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Home Cooking

Extra large eggs make a difference in pound cake?

nanaof11 | Oct 29, 201410:24 AM     7

I've made the same cream cheese pound cake for at least 20 years with no problems. Recently I made one but instead of using 6 large eggs I used 6 extra large eggs. The outcome was pretty much a disaster. The texture was "lumpy" and the finished cake sank and looked like a nuclearr power plan - the sides collapsed in. I've been racking my brain to see what changed and all I can come up with is extra large eggs rather than large eggs. Any advice?

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