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Making Pound Cakes With Overbeat Eggs
It would help to consider a few factors when preparing pound cakes for any occasion. An overbeaten egg mixture will reduce the cake’s fluffiness because the batter may overflow in the pan. That will make the crusts fragile and cause them to fall apart quickly as the pound cake cools.
If you want your mixture to have the optimal consistency, use medium speed and only mix the ingredients for a short time. Only mix them until they are white and soft.
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