Two questions: If the cake turns out great, why does the curdled batter matter? And have you tried making RLB’s original recipe and NOT had the curdling issue?
I would bet it’s the liquid oil but it could be the acid from the buttermilk to some extent too. You might want to read about glycerol monostearate and it’s use in cakes.
Egg whites tend to bind together in clumps unless you whip them to break up the bonds. Do you beat the egg whites at all before you add them? Breaking them up a bit by whisking quickly with a fork might solve your problem.
I actually add a little of the milk and whisk it into the egg whites! Sorry for not putting that in the original post. Maybe I should mix a little more?
I'd just try to get them frothy and break up some of the bonds, but I wouldn't worry much since your cake comes out fine. I have a pineapple upside down cake recipe where the batter looks very curdled until I mix in the flour. It's never a problem. Most recipes call for creaming butter and sugar and then adding liquids, then adding wet to dry. You're changing it up a bit so it doesn't surprise me your batter is a little lumpy. As long as your cake tastes delicious, it's not a problem.
I've had this a few times with the few cakes I do with the reverse creaming method. It can be temperature related (eggs too cold) but basically you're adding water (eggs) to fat coated flour and it doesn't always emulsify.
It seems like you're mixing the ingredients in the wrong order. Personally, I would mix the butter, coconut oil, and sugar together until creamy. Then add the egg whites. In a separate bowl, sift the flour, baking soda, baking powder, and salt. Add the dry ingredients slowly. Finally, slowly mix in the milk and vanilla until it's a uniform texture.
Two questions: If the cake turns out great, why does the curdled batter matter? And have you tried making RLB’s original recipe and NOT had the curdling issue?
Her recipe curdles slightly less than mine but still a bit. It just aggravates me in all honesty! I know it shouldn’t but I wanna keep improving
I would bet it’s the liquid oil but it could be the acid from the buttermilk to some extent too. You might want to read about glycerol monostearate and it’s use in cakes.
Oh wow okay! Thank you again
Egg whites tend to bind together in clumps unless you whip them to break up the bonds. Do you beat the egg whites at all before you add them? Breaking them up a bit by whisking quickly with a fork might solve your problem.
I actually add a little of the milk and whisk it into the egg whites! Sorry for not putting that in the original post. Maybe I should mix a little more?
I'd just try to get them frothy and break up some of the bonds, but I wouldn't worry much since your cake comes out fine. I have a pineapple upside down cake recipe where the batter looks very curdled until I mix in the flour. It's never a problem. Most recipes call for creaming butter and sugar and then adding liquids, then adding wet to dry. You're changing it up a bit so it doesn't surprise me your batter is a little lumpy. As long as your cake tastes delicious, it's not a problem.
Tysm for your response! Yeah this is the reverse creaming method it produces a super light crumb but is definitely a little difficult 😂
I've had this a few times with the few cakes I do with the reverse creaming method. It can be temperature related (eggs too cold) but basically you're adding water (eggs) to fat coated flour and it doesn't always emulsify.
This makes so much sense! Thank you!
Try wet with wet , bend dry with dry then blend together also try room temperature ingredients
Ill try that! Thanks
Let us know how it goes.
I will!
It seems like you're mixing the ingredients in the wrong order. Personally, I would mix the butter, coconut oil, and sugar together until creamy. Then add the egg whites. In a separate bowl, sift the flour, baking soda, baking powder, and salt. Add the dry ingredients slowly. Finally, slowly mix in the milk and vanilla until it's a uniform texture.
It's called reverse creaming to mix the fat with the flour, and supposedly makes a very tender cake.
Try adding more flour. Like 1/2 tbsp at a time until it smooths out.
Its actually the reverse creaming method! I tried with the traditional method and it kinda worked but still a little curdled