Cakes taste of egg

Star0Fire · 2023-07-30T16:34:17+00:00

I've found for the third time now that my cake tastes and smells of egg. Once it was cookie slice actually, the other two times vanilla cake. I've had a look online but can't work out which is the reason for me. Possibilities are using too many eggs, not mixing the eggs in well enough and over baking. Does anyone have any experience with this and how to fix it? Thanks!

AHugeTinyMistake · 30/07/2023 17:44

Make cakes that don't involve egg?

orangegato · 30/07/2023 17:45

Can’t help without the ratio you’re using…

1 or 2 eggs per recipe should be fine, any more and it’ll be an omelette.

CountryStore · 30/07/2023 17:46

Try vegan or egg-free cake recipes?

Original poster

Star0Fire · 30/07/2023 17:52

I have tried egg free. I did a vegan cake using buttermilk (made from soya milk and lemon juice) and soya yoghurt. But it was too moist, I am making cake to crumble for cake pops, and that seemed a bit too soft. I'm not against using a vegan recipe though, since I regularly need to bake vegan for family anyway. So I might experiment and try another eggless recipe.

This is the cookie bar recipe I used, which only takes 1 egg www.janespatisserie.com/2018/09/17/kinder-bueno-cookie-bars/ but they were un-giftable due to the egg taste, maybe under mixed?

OP posts:

midlifecrash · 30/07/2023 17:56

Oven too high?

ChrisPPancake · 30/07/2023 17:58

Are you using fresh eggs?

marylou25 · 30/07/2023 19:09

Have you had someone else taste them without influencing them as to what they are looking for :) and do they find they smell/taste the egg? I'm wondering are you more sensitive to the smell/taste maybe as that Kinder Bueno recipe with only one egg couldn't really taste or smell of egg unless the egg was dodgy! Are you tasting things while still hot/warm as the egg taste can be stronger then but even at that the only thing I ever get a smell of eggs from when hot is a whisked fatless sponge that has a large proportion of egg.

Original poster

Star0Fire · 30/07/2023 21:37

Oven could be too high, it's not the best/most accurate. Fresh eggs- they're just medium free range from supermarket, bought a week or two ago so not fresh

OP posts:

Original poster

Star0Fire · 30/07/2023 21:41

marylou25 · 30/07/2023 19:09

Have you had someone else taste them without influencing them as to what they are looking for :) and do they find they smell/taste the egg? I'm wondering are you more sensitive to the smell/taste maybe as that Kinder Bueno recipe with only one egg couldn't really taste or smell of egg unless the egg was dodgy! Are you tasting things while still hot/warm as the egg taste can be stronger then but even at that the only thing I ever get a smell of eggs from when hot is a whisked fatless sponge that has a large proportion of egg.

Oo interesting point! I've not let anyone else try the eggy cakes so I'm not sure. My DH is lactose intolerant (hence the vegan baking sometimes) so I've not checked whether anyone else can smell/taste it too.
I made cake pops 2 days ago as well as today but they were vegan last time but they definitely didn't smell the same as these.
I'd say todays was more darker brown, some bits on top were too crisp so I cut them off to not use, so maybe it is over baking causing it?

OP posts:

TokenGinger · 30/07/2023 22:14

It doesn't help with the cookie bars given it's just one egg, but I find Jane's Patisserie recipes very eggy and my partner complained about the same.

I now follow the egg weigh method. Weigh your eggs in their shells. Then your butter, sugar and flour to match that amount.

Use a whisk to mix your sugar and butter until light and fluffy, add in your vanilla essence, then keep your mixer on and add one egg at a time so that you don't knock out the air you've created from whisking. Then switch out the whisk for your paddle attachment and mix in the flour for no more than 30 seconds so that it doesn't get over beaten.

I usually do between 500-550 of eggs, split across 3 8" tins, on 160 for 45 mins. Sometimes they need 50 mins if they're closer to the 550 weight.

Original poster

Star0Fire · 31/07/2023 08:48

TokenGinger · 30/07/2023 22:14

It doesn't help with the cookie bars given it's just one egg, but I find Jane's Patisserie recipes very eggy and my partner complained about the same.

I now follow the egg weigh method. Weigh your eggs in their shells. Then your butter, sugar and flour to match that amount.

Use a whisk to mix your sugar and butter until light and fluffy, add in your vanilla essence, then keep your mixer on and add one egg at a time so that you don't knock out the air you've created from whisking. Then switch out the whisk for your paddle attachment and mix in the flour for no more than 30 seconds so that it doesn't get over beaten.

I usually do between 500-550 of eggs, split across 3 8" tins, on 160 for 45 mins. Sometimes they need 50 mins if they're closer to the 550 weight.

I will do this next time, thanks for the tips. I've heard of the egg weight method but didn't know whether it was including shells or not.
With the cookie bars I can only think maybe I didn't mix them up enough. I have a whisk but no mixer with a paddle attachment

OP posts:

MetricMs · 31/07/2023 08:54

Are you adding something warm (milk or butter) to the eggs too quickly when you mix? That will part cook them before they’re mixed in to the batter and the mix goes in the oven. So you’re basically scrambling eggs and then adding them to the batter. That creates a cooked egg flavour.

Either that or your taste buds have become sensitive for some reason.

TheBermudaTriangle · 05/08/2023 18:47

Just adding to this - consider the size of eggs the recipe calls for (if silent, I guess medium eggs). I know when I've used large eggs (and not adjusted for this), the recipe definitely has that flavour coming through.