Tag Archives: When

Why Do Some Recipes Work When Beating Egg And Others Don’t?

One sponge recipe will say to seperate the egg white, beat till forms a peak and then folk the yolk in later. Other recipes will say whisk up the whole egg till it is aerated etc. If you followed the recipe where you separate the egg white from the yolk and you accidentally got a bit of yolk in, then the fat from it will destroy the beating properties and it won’t aerate properly. Why is it different when beating the whole egg for a sponge which turns out with great success?