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Why You Should Use Room Temperature Eggs When Baking Cakes

Baking recipes (especially cakes) recipes often call for using room temperature eggs and we’ve always wondered why. Does it really matter? Can I skip this step? What do room temperature eggs do? We did a little research and here’s what we found:

With room temperature eggs, the whites and yolks will combine easier when whisking. This means that the eggs will disperse more evenly into the batter, making for even cooking and a lighter texture (because the eggs trap air). To bring eggs to room temperature quickly, soak them in a bowl of warm water for 10-15 minutes.

Especially when you’re making cakes and baked goods that rely on a lot of eggs, using room temperature eggs can make a big difference in the final texture. With cold eggs, your cake will probably be fine but certainly more dense than you might like. With room temperature eggs, your cakes will be light and fluffy.