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

"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
>
>


Make sure the ingredients are at room temperature. Adding cold eggs to the
butter will encourage this. You can continue to beat the mixture and see if
that helps. In general I don't think it is a problem. If your cake turns
out fine, that's all that matters.

"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