Snowy Posted February 16, 2008 Share Posted February 16, 2008 OK, I've given this it's own thread so as not to hog What have you cooked today This was mine baked yesterday: It was great, the first time my mixture hasn't curdled. Chickcam says all ingredients need to be at room temperature. For this one I used stork tub marg from the fridge. When I've done it in the past at room temp it has still curdled. This time the only thing I can think that I did differently was to add the eggs whilst the machine was still mixing, rather than stopping it Would be interested to hear how others get on! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted February 16, 2008 Share Posted February 16, 2008 Any left? Quote Link to comment Share on other sites More sharing options...
Guest Posted February 16, 2008 Share Posted February 16, 2008 exact recipe please Mrs H! Quote Link to comment Share on other sites More sharing options...
Snowy Posted February 16, 2008 Author Share Posted February 16, 2008 There is a bit left - OH and I are going to eat it sneakily when the boys are in bed, otherwise we won't get a look in! I use Hugh F-Ws recipe Poet - weigh 4 eggs in shells. Use equal weight of butter/marg, castor sugar and SR flour. Dead easy - even I can remember that one! I spread strawberry jam in the middle and whip up double cream with another dollop of castor sugar (I do like sweet cream! ) Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted February 16, 2008 Share Posted February 16, 2008 Interesting about weighing the eggs etc. It obviously works. Quote Link to comment Share on other sites More sharing options...
Guest Posted February 16, 2008 Share Posted February 16, 2008 cheers, I'm making lemon curd t'row so will have a go at a victoria sandwich with lemon curd when I get some cream Quote Link to comment Share on other sites More sharing options...
Karen & co. Posted February 16, 2008 Share Posted February 16, 2008 Lovely cake I've always used the weights of eggs to make a cake, that way it doesn't matter what size they are It's the way my mum did it when I was little, and I've taught my children to do it that way, as it's much easier Karen x Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted February 16, 2008 Share Posted February 16, 2008 You learn something new every day on this forum! Quote Link to comment Share on other sites More sharing options...
Jules. Posted February 17, 2008 Share Posted February 17, 2008 It looks lovely, Snowy Shame you're a bit far away for me to "have a taste" I always weigh my eggs & use that weight for the flour etc. . Quote Link to comment Share on other sites More sharing options...
Ain't Nobody Here Posted February 17, 2008 Share Posted February 17, 2008 Never thought to weigh the eggs . Makes perfect sense, though . Hoorah! Another use for my Egg Tally . Quote Link to comment Share on other sites More sharing options...
Lesley Posted February 18, 2008 Share Posted February 18, 2008 I always weigh the eggs as well I make an 8oz recipe in an 8", deep, cake tin. I actually weigh a combination of eggs until they weigh 8oz - we have large hen eggs and bantam eggs so it's easier that way. I break the eggs into a bowl and break them up with a fork. I add a little at the beginning with the butter and sugar and I take 1 desertspoonful of flour out of the weighed flour, and beat until it is soft and creamy, then add the rest of the egg in about 4 lots - it doesn't curdle this way. Fold in the rest of the flour, sifted........... The only time I have any problems with Victoria Sandwich is if I use duck eggs Quote Link to comment Share on other sites More sharing options...
chickencam Posted February 18, 2008 Share Posted February 18, 2008 I didn't know about the weighing eggs thing either, you learn something new here everyday. I think I will have to try it, a good excuse for cake me thinks I usually use Delia's method and victoria sponge is the only thing I make in imperial weights now because for every 2oz of flour there is an egg and I usually make a 3 egg mix and cook it in two 8 inch sandwich tins and it ends up really deep and yummy. Snowy i have only actually made one that didn't curdle and that was when i tried to make it with butter that was too cold and had to leave it for a while before rebeating it, which was why I thought it might work better at room temperature but it may have been a fluke Quote Link to comment Share on other sites More sharing options...