When making a Victoria Sponge Cake today I managed to curdle the mixture when adding the eggs to the butter and sugar mixture. I thought I would have to throw the mix away until I stumbled across this quick fix! All I had to do was transfer the mix to a microwave safe bowl or jug, then heat in the microwave on the defrost setting or on 30 percent power for 10 second increments, beating in-between. Soon you will see the mixture return to its normal state and voilà all fixed!
[…] butter and egg mixture but found a neat trick to fix that problem which I’ll make a separate post about because I think it’s genius! We enjoyed this with a glass of Arthur Metz, Cremant […]
Great tip. Will try it next time. I am always curdling my cake mix.
Awesome, I’m so glad I learned this 🙂 thanks! Another mistake I often make is allowing my egg yoke mix to scramble/over-heat while making egg custard or hollandaise sauce on a double boiler. I wonder if there is a similar fix for that.
Girl you saved my cake. My first attempt curdled, I baked it anyway, and it came out awful. My second attempt curdled (ingredients were room temp both times) and I tried your microwave trick. After 3-4 zaps, it came back together and now it looks like real cake. Thank you!