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Hi can anyone help. I have tried over and over to cream margarine and sugar, then adding eggs gradually EVERYTIME without fail even after I mix for ages and add a tiny bit at a time it curdles. All my ingredients are at room temperature. I am using a paddle attachment on my old kenwood stand alone electric mixer. Last night I decided I’d be brave and try and attempt it again. Guess what!? It curdled. My Fiancé tried to do it to eliminate the fact it wasn’t just me and it curdled. So frustrating. If I add a tablespoon of flour it doesn’t make too much difference. If I do add a tablespoon of floor can I over beat the mix? Sorry for my rant its so frustrating and don’t know where I’m going wrong.

Hi bekacake

I checked out Delia Smith online and she recommends a teaspoon of egg at a time. Sounds painfully slow but worth a try if you are having this problem a lot. Maybe although the eggs are at room temperature your kitchen is very cold. Alternatively you could do an all in one sponge mix – the baking queen Mary Berry uses this a lot.

Hi Bekacake

Which margarine are you using? If it’s the spreadable it will be too soft. Butter is much better but if you want to use marg then use the block type. Margarine has a much higher content of water so when you add another liquid to it ie the eggs, it doesn’t emulsify as well. I know we say have everything at room temp, but that makes soft margarine even softer and when beaten the friction from the beater makes it melt even more. You can add a tablespoon of flour 3 or 4 times, incorporate it on slow. . A curdled mix is not spoiled, don’t worry, add the remaining flour and gently fold it in with a large metal spoon. Don’t over mix, if you can still see a bit of flour don’t worry,. Pour into your tin and bake as normal. The only thing that will happen is your cake won’t rise quite as much, but it will still be a good size and still taste good. Try again, make a small cake so you’re not using too many ingredients and post with your results. Chin up, big hugs! x

Hi, add a spoonful of flour after each bit of egg, I find flora buttery the best to use to. And Los make sure ingredients aren’t to warm.

This website is a god send for answers! Thanks so much for all your help and support! Madeitwithlove I will be attempting it again this week I will post with results! Thanks again

Hi guys, just an update on the recipe! Worked like a dream i make a 6 inch, 8 inch a lemon drizzle loaf and 12 cupcakes. Safe to say i’m on a roll. The butter instead of marg made all the difference 😀

Thanks again

We’ll all be around for coffee and cake Bekacake, get the kettle on! x