24
Warning: I think the 'room temp eggs' rule is overrated for cakes
Last week I was making a birthday cake for my friend in Denver and forgot to take the eggs out early. I used them straight from the fridge because I was in a rush. The cake came out just as fluffy and moist as always, maybe even a bit better. I've done this three times now with my usual recipe and honestly can't tell a difference. Has anyone else skipped this step and been fine, or did I just get lucky?
3 comments
Log in to join the discussion
Log In3 Comments
jordan_webb1d ago
Totally get what you mean about the cake turning out fine. I saw @the_jordan saying they're rethinking the rule too. Honestly, most of my baking fails came from over-mixing, not cold eggs. I keep my house pretty cool anyway, so my "room temp" eggs are probably still cold half the time. It's a relief to think we can skip that wait.
4
the_jordan2d ago
Used to be a total believer in that rule. Your Denver cake experiment is seriously making me rethink it though. Might just stop stressing about egg temperature altogether.
1