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Food safety question: Egg-based cake/spoonbread

7 years ago

Hi everybody :). I usually post in the Harvest form or gardening once, but a friendly person suggested that you all might be able to help me with my current problem.

I made a cake with a high egg content and kind of moist. Sort of like a spoonbread. 4 eggs for 4 servings.

I Iet it cool, and put it in the fridge. Unbeknownst to me, the fridge was still cold inside but had stopped working, and did not have any cooling power. 3.5 hours after taking the cake out of the oven, I discovered that the fridge wasn't working and the cake was still quite warm. Is it safe to eat?

I've been very sick from hard boiled eggs left out overnight, and don't want to repeat that experience. On the other hand, a cake with one or two eggs would be normal to keep on the kitchen counter for several days. I'm not sure where the borderline is. Help?

Thanks for a much for any advice. And, before you ask, I (sadly) do not have access to ingredients to make another cake this week. Although I can survive without cake :).

Oh, and the cake is now in the back up fridge, awaiting a decision.

Approximate recipe (I didn't measure things):

4 eggs

1 can coconut milk

1/2 cup coconut flour

2/3 cup cassava flour

3T sugar

vanilla

salt

3 apples, chopped and microwaved

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Comments (3)

annie1992
7 years ago
Hey, you did come on over! Thanks for the ingredient list, BTW.

My opinion after seeing the ingredient list still stands, I wouldn't hesitate to eat that cake. Thank goodness, it would be a shame to throw away cake, LOL.

I used to own a bar and grille and took all the Food Safety classes. They used to say that 4 hours in the "danger zone" was the magic number. Now they've found that the danger zone temps aren't as accurate as they would like them, some bacteria won't grow above 122F (safe zone was 140F and above) although a few will, times and temps depend on ingredients and preparation methods, there are tables and charts now instead of just "4 hours between 40F and 160F".

Reading your recipe, though, it's still a cake, albeit a gluten free cake. My opinion is still that it's just fine.

Oh, and welcome to the Cooking Forum.

Annie
sleevendog (5a NY 6aNYC NL CA)
7 years ago
That sounds really good. I have been making a corn cake recipe and have been trying different versions with more egg and using different gluten-free flours for some of the dry goods.

Like Annie I think it is fine. I do make a habit of setting all goods heading to the fridge on ice to chill first. Anything warm will drop the fridge temp.

Left out on the counter overnight I would not eat anything eggy.
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lindac92
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It's cooked isn't it? The moisture is from the apples....I sure wouldn't worry about it...it's cake!

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