Just when you believe that mankind ’s genius could extend no further , a solid year of inquiry has given birth to a Modern apex of the sun’s way in cake invention . Friends , say hello to Spray Cake , the Harvard - bred cake batter in a can .
People have shoved a flock ofweird affair in spray can cansover the years , but Harvard Student John McCallum ignored weird and see the potential for something wonderful . After take about the chemistry behind what make cakes rise , the 20 - yr - onetime decided to see if the accelerant in aerosol bottom , which exhaust bubbles into the product as it comes out , would also allow cake to rise without any baking soda or bake pulverization . Luckily for us , it did .
And after spending months hone the recipe in his dorm , McCallum is now in the cognitive process of patent what he in the end dubbed Spray Cake . Meaning that this could actually become a real matter on your food market store shelf , and that there ’s still some hope for the human race yet .
McCallum and his business partner / lady friend Brooke Nowakowskiassured The Boston Globethat their in full microwavable Cartesian product has the same mouthfeel as traditional cakes . And since it comes out pre - risen , it cooks in a fraction of the prison term ( about one minute for a full cake ) .
manifestly , the two young entrepreneurs have already found a trafficker and are now just shop for the manufacturer . What ’s more?Bakery superstar Joanne Changhas eventasted the cakesand offered her ovolo of approving . We ’ll take 20 . [ Boston Globe ]
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