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My aunt in Milwaukee told me to always use room temperature eggs for cakes
I thought it was just an old wives' tale and kept using cold eggs straight from the fridge for years. My cakes were always a bit dense and never rose quite right. Last month, I finally tried her advice on a simple vanilla cake and the difference was huge, it was so much lighter and fluffier. Has anyone else found a simple tip like that that actually works?
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adam4148d ago
Temperature affects the butter too, not just the eggs.
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