Is it safe to eat cake batter?

It is generally not recommended to eat raw cake batter due to the potential presence of harmful bacteria, such as E. coli and Salmonella. These bacteria can cause foodborne illnesses with symptoms such as abdominal pain, diarrhea, and fever.

Eggs, a common ingredient in cake batter, can carry Salmonella, which can contaminate the batter. Additionally, the flour used in baking can contain E. coli bacteria. Consuming raw eggs and flour can put you at risk of bacterial infections, especially if the eggs or flour are contaminated.

Baking the cake at a high enough temperature for the required amount of time kills harmful bacteria, making the cake safe to eat. The heat destroys the bacteria, ensuring the cake is safe for consumption.

Furthermore, consuming raw egg whites can lead to biotin deficiency. Biotin, an essential nutrient for the body, is primarily found in egg yolks. Consuming only egg whites can result in biotin deficiency, which can lead to skin rashes, hair loss, and other health problems.

Therefore, it is generally advised not to eat raw cake batter to avoid the risk of foodborne illnesses and potential nutrient deficiencies.