Baking disaster...immediate help needed!

[Givemestrengthorvodka]

Baking a cake for a bake sale today and my Victoria sponge mix looks like this aftet adding the egg to the butter are sugar...has It split? Should I continue or bin? I'm so rubbish at Baking!

It's badly split but it should be rescuable - IME it doesn't affect the final quality as much as you'd expect.

Have you added any flour yet? I always add a portion of the flour with each egg and then mix in.

Add the flour a tablespoon at a time, it'll probably get back to looking normal, even if it doesn't it'll be edible.

Curious - what does "split" mean? Never quite understood...

Mix all the ingredients together and hopefully it will be fine.

Add the flour bit by bit and it should come together.

Chuck all the flour in and get whisking. It'll be fine.

But for future reference: room temperature eggs and a tablespoon of flour with each of the last two eggs

As advised. Flour spoon at a time.

Add a couple of spoons of the measured out flour and stir until it comes back together. It will be ok.

Split is when the fat and egg react

Looking like the picture, like scrambled eggs or curdled milk rather than a smooth mixture.

Thanks all, I'll continue, add the flour and report back with a picture of the final result!

Just add the flour and mix. It will be absolutely fine.

Okay I've done the mix but now seem to not even have enough mix to fill the tins. Had to pat it out. Ill chuck in the often and see how it goes

Photo

Looks fine, it will spread and rise.

Mix looks fine now but you’ll have thin layers- how much mix you make? For two substantial layers you need about a 5-6 egg mix realistically.

For anyone invested, the cake turned out okay! A bit pancake like but tasted okay once slathered in cream and jam. I made another sponge later and used margarine instead of butter, and used the tip of adding a bit of flour with the eggs and it was much better. Thanks everyone, cakes all round!

@HyggeTygge When mixing butter/marg and sugar with egg you are in effect creating an emulsion of fat and water(egg). If the initial mixing is insufficient then the emulsion won't be formed - as pp have said this can be overcome by adding a spoon or so of flour.