If, when adding your eggs to your cake batter, you are noticing the batter is curdling, splitting or separating, don't panic; this is normal and may be caused by a few simple factors.
Different temperatures of your ingredients may be the reason they're not binding together and doing the science part they are supposed to. Another reason may be that you are using lots of eggs in the mix, and you haven't added any flour yet. This happens a lot when making Fruit Cakes/Christmas cakes
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 dryness to your albeit wet mix and thicken the batter lessening the curdling effect.
Please note that due to the number of eggs in the Christmas/fruit cakes, the curdling may remain.
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Different temperatures of your ingredients may be the reason they're not binding together and doing the science part they are supposed to. Another reason may be that you are using lots of eggs in the mix, and you haven't added any flour yet. This happens a lot when making Fruit Cakes/Christmas cakes
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 dryness to your albeit wet mix and thicken the batter lessening the curdling effect.
Please note that due to the number of eggs in the Christmas/fruit cakes, the curdling may remain.
Christmas Cake Tutorial - Stir Up Sunday
As we're entering that time of year again and with Stir Up Sunday just around the corner. I thought I would put together a mini-tutorial with a small video showing you how to make your own Christmas Cakes. Tip: Take your butter out of the fridge 30 minutes before starting your cakes to allow...
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