Eggs in cakes

pukkamum

Have just made a victoria sandwich for a cofee morning in school (so hoping to impress):T but when i was adding the eggs to the butter and sugar they started to split which gave a really grainy texture to the butter sugar and egg mix. It looked okay when i added the flour but can anyone tell me if it will affect the taste (don't want to make people sick) and why it has happened it's never happened before.

Penelope_Penguin

It'll be fine. Adding eggs to the butter and sugar can sometimes curdle the mix slightly. If it keeps happening, add a spoon of flour at the same time as the eggs.

HTH, Penny. x

pukkamum

Thanks penny glad to know i'm not gonna have people spitting it out ha ha ha

Rikki

It can just happen as penny said just add a little flour. Then beat like crazy.

dannahaz

The way to avoid curdling is to add the egg a spoonful at a time, whisk it in, then add another spoonful... etc. Once you've got about half the egg in you can increase the amount you add between whiskings.

Hope that makes sense!
Hx

daphne_descends

My cake mixes always curdle when I add the eggs so I add a bit of egg, a bit of flour and so on, I happen to think my cakes taste fab