Tuesday, 18 December 2012

Eggs and a Victoria Sponge

 Which of these eggs would be best for this cake? Well, it doesn't matter what colour the shell is, as long as the eggs you choose are equal in size.

To be really accurate - For a  Victoria sponge cake the weight of the eggs should be the same as the other ingredients i.e. 8oz of flour, 8oz sugar, 8oz margarine and 4 eggs(weighing 8oz)
The darker the egg yolks the darker your sponge will be when it is baked and pale yolks will give a pale coloured sponge.
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