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. Can I fix it? 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. More moist. Do Mug Cakes Actually Taste Good? Recipes are always written in the order that they should be mixed in. I can only say that I assume they are happy with a stronger egg taste than many of would be. I always do cakes by adding everything in the bowl together, no beating of eggs beforehand, and using an electric hadnwhisk. 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. —Susan Hayes, Massapequa, New York 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 … It was richer than I was used to. 2. the cake will be fine. To help prevent a dry, dense cake, let’s add a creamy and light wet ingredient. 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. Don’t panic! If you follow any food blogs, accounts or websites, you must have seen all the viral posts on “mug cakes”. A wet, heavy cake feels like a wet blanket when you are expecting light and fluffy. What’s wrong with my cake? Growing up, I ate all the usual stuff—cakes, brownies, cookies, and the like. Add Sour Cream. 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. Milk is usually required in a cake recipe to thin out the batter and lighten up the crumb, but sour cream is often overlooked. Eggs, to most, might seem like a fundamental component of baked goods. I have more requests for the icing than I do anything else! Try experimenting, reducing 1 yolk at a time and see if you like the results. 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. But not to me. Before running to the store, let's explore why your cake tastes like sh*t. 1) You didn't respect the order. But when I had cake at a friend’s birthday party, I’d always notice something a little…off. The melted chocolate keeps the icing from being too dry and gives it a texture similar to chocolate ice cream. 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. My cake is stuck and doesn’t want to move from the tin – help! You can still eat it, it's fine. The cake will still taste like cake BUT the texture changes dramatically. why does my swiss roll taste like egg? I hope this helps. "Why does my cake taste like a brick?" egg whites are what makes the cake hold together. If your cake is hard, the problem probably lies in the beating. By the way, this is NOT the texture of “sad” or fallen cake (which I think is delicious), instead, it’s just wet. usually egg yolk is left out so that cake mix is pristine white. 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. 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