Welcome to the Cake Decorators Q&A

I have made Mrs Jones vanilla sponge cake several times and have had good results. The only problem is that my mixture always curdles and I don’t know where I’m going wrong? I add the egg very slowly, mixing on medium speed. I also add a teaspoon of flour when I think I need it. I follow the recipe exactly but not sure why the mixture curdles. Wondered how anyone else has got on when making this cake and have they had the same problem? would appreciate any tips.

Hello Tomandhen123

Invariably a mix will curdle if lots of eggs are being added. Eggs are liquid and butter is fat, the two are not best friends. You’ll need to beat them together very well until a smooth emulsion is formed. After each egg addition beat the mixture until you see it becoming glossy. It takes a while because there’s quite a few eggs, but the mixture will come together. I add 1 slightly beaten egg in 3 goes, beating very well after each addition. It’s important to incorporate the mixture which sticks to the side of the bowl, so scrape down frequently.
I know we use everything a room temperature, however make sure the butter is still cool and firm and just leaves an indent mark from your fingers when pressed. If the butter is too soft at the start of beating it will begin to melt and become oily from the heat which is generated by the friction of the beater. Once butter becomes oily it will not form a thick, glossy emulsion with the egg. Let me know if it works for you.

Thank you. Making cakes tomorrow so will see how I go.

Oh Thankyou for answer it has helped me too. I’ve been racking my brain as I’m having the same trouble xx

Pleased the answer has helped Smurf. xx