baking with eggs
Baking is enjoying a renaissance at the moment and eggs are a key ingredient in cakes and biscuits. Here are some things to remember when using eggs in baking.
Cakes
- When you’re making sponge cakes, beat the eggs together in a jug and add to the butter and sugar mixture gradually, whisking well between additions.
- If the mixture looks like it’s going to curdle, add a spoonful of the weighed flour and beat again until smooth.
Meringues
- If you have any grease or oil in the bowl with the egg whites, they won’t whisk up. Similarly any egg yolk will have the same effect. Rinse the bowl out with boiling water first.
- Line baking trays with non-stick baking parchment, this will peel away from the baked meringues easily.