Hi, I encounter this funny problem where the cake mixture becomes watery. The mixture is perfectly all right when I cream the butter with the sugar. I then add eggs one at a time but before I can finish adding all the eggs, the mixture will become watery - the cream and the oil seem to separate.
I would like to ask if anyone could advise me how to avoid this problem.
Thanks in advance, and Merry Christmas
snipped-for-privacy@pacific.net.sg
Make sure the ingredients are at room temperature. Adding cold eggs to the butter will encourage this. You can continue to beat the mixture and see if that helps. In general I don't think it is a problem. If your cake turns out fine, that's all that matters.
When it starts to curdle, add a tablespoon of the flour. That should help. Graham
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