Matt's B'day Cake
Gosh... here's another overdue entry. After 2 weeks of enduring nights of editing reports and going through presentations, it is finally (almost) over. Thank God. I've been so overwhelmed by school work that there has been absolutely no time at all to make a little trip down to Orchard Rd, despite living like 5 minutes away. Gosh I sound like all
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bello
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When beating/whisking the egg yolks, eggs, and sugar together, you do that until they 'form stiff white peaks', right? Basically, look like the consistency of whipped cream, only...not? XD;;
I've tried making a sponge cake recipe before (specifically one that was like a Japanese Christmas Cake) and the recipe didn't say to beat the eggs and whatnot until they were 'light and fluffy' and it came out flat and not good. DX I think it turned out that way because that specific step to whisk/beat the hell out of those ingredients wasn't there and I kinda just wanted a confirmation on it before attempting to make it again. XD
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1) Nope it beating/whisking the eggs and all together doesn't actually form stiff peaks in this case. It just becomes a pale yellow mixture, that kind of expands but with loads of air cuz u beat it for so long. It only becomes "stiff white peaks" when u beat egg white.
2) Yepp... just follow the instructions as above, beating it like crazy (note it's a total of 20 mins there). use an electric beater alright.
GOOD LUCK!!! Let me know how it turns out:):)
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lyd
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-Yeow!
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