I’m a Bake Off finalist and here’s why you should NEVER use eggs straight out of the fridge

I’m a Great British Bake Off finalist and here’s why you should NEVER use eggs straight out of the fridge – it makes all the difference to how your cakes rise

A former Great British Bake Off contestant has revealed why you should never use eggs straight out of the fridge.

Alice Fevronia, 32, from London, highlighted how using cold eggs affects the texture and rise of cakes in a new Instagram Reel.

Earlier this week, the former Geography teacher – who appeared on the show in 2019 – filmed a video comparing a sponge made with cold eggs  versus another with room temperature ones.

Alice wrote in the caption: ‘Ok, so I’m definitely guilty of being impatient and just ploughing on with a recipe, grabbing ingredients straight from the fridge.

Alice Fevronia, 32, appeared on the Great British Bake Off in 2019. The social media star posted a new Instagram Reel this week urging followers to not bake with cold eggs

Alice Fevronia, 32, appeared on the Great British Bake Off in 2019. The social media star posted a new Instagram Reel this week urging followers to not bake with cold eggs

‘How much difference can it really make? Well, a lot!’ 

Her video – which has amassed over 82,000 views – showed how a sponge that had been baked using room temperature eggs had risen considerably more than the cake made with cold ingredients. 

As result, the cake which had been made with cold eggs appeared denser and more stodgy than Alice’s perfect example bake.

Explaining why the temperature of the ingredients makes all the difference, Alice continued: ‘Eggs act as an emusifier, which means that they help to bind the mixture together.  

Her video - which has amassed over 82,000 views - showcased how the temperature of eggs affects the rise and texture of your cakes

Her video – which has amassed over 82,000 views – showcased how the temperature of eggs affects the rise and texture of your cakes

A cake batter made with cold eggs

A cake batter made with room temperature eggs

Left: Alice shows a curdled cake batter made with cold eggs. Right: A silky smooth cake batter made with room temperature eggs

‘Cold eggs can make softened butter firm up, causing your batter to separate and curdle and affecting the rise and quality of your bakes.’

She then proceeded to show the difference between the cake batters too.

While the cold egg batter was lumpy and dense, Alice’s other mix turned out silky smooth – which is the exact texture you need for a light sponge.  

If you don’t have time to wait for your eggs to reach room temperature, the social media star recommended popping them in a bowl of warm water for 15 minutes beforehand. 

Alice recommended popping eggs in some warm water to get them to room temperature

Alice urged followers to stop using cold eggs in their bakes

Left: Alice recommended popping eggs in some warm water to get them to room temperature. Right: She explained how cold eggs can make the batter curdle

Alice's video racked up over 82,000 viewers and prompted viewers to share their gratitude in the comments

Alice’s video racked up over 82,000 viewers and prompted viewers to share their gratitude in the comments

In the past 24 hours, Alice’s video has amassed over 82,000 views and 4,300 likes  – and fans were grateful for the advice.

One wrote: ‘Wow, what a difference it makes!’

Another added: ‘Thank you for illustrating the difference so effectively! I never thought it was a big deal to have my egg room temp, but now I’m convinced that I need to change my ways!’

Meanwhile, fellow Bake Off star Rahul Mandal – who won the series in 2021 – wrote: ‘Great tip.’

Alice got all the way through to the final of The Great British Bake Off in 2019 and was narrowly beaten by David Atherton.

Last year, she founded her business On The Cake Stand – which connects users with local independent bakers in their area. 

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