For reasons that I shall reveal in good time, I’m on a cake baking spree at the moment. Today I made some very basic (and idiot proof, so I thought) lemon drizzle cakes. I used a Mary Berry recipe, but the cakes tasted rather eggy in the end 
I have made copious sponges in my lifetime and I’ve never had this before. Is anybody able to shed any light on why this happened? Free range eggs were all room temperature, in date, etc. Cake batter was blended nicely… recipe adhered to the 4-4-4-2 “rule”… so I can’t quite work it out…
I was going to ice these mothers, but given the unsavoury slightly eggy nuances, I’m just not going to bother.
I’ve had this before and was told it happens if the eggs come from chooks that have had a lot of corn in their diet. It makes the eggs taste stronger. Apparently lime juice can help to combat this. And no amount of icing helps get rid of the taste either I’m afraid. I ended up feeding mine back to the chooks!
they still look yum… personally I would just like to know for what reason you are on a cake-baking spree
Love the new look by the way! x
Hi Alice – it may come to nothing (as many things tend to do), but this “secret project” it’s a bit of a work-in-progress! You can drop me an email as you mentioned you might have an idea about my other blog post (where I was having a quarter life crisis re: career etc!).
I wondered what size eggs you used, as I think recipes tend to refer to medium eggs.