Cakes, bother them
Nov. 7th, 2008 08:32 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
adaezeOh wise and talented flist,
Why is it that *every single time* I attempt to bake a cake, by any variation of the "cream butter & sugar, then add eggs" method, the wretched mixture always always always curdles? I did *everything* by the book this time, eggs out of the fridge last night to be sure they'd be room temperature, butter & sugar creamed till they were as light as a feather made from hydrogen, and as fluffy as Exceptionally Cute. And yet still, at the first hint of egg, it curdled.
I know it's not the world's greatest disaster, and I know the Christmas cake will taste just the same. But it's the principle of the thing - just once in my life, I want to make a non-curdled cake!
Why is it that *every single time* I attempt to bake a cake, by any variation of the "cream butter & sugar, then add eggs" method, the wretched mixture always always always curdles? I did *everything* by the book this time, eggs out of the fridge last night to be sure they'd be room temperature, butter & sugar creamed till they were as light as a feather made from hydrogen, and as fluffy as Exceptionally Cute. And yet still, at the first hint of egg, it curdled.
I know it's not the world's greatest disaster, and I know the Christmas cake will taste just the same. But it's the principle of the thing - just once in my life, I want to make a non-curdled cake!
