Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About
The temperature of ingredients is important when you mix a cake. Fat which is chilled will not cream easily. Cold eggs will quickly curdle when added to the creamed fat and sugar, and the cake will lose in lightness and good texture.
Bring fat and eggs required out of the refrigerator or cold larder some time in advance. While preparing the other ingredients, fill the mixing bowl to be used with warm water and put the eggs in to warm up. By the time everything else is ready the eggs will be at just the right temperature for cracking and whisking and the bowl will be pleasantly warm when the fat and sugar are put in for creaming.