One of the secrets to making a good cake is blending the eggs well into the batter.
You have to start with room temperature eggs. If the eggs are cold, the batter will separate, resulting in a heavier cake.
Do not add the eggs directly to the mixer bowl. Instead, crack them into a separate bowl then break them up with the fork, and with the mixer on medium speed, drizzle them in slowly, stopping frequently to let the batter absorb them.
If the batter begins to look curdled, increase the mixer speed to high and beat until the batter looks smooth again.
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