sjp Posted July 9, 2011 Share Posted July 9, 2011 which is best for baking sponge cakes really fresh or older eggs I've got a cake recipe(not one I've written) to road test before I send it of to our Allotment gardeners web master Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted July 9, 2011 Share Posted July 9, 2011 Really fresh. I could never make a decent Victoria Sponge before I kept chickens. They looked OK at first but deflated minutes after being taken from the oven. Now my cakes are fab, ( even if I do say so myself) and the only difference is that I use spankingly fresh eggs. I reckon the protein must be more robust. I also weigh the eggs, and then add equivalent amounts of flour, sugar and butter .... but I have always done this. Quote Link to comment Share on other sites More sharing options...
sjp Posted July 9, 2011 Author Share Posted July 9, 2011 Egluntyne thank you really fresh it is then now to get the girls to lay tomorrows eggs today Quote Link to comment Share on other sites More sharing options...
