I have another question which has stumped me for ages and now luckily I have found this forum..which may provide the answer.
Everytime my wife either bakes her own cake....or purchases the supermarket pre-packaged "cake mix" which entails adding eggs and/or milk and just beating the whole lot and baking them....the outcome is always a cake.....with the taste of "raw eggs" I am just wondering why this occurs. She always tests the cake prior to bringing it out from the oven...where she inserts a skewer in the middle of it and if it comes out clean....the cake is baked. So it cannot be "under-baking" But the taste...even when it is chocolate and/or any other flavour........is that of "raw eggs"?????
Everytime my wife either bakes her own cake....or purchases the supermarket pre-packaged "cake mix" which entails adding eggs and/or milk and just beating the whole lot and baking them....the outcome is always a cake.....with the taste of "raw eggs" I am just wondering why this occurs. She always tests the cake prior to bringing it out from the oven...where she inserts a skewer in the middle of it and if it comes out clean....the cake is baked. So it cannot be "under-baking" But the taste...even when it is chocolate and/or any other flavour........is that of "raw eggs"?????