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My neighbor's tip about room temperature eggs saved my cake
I used to always crack eggs straight from the fridge into my batter. My neighbor across the street, a retired baker, told me to let them sit out for 30 minutes first. I tried it last Sunday with a vanilla sponge and the texture came out way fluffier. Has anyone else noticed a big difference with room temp ingredients?
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price.alice1mo agoMost Upvoted
Oh yeah, totally agree. I noticed it most with cookies actually. Cold butter straight from the fridge makes them spread weird and get dense, but letting it sit out soft gives you that perfect chewy texture instead of a flat hockey puck. And for cakes, the batter mixes way smoother too, no cold spots where the butter or eggs make it seize up. Once you start paying attention to it you can really tell the difference in the final bake.
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linda_butler2829d ago
Totally changes the whole game once you realize room temp ingredients actually matter.
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