"Cheong Yin Ping" > wrote in message
...
> Hi,
> I encounter this funny problem where the cake mixture becomes watery.
> The mixture is perfectly all right when I cream the butter with the
> sugar. I then add eggs one at a time but before I can finish adding all
> the eggs, the mixture will become watery - the cream and the oil seem to
> separate.
>
> I would like to ask if anyone could advise me how to avoid this problem.
>
> Thanks in advance, and Merry Christmas
>
>
>
When it starts to curdle, add a tablespoon of the flour. That should help.
Graham