Eggs perform several vital roles in making a successful sponge cake, so I thought it would be perfect to start here with my first taste test. In this first test, I am focusing on how the chosen eggs affect the quality of the cake's rise, its taste, appearance and its crumb structure. The prices of eggs have increased dramatically over the last three years and due to this, it can be tempting to cut corners and buy cheaper eggs of a lesser quality than to buy organic free range eggs.
However, I find that every time I am tempted to reach out for the economy battery hen eggs, my conscience stops me. To meet the requirements of my taste test I needed to use cheap eggs. So after some consideration, I decided to use the cheapest free range eggs I can find which are from Aldi and are priced at 99p for half a dozen.
At the other end of the scale, Posh Birds eggs are the brand I have chosen as my premium range eggs. Retailing at £2.50 for half a dozen, these duck eggs are marketed as 'perfect for light and fluffy sponges.' The brand also touts its eco-credentials with birds that have access to better living conditions and are free to feed and roam in fields on demand.
So, will the posh eggs produce a superior quality sponge or have I been seduced by clever marketing?
Do you think there will be any noticeable differences in quality between the cakes? Feel free to make any predictions in the comments box below.
Pop back tomorrow to find out the results...
Becky BakesWell x
So, will the posh eggs produce a superior quality sponge or have I been seduced by clever marketing?
Do you think there will be any noticeable differences in quality between the cakes? Feel free to make any predictions in the comments box below.
Pop back tomorrow to find out the results...
Becky BakesWell x
No comments:
Post a Comment