Cakes, bother them

[adaeze]

Oh 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!

Comments

[emperor]

Are you using an electric whisk?[1] I find they make this sort of thing easier. I use my eggs straight out of the fridge, though, which is probably EBW.

[1] I typod this as whisky, which is probably bad for 10am.

[adaese.livejournal.com]

Yes (to whisk). It did occur to me that since the whole point of the cake mix is to keep the fruit together, and since the whole point of the fruit is to hold the brandy in place, I could just skip the whole cake and fruit stage, and just have brandy.