Cake Taste Like Egg

Baking By Nicki0802 Updated 14 Apr 2010 , 5:12pm by Nicki0802

Nicki0802 Posted 11 Mar 2010 , 4:07pm
post #1 of 9

I followed a recipe found online and when I tasted the cake it tasted like egg. Has anyone had this problem? Please help! Here is the recipe I used:

3 cups of flour
1 package vanilla pudding
3 tsp baking powder
1/2 tsp salt
2 1/2 sticks butter
2 cups sugar
1 cup milk
6 eggs
vanilla
lemon zest

8 replies
MissCakeCrazy Posted 11 Mar 2010 , 5:10pm
post #2 of 9

you may have used larger eggs than what is required in the receipe. I would reduce it to 4 eggs.

Kayakado Posted 12 Mar 2010 , 6:54pm
post #3 of 9

If you are tasting the cake when it is fresh out of the oven or still warm, the egg taste is stronger. Once refrigerated over night the egg taste will disappear.

Trish43 Posted 12 Mar 2010 , 7:04pm
post #4 of 9

You my want to use 3 lrg eggs next time. 6eggs is too much for that recipe.

DetailsByDawn Posted 12 Mar 2010 , 7:26pm
post #5 of 9

Sounds like a recipe for a white cake to me... It probably requires 6 egg whites only. Usually you can use 3 whole eggs instead, if you don't mind the cake not being super white. HTH.

artscallion Posted 12 Mar 2010 , 8:15pm
post #6 of 9

The above mentioned notion of too many whole eggs may be the issue. But aside from that, how much vanilla did you use? The recipe doesn't indicate an amount. One of the main purposes of vanilla, and the reason you see it in almost every baked goods recipe, is to balance/hide/cut the taste of the eggs. This is why, even in say an almond cake, it'll never call for just almond extract. It almost always also calls for vanilla.

DetailsByDawn Posted 12 Mar 2010 , 8:21pm
post #7 of 9
Quote:
Originally Posted by artscallion

The above mentioned notion of too many whole eggs may be the issue. But aside from that, how much vanilla did you use? The recipe doesn't indicate an amount. One of the main purposes of vanilla, and the reason you see it in almost every baked goods recipe, is to balance/hide/cut the taste of the eggs. This is why, even in say an almond cake, it'll never call for just almond extract. It almost always also calls for vanilla.



I never knew that! Thanks!!

djs328 Posted 12 Mar 2010 , 8:58pm
post #8 of 9
Quote:
Originally Posted by artscallion

The above mentioned notion of too many whole eggs may be the issue. But aside from that, how much vanilla did you use? The recipe doesn't indicate an amount. One of the main purposes of vanilla, and the reason you see it in almost every baked goods recipe, is to balance/hide/cut the taste of the eggs. This is why, even in say an almond cake, it'll never call for just almond extract. It almost always also calls for vanilla.




Thank you, artscallion, for the new thing I learned on CC today! icon_smile.gif
VERY interesting!!!

Nicki0802 Posted 14 Apr 2010 , 5:12pm
post #9 of 9

Thank you for all your suggestions. Next time I will try it with less eggs!

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