Eggs, to most, might seem like a fundamental component of baked goods. why does my swiss roll taste like egg? Before running to the store, let's explore why your cake tastes like sh*t. 1) You didn't respect the order. Don’t panic! Milk is usually required in a cake recipe to thin out the batter and lighten up the crumb, but sour cream is often overlooked. If you follow any food blogs, accounts or websites, you must have seen all the viral posts on “mug cakes”. In 20+ years of baking I have either never had it curdle or don't know what a curdled mix looks like and it happens every time I keep eggs out of the fridge and use Stork. You can still eat it, it's fine. 2. More moist. —Susan Hayes, Massapequa, New York The cake will still taste like cake BUT the texture changes dramatically. Give it a little pat around the edges and on the bottom too. "Why does my cake taste like a brick?" Your cake could smell like egg because if you didn't use an electric beater or mix the cake good enough (manually), you may not have 'beaten' the egg(s) good enough. It was richer than I was used to. Do Mug Cakes Actually Taste Good? Growing up, I ate all the usual stuff—cakes, brownies, cookies, and the like. If the eggs in a recipe don’t do a lot of the structural work (like for cookies) then I would say you could use egg yolks at the same weight as the whole eggs. It’s an easy sell for modern busy/lazy people, because it’s a quick cake recipe that’s supposed to take no longer than 5 … the cake will be fine. I have more requests for the icing than I do anything else! usually egg yolk is left out so that cake mix is pristine white. I hope this helps. Add Sour Cream. I can only say that I assume they are happy with a stronger egg taste than many of would be. By the way, this is NOT the texture of “sad” or fallen cake (which I think is delicious), instead, it’s just wet. What’s wrong with my cake? Not as airy. I always do cakes by adding everything in the bowl together, no beating of eggs beforehand, and using an electric hadnwhisk. If your cake is hard, the problem probably lies in the beating. What happens is, if you don't, you actually end up with pieces of it 'scrambled' in the cake and that's what your smelling. If you wanted to experiment, I would think dropping 1, maybe 2 eggs might still give you adequate setting power, but going all the way to 3 would seem too big a cut. But when I had cake at a friend’s birthday party, I’d always notice something a little…off. Try experimenting, reducing 1 yolk at a time and see if you like the results. Can I fix it? The melted chocolate keeps the icing from being too dry and gives it a texture similar to chocolate ice cream. My cake is stuck and doesn’t want to move from the tin – help! But for other recipes, like cakes, that rely on the egg whites to provide some of the structure I would be careful not to overdo it with the yolks as you could compromise the structure. Chocolate-Cherry Brownie Cake My grandmother taught me the tricks to making this cake, and I've added my own special touches. To help prevent a dry, dense cake, let’s add a creamy and light wet ingredient. This is an easy problem to fix – just run a sharp knife around the edge of the cake, between the cake and the baking tin. egg whites are what makes the cake hold together. A wet, heavy cake feels like a wet blanket when you are expecting light and fluffy. Recipes are always written in the order that they should be mixed in. Souffle cakes (the kind that depend on whipped egg whites for their structure, like angel food and some of the cakes used in swiss rolls) are prone to tasting eggy for the first few hours after they're cooked. 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