Locking Bar Eglu Classic

[sjp]

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

[Egluntyne]

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.

[sjp]

Egluntyne thank you really fresh it is then now to get the girls to lay tomorrows eggs today