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sjp

eggs and baking

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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.

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