Whisk eggs until light and fluffy to build lift in cake batter
Beat eggs with a whisk/mixer until they become light and fluffy (about 90 seconds) to incorporate air.
Start by whisking the eggs alone until they visibly lighten and increase in volume. This aeration helps create a softer, lighter crumb in the finished bake.
The short version
- Aeration early on helps a lighter sponge
What you need
- mixing bowl
- hand whisk or electric whisk
How to do it
- 1
Add eggs to a mixing bowl.
Watch this step - 2
Whisk with a hand whisk or electric whisk until light and fluffy (around 90 seconds in real time).
Stop when the mixture looks noticeably lighter and airy.
Watch this step
What goes wrong
Stopping before the eggs become light and fluffy
Keep whisking until you see clear lightening and increased volume.
Why it works
Whisking traps air in the egg foam, which expands in the oven and contributes to rise and tenderness.
Put it to use
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