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fairy cakes basic recipe - question about eggs

Discussion in 'Cookery' started by Milkandchalk, May 2, 2011.

  1. Milkandchalk

    Milkandchalk New commenter

    I'm using the recipe of 2 eggs to 100g of everything else.
    I've got 2 egg whites left over from making cookies earlier.
    Can I use them instead of 2 of the eggs? I've doubled the recipe so I've got 200g of everything
     
  2. Milkandchalk

    Milkandchalk New commenter

    I'm using the recipe of 2 eggs to 100g of everything else.
    I've got 2 egg whites left over from making cookies earlier.
    Can I use them instead of 2 of the eggs? I've doubled the recipe so I've got 200g of everything
     
  3. BelleDuJour

    BelleDuJour Star commenter

    Not really. You need whole eggs in most cakes. Fairy cakes are just basic sponge cake made in small portions!
    A foolproof method which takes into account doubling or trebling of quantities, and different egg sizes is to weigh the eggs in their shells, and use this weight for all other ingredients, butter, sugar and flour.
    Perfect!
     
  4. RJR_38

    RJR_38 New commenter

    I didn't understand that you meant use exactly the same weight belle until the previous poster (whose name I now cannot read) explicitly said that. That makes much more sense and seems SO much easier!! Interesting that the old imperial ratios are nothing like the metric ones - maybe that's why my victoria sponges are ever particularly great but are distinctly average. I will try this method out next time - thanks!
     
  5. Although I teach the kids at school the 2 eggs = 100g each of flour, fat & sugar. They also learn & do the weigh their eggs & then calculate their other ingredients - it is especially true for swiss rolls when it is 1 egg = 25g sugar & 25g flour (no fat)
     

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