I forget what the curdling does, but it's something negative.
Also, the eggs are beaten into the creamed sugar and fat, whereas the flour is then folded into that batter. Beating a little of the flour into the curdling bit will hopefully bring it back in line and thus allow the baker to fold in the remaining flour. Beating in all the flour will take the air out of the mix and result in a flat cake.
That is unless you're following a different kind of sponge recipe, when the rules change.
I'll stop now, shall I? ;o)
It's the exact and methodical that I like about baking, and eating the outcome too, of course.
As an aside, someone else tried to point me at the competition last year, but I know my theory isn't good enough to withstand the technical tests. Add to that I'm not great on perfecting the appearance and I'm not really suited to the kind of scrutiny the judges put the food under.
You might regret asking...
Also, the eggs are beaten into the creamed sugar and fat, whereas the flour is then folded into that batter. Beating a little of the flour into the curdling bit will hopefully bring it back in line and thus allow the baker to fold in the remaining flour. Beating in all the flour will take the air out of the mix and result in a flat cake.
That is unless you're following a different kind of sponge recipe, when the rules change.
I'll stop now, shall I? ;o)
It's the exact and methodical that I like about baking, and eating the outcome too, of course.
As an aside, someone else tried to point me at the competition last year, but I know my theory isn't good enough to withstand the technical tests. Add to that I'm not great on perfecting the appearance and I'm not really suited to the kind of scrutiny the judges put the food under.