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Original poster

Why does my cake mix always, always curdle

28 replies

TheSkiingGardener · 26/02/2011 16:02

I've tried having all ingredients at room temperature, adding the eyes slowly and beating lots, adding hem slowly and beating a bit, adding them all at once, adding a bit of flour, everything! And it always bl@@dy curdles!

So why do things cuddle and how can I stop it. Please, I'm starting to get a complex!

OP posts:
JackieNo · 26/02/2011 16:03

Does it actually matter if it curdles? Mine always does too - I just ignore it Blush. Seems to work out OK in the end though.

mousymouse · 26/02/2011 16:04

mine often dies as well. I just ignore it and bake with it anyway and the cake turns out nice.

mousymouse · 26/02/2011 16:04

no, it doesn*t die... if often does this as well.

follyfoot · 26/02/2011 16:07

Mine often does too. We were always told at school that it was down to the eggs being too cold, adding them too fast or not enough beating....

Mrs Mace also said that your cakes wouldnt be as light if the mixture curdled.

I dunno though Confused

JoyceBarnaby · 26/02/2011 16:07

Yup, often happens to me, too. I also ignore it and the cakes turn out just fine!

It happened yesterday when I was making a chocolate cake but I can confirm that the end result looked and tasted yummy!!

JoyceBarnaby · 26/02/2011 16:09

That's interesting, Folly. Yesterday I did add the eggs straight from the fridge, so that would make sense!!

Although I was very happy with the cake, I will certainly bear this in mind!!

Doyouthinktheysaurus · 26/02/2011 16:15

Mine does this too. I ignore, cakes always taste fine.

Original poster
TheSkiingGardener · 26/02/2011 16:22

I had one magic day when it didn't. Cake was nearly twice as tall and definitely lighter.

Also it just plain bugs me.

OP posts:
Original poster
TheSkiingGardener · 26/02/2011 16:23

Really glad to know it's not just me too!

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follyfoot · 26/02/2011 16:23

See Mrs Mace, all those years of teaching us back in the 70s/80s, we were listening some of the time Grin

Worth a try maybe Joyce?

DaisySteiner · 26/02/2011 16:24

I always use my eggs straight from the fridge, but add a bit at a time to the creamed butter and sugar, alternating with a few tablespoons of flour. Never curdles, always rises well.

Lilymaid · 26/02/2011 16:26

You need to add some flour as you add the eggs.
But then, if you are adding "eyes" perhaps this is a different sort of cake to the ones I'm used to!

Original poster
TheSkiingGardener · 26/02/2011 16:31

Sorry, usual iPhone issues with spelling. I've tried adding the flour but that doesn't stop it either, and I've tried adding a bit or adding a fair amount too. It's very disheartening.

What is actually happening when it curdles? Maybe it can be worked back from that?

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PandaEis · 26/02/2011 16:31

I usually cream the butter and sugar, add half the eggs and half the flour and whisk well then other half eggs and flour and whisk well. Always turn out lovely Smile

I found over-creaming butter and sugar makes it curdle as the butter is too soft at the end so splits!

Original poster
TheSkiingGardener · 26/02/2011 16:32

For those to whom this does not happen, do you electric whisk or hand mix and how much do you beat it between egg additions?

OP posts:
Original poster
TheSkiingGardener · 26/02/2011 16:33

Oo, that could be it, Panda, maybe I'm overdoing it.

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RamonaFlowers · 26/02/2011 16:35

For best results, your eggs, butter and any milk if you are using should be room temp. Just add the eggs slowly and if you suspect a curdle is a'comin', add a little flour.

Original poster
TheSkiingGardener · 26/02/2011 16:36

Tried all of that so many many times Ramona, and it still curdles.

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caughtinanet · 26/02/2011 16:39

I always do cakes by adding everything in the bowl together, no beating of eggs beforehand, and using an electric hadnwhisk.

In 20+ years of baking I have either never had it curdle or don't know what a curdled mix looks like and it happens every time Grin

I keep eggs out of the fridge and use Stork.

PandaEis · 26/02/2011 16:40

I use an electric hand whisk and I usually crack and whisk up the eggs first in a jug and add them half into butter/sugar mix then half flour weight and whisk again and repeat with whats leftSmile

It sometimes works better if you hand cream the butter but if you are short of time then the electric whisk is just as good but alot quicker so you have to lower the length of time you do it. About a mintute for room temp butter or soft margerine is quite enough imo Smile

nannyl · 26/02/2011 17:42

Fridge cold eggs are much more likely to curdle..

let them get to room temp 1st Smile

RamonaFlowers · 26/02/2011 21:49

Caught - I do my fairy cakes that way - Nigella's recipe. Just through everything a bowl, whizz, and add a little milk (room temp) until soft, dropping consistency. Get's the same results as some far more labour intensive methods.

I am baking a lot with ground almonds lately. I am loving their work.

caughtinanet · 26/02/2011 22:51

ramona - really don't like almonds so won't join you with those, planning to try a ginger and pear sponge pudding tomorrow - sounds yum Smile

RamonaFlowers · 26/02/2011 23:22

I hate anything Almond flavour (bakewells, marzipan - VOM!) but they just add a buttery nuttiness which is, well, atm novel.

Original poster
TheSkiingGardener · 26/02/2011 23:32

Ok, I shall try and get a chance to bake tomorrow. All room temp ingredients, no overbeating, flour at the ready. And see what happens.

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