Eggs

Have you ever made a cake without eggs? It’s difficult. Besides adding richness, flavor and color, eggs help build a homogeneous batter, binding the whole together. They are a basic ingredient of the liquid portion of your batter. Like fat, eggs incorporate air bubbles which contribute to the leavening. While baking, the protein in the eggs works with the flour to create the cake’s structure.

The size and temperature of your eggs are, therefore, two of the most important aspects in making successful butter cakes. I always use large eggs, at room temperature. If you are in doubt about the size of your eggs, weigh them. Each of your large eggs should weigh 2 ounces in its shell. To bring eggs to room temperature, simply place the number you need in a mixing bowl and cover them with lukewarm water for 15 minutes. Then remove and dry them, and proceed with the recipe.