Eggy sponge?

(6 Posts)
LaraCroftInDisguise Sun 24-Jul-16 23:52:47

Today I made a basic sponge with my son. (It's been a while since I've done a sponge). It turned out tasting quite eggy and I don't understand why.
it was a Mary Berry recipe 225g each of caster sugar and sr flour and four eggs.

My DP reckons it's only supposed to be the whites... I don't agree, I mean the recipes definitely says 4 eggs... Not egg whites.

Any ideas?

PickAChew Sun 24-Jul-16 23:53:57

That's simply a basic victoria sponge.

Were your eggs fresh?

LaraCroftInDisguise Sun 24-Jul-16 23:59:08

Yes, I took it from her Victoria sponge recipe and filled it with Biscoff spread (delicious).

My eggs weren't bought today fresh but well within their use by date.

OverAndAbove Mon 25-Jul-16 00:07:08

Did you use large eggs when the recipe needed medium? What was the texture like? I assume it had fat in as well (it definitely needs whole eggs)

PickAChew Mon 25-Jul-16 00:08:59

225g would be large eggs.

OverAndAbove Mon 25-Jul-16 00:10:48

Easiest would be to weigh them and adjust other ingredients accordingly.

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