TIL that room temp eggs actually make a huge difference in cakes

I kept wondering why my vanilla cake came out dense and dry even when I followed the recipe perfectly. Last weekend I forgot to take eggs out early so I threw them in cold anyway and got that same sad result. Then I tried the trick of sitting them in warm water for 5 minutes before mixing and the batter looked way smoother. Cake came out fluffy for the first time in months. Has anyone else noticed a big difference with this or am I late to the party?

2 comments

2 Comments

hall.quinn28d ago

Room temp eggs actually aren't the magic fix everyone says. I've been baking for years and honestly, I just crack cold eggs into a bowl and let them sit while I measure out my flour and sugar. By the time I'm ready to cream butter and sugar, they're fine. A dense cake usually means you're overmixing the batter once the flour goes in, not an egg temperature problem. Try folding your dry ingredients in with a light hand and stop as soon as there's no more streaks of flour.

evaperez28d ago

Yeah, room temp eggs get way too much credit. I've pulled eggs straight from the fridge and made perfectly fine cakes. The real trick is not beating the air out of the batter once the flour goes in. I mix my dry ingredients by hand with a spatula, just turning the bowl and cutting through until it's barely combined. A few lumps left in the batter never hurt the final cake.