Egg yolks will increase in volume when whisked but not as much as egg whites and use a glass or ceramic bowl but wipe it out with a drop of vinegar first to make sure thereis no fat residue in the bowl.
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By *am123Man
over a year ago
essex chelmsford |
come on girls shes trying to ask a simple question and some advise lol, is it ur hand action maybe longer strokes than ur used to ? hope some one answers u sensible in a min hun good luck  |
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By *am123Man
over a year ago
essex chelmsford |
"Egg yolks will increase in volume when whisked but not as much as egg whites and use a glass or ceramic bowl but wipe it out with a drop of vinegar first to make sure thereis no fat residue in the bowl.
"
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By (user no longer on site)
over a year ago
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"Mine always doubles in size talking to miss cheekychops but if i am going to get some cake as well as eat her i have to give a polite answer"
Creep.... Just coz ya wanna have ya cake and ear it.... Errr... her...!!!
Are the eggs straight out of the fridge...? Not a good idea...  |
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If you have trouble getting yolks and sugar to volumise put the bowl over simmering water as you whisk. Once it starts (you'll know cos it all goes paler) remove from above the water - you don't want the eggs to cook.
And this is how you make a true sponge cake, with whole eggs, sugar and no butter or marge. It's just a sod if you don't have an electric whisk! |
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And it works best with very fresh eggs. Check the freshness by putting in a glass of water. Fresh eggs will sink and lie flat. Older eggs will lift at one end. If they float don't use them for anything they're stale! |
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By (user no longer on site)
over a year ago
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Don't know about whole egg and sugar, however, I always manage to get the egg yokes and sugar to fluff up and double in size using a 2-prong electric hand whisk.
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