Weighing eggs for baking

kazd

caitybabes wrote: »

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

But then what size tin would you use?

How do you work that out.

littleminx_2

I was just thinking the same thing Kazd.

MrsCrafty

I use two 8" round tins for a 3 egg sponge but you can probably fit a 4 egg in them. I would say that the sponge will roughly rise to twice the mixture. HTHS.

A 3 egg sponge mix also fills 12 muffin cases (not fairy cakes, you need a 1 or 2 egg for that)

heretolearn_2

wow, thanks, never heard of this before but it makes cake making easy peasy doesn't it!

orangesmartie

I never knew this but will give it a go tomorrow as I have to bake cakes for work tomorrow.

A thick question though: If i want a chocolate sponge - do i just substitute half the flour for cocoa powder?

RAS

Not half the flour. I suspect a flat tablespoon or a a heaped dessertspoon (about an ounce) would be right for a 3 egg cake mix. Others will confirm.

Ladyhawk

Just wondering what the method would be?

1) cream butter and sugar

2) Mix in eggs

3) Fold in flour?



What raising agent do you use?

Thanks!

zippychick

Ladyhawk wrote: »

Just wondering what the method would be?

1) cream butter and sugar

2) Mix in eggs

3) Fold in flour?



What raising agent do you use?

Thanks!

There are many methods to making sponge cake/fairy cakes!

Cream butter, add eggs one by one (with a tbsp of flour with each to stop curdling) , then remaining flour and baking powder ( i use a teaspoon baking powder)

Cream butter and sugar, eggs, flour & baking powder.

Throw it all in a food processor and let it do the work.

I personally cream the butter and sugar by hand until light and fluffy. Add eggs one by one fully incorporating each one before adding the next. Then add the flour (and cocoa if appropriate - around 40g for a sponge cake). Add baking powder, and mix well. I always add a few splishes of milk until it's a nice dropping consistency. Put in baking tin (cake tins'fairy cakes)and check after 15mins @180. Do the skewer test, if it comes out clean they are ready. Tried and tested and I get complimented on my cakes!

Very good with a dollop of cake batter, then (teaspoon of) jam or lemon curd, then cover with cake batter for fairy cakes. Or you could insert a baby creme egg, or what ever you fancy. Experiment.

these threads may also help

fairy cakes

Sponge cake

I weigh the eggs in their shells, then use that to determine the remaining quantities as discussed. I've read people on OS previously saying what a hassle it is , but i think it's easier than trying to remember quantities!

Zip :A

veersix

Thanks for all the replies to my original question.

In summary, I think the reasoning behind it is that in the olden days when balancing scales were used and eggs weren't a standard size, you would put the eggs on one side and then another ingredient, such as flour, on the other. That way you would always have the perfect ratio of ingredients. These days we have zero-able scales and standardised egg sizes.

I think I'll stick with weighing the eggs though as it seems to give a better sponge IMHO.

Thanks again.

BaileyB

Found this online, is this correct?

4 large eggs =5 medium eggs
5 large eggs = 6medium eggs
6 large eggs = 7 medium eggs