Chocolate-Cherry Brownie Cake My grandmother taught me the tricks to making this cake, and I've added my own special touches. 2. Recipes are always written in the order that they should be mixed in. By the way, this is NOT the texture of “sad” or fallen cake (which I think is delicious), instead, it’s just wet. You can still eat it, it's fine. 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. why does my swiss roll taste like egg? 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. Can I fix it? I have more requests for the icing than I do anything else! 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 … 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. Don’t panic! Now.. if you had left out the egg whites.. that would not have been good and you would have known immediately that you had forgotten them, when you took the cake out of the oven. My cake is stuck and doesn’t want to move from the tin – help! If your cake is hard, the problem probably lies in the beating. Growing up, I ate all the usual stuff—cakes, brownies, cookies, and the like. Not as airy. the cake will be fine. Give it a little pat around the edges and on the bottom too. Try experimenting, reducing 1 yolk at a time and see if you like the results. Milk is usually required in a cake recipe to thin out the batter and lighten up the crumb, but sour cream is often overlooked. 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. Add Sour Cream. I always do cakes by adding everything in the bowl together, no beating of eggs beforehand, and using an electric hadnwhisk. It was richer than I was used to. Do Mug Cakes Actually Taste Good? Eggs, to most, might seem like a fundamental component of baked goods. But when I had cake at a friend’s birthday party, I’d always notice something a little…off. egg whites are what makes the cake hold together. 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. 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. usually egg yolk is left out so that cake mix is pristine white. —Susan Hayes, Massapequa, New York I hope this helps. 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. "Why does my cake taste like a brick?" But not to me. If you follow any food blogs, accounts or websites, you must have seen all the viral posts on “mug cakes”. A wet, heavy cake feels like a wet blanket when you are expecting light and fluffy. What’s wrong with my cake? I can only say that I assume they are happy with a stronger egg taste than many of would be. To help prevent a dry, dense cake, let’s add a creamy and light wet ingredient. The melted chocolate keeps the icing from being too dry and gives it a texture similar to chocolate ice cream. 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