You can still eat it, it's fine. usually egg yolk is left out so that cake mix is pristine white. Give it a little pat around the edges and on the bottom too. Try experimenting, reducing 1 yolk at a time and see if you like the results. Souffle cakes (the kind that depend on whipped egg whites for their structure, like angel food and some of the cakes used in swiss rolls) are prone to tasting eggy for the first few hours after they're cooked. What happens is, if you don't, you actually end up with pieces of it 'scrambled' in the cake and that's what your smelling. I always do cakes by adding everything in the bowl together, no beating of eggs beforehand, and using an electric hadnwhisk. Eggs, to most, might seem like a fundamental component of baked goods. Growing up, I ate all the usual stuff—cakes, brownies, cookies, and the like. Do Mug Cakes Actually Taste Good? By the way, this is NOT the texture of “sad” or fallen cake (which I think is delicious), instead, it’s just wet. I can only say that I assume they are happy with a stronger egg taste than many of would be. But for other recipes, like cakes, that rely on the egg whites to provide some of the structure I would be careful not to overdo it with the yolks as you could compromise the structure. egg whites are what makes the cake hold together. If your cake is hard, the problem probably lies in the beating. What’s wrong with my cake? If you wanted to experiment, I would think dropping 1, maybe 2 eggs might still give you adequate setting power, but going all the way to 3 would seem too big a cut. If you follow any food blogs, accounts or websites, you must have seen all the viral posts on “mug cakes”. But not to me. The cake will still taste like cake BUT the texture changes dramatically. It’s an easy sell for modern busy/lazy people, because it’s a quick cake recipe that’s supposed to take no longer than 5 … Can I fix it? But when I had cake at a friend’s birthday party, I’d always notice something a little…off. In 20+ years of baking I have either never had it curdle or don't know what a curdled mix looks like and it happens every time I keep eggs out of the fridge and use Stork. Your cake could smell like egg because if you didn't use an electric beater or mix the cake good enough (manually), you may not have 'beaten' the egg(s) good enough. Chocolate-Cherry Brownie Cake My grandmother taught me the tricks to making this cake, and I've added my own special touches. A wet, heavy cake feels like a wet blanket when you are expecting light and fluffy. I have more requests for the icing than I do anything else! To help prevent a dry, dense cake, let’s add a creamy and light wet ingredient. This is an easy problem to fix – just run a sharp knife around the edge of the cake, between the cake and the baking tin. Not as airy. Don’t panic! Now.. if you had left out the egg whites.. that would not have been good and you would have known immediately that you had forgotten them, when you took the cake out of the oven. why does my swiss roll taste like egg? I hope this helps. Recipes are always written in the order that they should be mixed in. the cake will be fine. It was richer than I was used to. Add Sour Cream. If the eggs in a recipe don’t do a lot of the structural work (like for cookies) then I would say you could use egg yolks at the same weight as the whole eggs. Before running to the store, let's explore why your cake tastes like sh*t. 1) You didn't respect the order. My cake is stuck and doesn’t want to move from the tin – help! —Susan Hayes, Massapequa, New York Milk is usually required in a cake recipe to thin out the batter and lighten up the crumb, but sour cream is often overlooked. 2. More moist. "Why does my cake taste like a brick?" 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