Ok, this probably falls into the “hideously obvious” department, but I just had to share in case there was anyone else not weighing their eggs and components thereof. DO IT!
As a long time baker a la Rose, I’ve always weighed everything—except for the eggs. But I found myself baking from the Cake Bible for Easter with a mix of egg sizes. (Stupid Costco with their extra-large eggs…) So, I measured the egg yolks and needed and needed nearly two more yolks than called for to make weight. Suffice to say, my mind was blown. Also, the extra-large ones had smaller yolks than the large ones. Bizarre.
In any event, the extra care paid off in spades. The batter was considerably, visibly smoother and more even. And the cake was more amazing. Of course, it tasted wonderful, but with a more beautifully even crumb, and lofty as all get out—layer height being one standard by which the English judge the success of the Victoria sponge. My guests from across the pond were suitably impressed. Booyah. So, yes, weigh those eggs!