Why does my cake mix always, always curdle

[TheSkiingGardener]

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!

Ooo tell us how you get on, samples much appreciated

I always crack my room temp eggs into a jug so I can add them really gradually. The only time there's ever a hint of curdle is when a big blob of white slurps in at once. This is solved by beating the eggs a little first so there are no big blobs and if they do go in in a blob, whisking so that you incorporate just a little at a time ( move the whisk to the side of the egg blob, iyswim). Its surprisingly difficult to explain online!

Well it worked. I think not overbeating was the key but I now have lovely, hugely risen, dark chocolate chip fairy cakes. Hurrah! And thank you!