To answer your question, I am using shortening but it’s an animal fat mixture (I’m just trying to use it up before I buy more :/) but I imagine I should probably be using a vegetable based shortening?
From the standpoint of greasing cake pans, either should work. The key is to choose one that is 100% fat and has some saturated fat content.
I’m thinking perhaps the eggs are too cold? I haven’t been letting them sit as long as the butter… should the eggs be room temp too?
Yup, everything should be room temp, eggs included.
I have used this recipe a number of times but it has been a few years. I don’t have any notes or memory of unusual behavior. Sometimes modern eggs have undersized yolks which might account for some of the mottling in the batter.
Gene, what a great thought!
That’s a good one! How can I be sure I have the right amount of yolk?
I find that eggs bought from local farms or even neighbors that keep chickens have much larger yolks than supermarket eggs. However, they generally aren’t sized as consistently as grocery eggs so weighing is essential. If you’d like to check grocery eggs, you can separate them, the yolks should weigh about 18g.
Baker’s Joy works well, as does the Pam brand of cake pan spray (though I don’t like the strong flavor), but cakes still need parchment unless you are using a non-stick pan (like a bundt), then just the spray is enough.