My grandma swore by room temperature eggs for cakes and she was dead wrong

I always kept eggs out for an hour like she said, but my sponge cakes kept turning out flat and dense. Switched to cold eggs straight from the fridge and got the fluffiest texture I've ever had. Anyone else found a classic tip that just doesn't work for you?

2 comments

2 Comments

pat_schmidt6019d ago

Did I mess up my last cake by using butter straight from the fridge?

grantschmidt18d ago

Four times out of five, cold butter is exactly why a cake turns out dense or flat. I learned that the hard way when I was 16 and tried to make a birthday cake for my mom. It came out looking like a hockey puck. Room temp butter is nonnegotiable for creaming it with sugar, that's where you get your air pockets. Cold butter just doesn't cream right, it stays lumpy and your cake ends up heavy. Your mileage may vary but I'd bet money that's your issue.