Curdling in Cake Mixing
Year Aunt Maisy, Could you tell me why eggs curdle in a cake mixture, and how to prevent it. I do a lot of baking and it is most annoying when this happens, as it spoils the cake. I do beat the sugar and butter awfully well, too. "Mother of Four’ Wee Children." Try sitting in just a little of the measured flour to the creamed butter and sugar before adding eggs. Some people continue to add sifted flour and eggs alternately. Others say that adding a pinch of salt to the eggs while beating them will prevent this curdling; and still another idea is to beat the mixture always in a basingstanding in an. outside pan of hot water. Personally I've always found adding the, small amount of sifted flour the best method.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19490930.2.44.3.1
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New Zealand Listener, Volume 21, Issue 536, 30 September 1949, Page 23
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138Curdling in Cake Mixing New Zealand Listener, Volume 21, Issue 536, 30 September 1949, Page 23
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