Ingredient Temperature Matters

For cakes and meringues, work with everything at room temperature as the ingredients will emulsify more easily and eggs will whip up to a greater volume than when chilled. To bring eggs up to temperature quickly, sit them in their shells in a bowl of warm water for a few minutes. Conversely, for pastry, things need to be kept icy cool to stop the butter melting into the flour. Butter temperature matters most of all as its consistency alters dramatically. Cold butter is key for most pastries, pie crusts and scones to create pockets of steam in the oven and a flaky texture (if the dough gets too warm, the effect is lost). Soft - but not melty-soft - butter is needed for cakes and buttercreams so it can be incorporated smoothly and trap air in its creamy bulk. Melting butter breaks its emulsion and can be put to use when you want a dense, fudgy texture.