tomato soup can be a bit thin, especially with the addition of cream at the end of cooking, so flour is added to the sautéing aromatics to thicken the soup.

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Devil's food cake is sometimes distinguished from other chocolate cakes by the use of additional baking soda (sodium bicarbonate), which raises the pH level and makes the cake a deeper and darker mahogany color. Devil's food cake incorporates butter (or a substitute), flour, and less egg than other chocolate cakes.

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