Prolapsed vent - am I getting it right?

[peepie]

We baked our first cake today using our own eggs courtesy of Pecky and Mrs Pepperpot. We haven't used Petunia's as they are pretty small and I wasn't sure how hers went with recipes. Does anyone know what the weights are of an average egg?

 

Mrs Pepperpot seems to be laying around 50-60g, Pecky 46-50g and Petunia's are around 38-42 but on the increase. They only started laying last Sunday and we've had 12 eggs and a softie so far so I feel we're doing pretty well.

 

Cheers

xx

[WitchHazel]

Here's the info

http://www.britegg.co.uk/beissection/beis_eggsz.html

 

New Size:Weight:Old Size

Very Large: 73g +over: Size 0/1

Large:63 - 73g:Size 1/2/3

Medium:53 - 63g:Size 3/4/5

Small:53g +under:Size 5/6/7

Edited June 21, 2008 by Guest

[peepie]

thanks very much - not that it will make me any more able to bake though!!

xxx

[..lay a little egg for me]

According to Delia, the BritEggs table is 3g over on all its weights. She says 50-60g for medium eggs.

 

But have you seen the great thread on the All things nice section of the forum that explains about using equal weights of eggs, sugar, butter and flour for a standard sponge cake? It guarantees a perfect sponge every time. Just weigh the eggs in their shells and then use the same weight of sugar, butter and flour. It is a very old recipe called pound cake when people used a pound of everything (that meant about 6 eggs), but I tend to make half-pound cake!! I saw Ben Miller using the same recipe on the f word and his victoria sponge beat Gordon Ramsay's swiss roll hands down!

 

If I'm not using that recipe, making muffins for example, I work out what weight of eggs the recipe appears to call for and fiddle around with our selection of eggs until I have more or less the right weight.

 

I must say I am baking rather a lot these days...with the inevitable consequences for my waistline

[WitchHazel]

According to Delia, the BritEggs table is 3g over on all its weights. She says 50-60g for medium eggs.

 

I expect Delia rounded them down for ease. Briteggs is the old egg marketing board (I believe), so are probably more accurate. But I'm not sure that any of us would notice 3g either way

[ubereglu]

For cake making you need the same weight of flour, sugar and fat as the weight of your eggs,(in shells) and that will create the perfect mix.

[peepie]

That's fab thanks - do you put baking powder in as well or is self raising flour sufficient (I'm really rubbish at baking!)

[Abbey Road Girl]

Use self-rising flour--it's a great recipe. Go to Omlet's All Things Nice forum for more encouragement and for two kinds of Lemon Drizzle cake based on the weight for weight concept.

[ubereglu]

Definitely use self-raising flour for cakes as it has rasing agents in it, whereas plain flour doesn't. I feel like making a cake now! Wonders off to look in the All things nice section.

[Mutrix Farmers]

I always use plain flour and baking powder. I once read somewhere that the raising agent in SR Flour goes off quite quickly, and I just find it easier to buy one type of flour.

[Cooks]

I tend to put a bit of baking flour in with self raising as well, as this is how I have had best results. The rise lovely