12
My aunt swore by room temp eggs and I laughed until my cake fell flat
She told me to always let eggs sit out for 30 minutes before mixing. I thought it was some old wives tale and used them straight from the fridge. My vanilla sponge came out dense and lopsided. Next batch I tried her method and the texture was WAY fluffier. I wasted 4 eggs and a pound of butter learning that lesson. Anyone else have a relative give baking advice that actually works?
2 comments
Log in to join the discussion
Log In2 Comments
craig.tessa1d ago
Wait, does this work for butter too? My grandma always yells at me to take butter out of the fridge the night before and I just microwave it and she gets so mad lol.
8
piperr5818h ago
Oh man, @craig.tessa your grandma is totally right in principle but microwaving butter is a total gamble because you can melt it by accident and ruin the whole creaming step. What nobody talks about is that even the type of pan material matters for heat distribution just as much as ingredient temperature. Biscuits bombed on me for years until I realized my dark metal pan was torching the bottoms while the tops were still doughy.
6