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From: Sarah Phillips
Remote Name: 64.81.210.89
Date: 07/09/02
Time: 03:00 PM
Eggs should be added one at a time, with the mixer speed on low. This step helps to incorporate more air in the batter and adds emulsifiers from the egg yolks, the most important step when making a pound cake. It results in a creamy mixture that holds in the air bubbles in, previously created through creaming. A cake baked with poorly emulsified batter will be grainy in texture, and will look uneven and may even sink when baked.