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Post by Sylvia on Nov 15, 2008 12:41:04 GMT -6
Most recipes for cakes call for butter and sugar to be mixed until soft and light and then you beat the whisked eggs gradually into the mix - I have found if you sieve 1 Tbsp of flour into the mix with the first drop of egg, you can avoid the curdled look.
Sylvia
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Post by Chris in NM on Nov 15, 2008 20:05:02 GMT -6
I have never never done this and have never had a problem. Hmmmm! However I always use my mixer. Maybe that could be it? Chris
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