Discovered the hard way that room temperature eggs matter more than I thought

I tried making a chiffon cake with cold eggs straight from the fridge (because I was impatient) and it came out flat and dense. Learned that cold eggs don't whip up properly for that airy texture. Has anyone else ruined a cake by skipping the temp check?

2 comments

2 Comments

calebrivera28d ago

Oh man, cold eggs are basically a CAKE TRAGEDY waiting to happen. My first attempt at chiffon was a dense little pancake that probably could've doubled as a doorstop.

thompson.christopher28d ago

Did you account for the humidity in your kitchen too? High moisture can mess with egg foam even if they're at room temp.