What's new

Creaming Method and Curdling (1 Viewer)

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.

Creaming-method-and-curdling-Help-Me-Bake-1-480x360.jpg


Different temperatures of your ingredients may be the cause they're not binding together and doing the science part that they are supposed too. Another reason may be that you are using lots of eggs in the mix and you haven't added any flour yet.

Creaming-method-and-curdling-Help-Me-Bake-2-480x360.jpg


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 just 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 batter lessening the curdling effect.
 
Last edited:
Top