Cake better with cold or warm eggs and milk?

* Better Structure: Cold eggs and milk create a thicker batter, which helps to give the cake a better structure and rise. This is because cold ingredients don't expand as much during baking, resulting in a denser and more stable cake.

* Preventing Overmixing: Cold ingredients tend to be less reactive, meaning they don't mix as easily and can help prevent overmixing. Overmixing can lead to a tough and chewy cake.

* Consistent Results: Using cold ingredients helps to ensure consistent results. The temperature of the ingredients can affect the chemical reactions that occur during baking, so keeping them cold helps to minimize variations.

However, there are a few exceptions:

* Some recipes specifically call for warm eggs or milk: For instance, certain angel food cake recipes benefit from warm eggs, which help to create a lighter and airier cake.

* Temperature can affect the final texture of the cake: If you live in a hot climate, the room temperature may already be warm enough to affect the ingredients. In this case, slightly chilled ingredients may be more beneficial.

Overall, it's generally best to use cold eggs and milk for most cakes, but always follow the recipe's instructions.