Weighing eggs for baking

floss2

I think it is because that's what makes the theory work!

I have balance scales and have always weighed my eggs when making sponge cakes - my mum & gran did it so I do too!

Molly41

I dont know how this works but it does. I think Floss posted about this a while back and I have followed this advice ever since and have never had a failed sponge cake since. I make sponges every week or so and its revolutionised my baking xx

3_kids_2_jobs_1_dog

My Dear Gran was a school cook and she always used this method, she made the best victoria sponge ever:drool:. I use it now an find it a much better way than weighing the ingredients based on a recipe. My sponges are much lighter.

And now the science bit......... I don't know why it works, but it does and it means that you can make a cake whether you have 2 or 22 eggs!!:rotfl:

HTH
321

jackyann

It is the classic method. I think the idea is that you need a bit more than the weight of the egg - and the shell provides that.
It works for medium -t0o x-large eggs, but not if you are using a lot of bantam eggs where the sheel /egg ratio is off

MaggieBaking

I've never heard of it before so thanks for the tip I might have a weigh with the recipe I normally follow and see how close it is!

dora37

I've done this since we got chickens as their eggs are not always the same size - wonderful sponges ever since!

cookhead

marmiterulesok wrote: »

You weigh the eggs in their shells.So if you had 3 eggs that weighed 174g in total,the flour,butter and sugar weights/quantities for the sponge would be this same weight-174g.

Sorry to sound a bit thick but could you (or someone) explain this a bit further please;

If my eggs weighed 200gms for example what quantities each of the flour, butter and sugar would I need?

caitybabes

cookhead wrote: »

Sorry to sound a bit thick but could you (or someone) explain this a bit further please;

If my eggs weighed 200gms for example what quantities each of the flour, butter and sugar would I need?

If the total weight of your eggs was 200gms you'd need 200g flour, 200g butter, 200g sugar. HTH

TrashyBook

My gran used to refer to sponge cake as "weight of 2 eggs cake".

An average egg weighs 2oz...... so the recipe would be 2 eggs, 4oz SR flour, 4oz butter and 4oz sugar (sorry, I don't do metric!) Makes it really easy to scale up too.

Might not work so well for particularly large or small eggs, but on the whole it's fine.

marmiterulesok

cookhead wrote: »

Sorry to sound a bit thick but could you (or someone) explain this a bit further please;

If my eggs weighed 200gms for example what quantities each of the flour, butter and sugar would I need?

Hi.For 200g worth of egg,you would 200g each of flour,of butter and of sugar.Hope this makes it clearer for you.