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I am very sensitive to the smell of eggs ever since I was young because of this cake that I tasted that was very eggy in smell and taste. No matter what I make, and irrespective if a recipe asks for vanilla essense or not, I always put add vanilla essense into the recipe. Having said that, I wonder if an eggy smell/taste cake is to do with the age of the eggs? Just curious. Just my .02 worth.
Warmly, Ingrid
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