Creaming Method and Curdling

If when adding your eggs to your cake batter you are noticing the batter is curdling, splitting or separating as it’s also known don’t panic, this is normal and may be caused by a few simple factors.

Different temperatures of your ingredients may be the cause as they are not binding together and doing the science bit they are supposed to or another simpler reason may be because you are using a lot of eggs in the mix and haven’t added any flour yet. To be quite honest it isn’t a problem and will sort itself out when you bake the cake, however, if you are unhappy with the curdling effect then simply add a teaspoon of flour each time you add an egg to the mix. This will add a touch of dry to your albeit wet mix and thicken the batterĀ lessening the curdle effect.




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