Hypothetically speaking... what would happen if I tried to "spin" cake batter in a benchtop centrifuge?
Hi everyone,I have a slightly intrusive, mad-scientist thought. I’m thinking about trying to make/bake a cake using a laboratory centrifuge.Before you all scream at me in the comments: This is purely a joke experiment/thought experiment. I am NOT going to eat anything that comes out of a lab centrifuge! (Safety first, I promise.)My general plan/idea:Put the cake batter into 50mL Falcon tubes.Spin them to see what happens to the texture or if it separates completely.(Or maybe trying to solidify it under high G-force?)Has anyone ever tried something this absurd? What do you think would happen to the flour, sugar, and eggs under high RCF? Would it just destroy the emulsion and ruin the cake, or create the densest, most interesting pastry ever?I’d love to hear your scientific predictions or technical advice (like rotor balance warnings)!Thanks!