Welcome to the Cake Decorators Q&A

Hi When making a classic sponge recipe it’s usual to weigh the eggs first and then the butter, sugar and flour, each individually should weigh the same as the eggs. I weigh my eggs without shells but not sure if this is correct. Any advice welcomed. Thank you.

Hi Rosie Bee

Yes, that’s fine, really it’s the correct way to do it.
Break all your eggs up in a jug and you’ll see that they weigh more or less the same as your other ingredients. ?