Why not use the eggs which are kept in refrigerator for cakes?

While it's generally recommended to use room temperature eggs for baking cakes, it is possible to use eggs straight from the refrigerator. However, there are a few things to consider when using cold eggs in your cake batter:

- Consistency: Cold eggs tend to be thicker and more difficult to incorporate into the batter, which can result in a denser cake. To mitigate this, you may need to beat the cold eggs more vigorously or whisk them with a small amount of warm water to loosen them up before adding them to the batter.

- Air incorporation: Cold eggs whip up less air than room temperature eggs, which can affect the cake's rise and overall texture. To compensate for this, you may need to beat the egg whites separately until stiff peaks form and then gently fold them into the batter. This will help to add volume and a lighter texture to the cake.

- Cooking time: Cakes made with cold eggs tend to take longer to bake, so you may need to increase the baking time by a few minutes. Keep a close eye on the cake and insert a toothpick into the center to check for doneness.

- Flavor and texture: Some bakers believe that using cold eggs can result in a more eggy flavor and a slightly chewier texture in the final cake. If this is not a desired outcome, it's best to stick with room temperature eggs for your cake recipes.

Overall, while it is possible to use cold eggs for cakes, it may require some adjustments to the recipe and baking process to achieve the best results.