Hi fellow cake bakers! Iím new to this forum and would love some help. I adore Roseís recipes and particularly appreciate the degree of specificity. Despite this I still had a problem yesterday. I got the sugar to a rolling boil, had already thoroughly beaten the eggs, turned off the beaters and added the first slurp of boiling syrup. Even though I immediately beat it on high speed the syrup ran to the bottom of the bowl and set like toffee. Exasperating! I fished the lump out, washed the egg yolk off it, remelted the toffee and kept going. Eventually it worked out fine but I had to repeat this messy procedure a few times. There were a few toffee bits on the side of the bowl too from drips but I ignored them. What was I doing wrong and how can I avoid the toffee lump syndrome in future?
Many thanks and apologies of this problem has already been addressed.