"Shrimp and prawns are not the same animal. While both are decapod crustaceans (ten legs), shrimp and prawns differ: the former belongs to a sub-order called Pleocyemata, and the latter belongs to the sub-order Dendrobranchiata. In most cases shrimps are smaller in size than prawns (costs a lot more). Their habits differ too; with regard to aquaculture farming, shrimps are marine creatures, while prawns live in fresh water."
All the prawns that we buy here are fresh water farmed whereas I cannot remember seeing shrimps on sale (we are 500 km from the coast). However, "Gulf Prawns" I imagine live in the sea as there is little fresh water in the desert.
I really fall short with cakes. Can't make one exactly right to save my life, and Ive hit every issue known to bakers at one point or another.
I've overmixed, undermixed, had the eggs split, had the middle sink, overbaked, underbaked, etc. I do something to alleviate one issue, and it causes two more.
Today's cake isn't that bad. Still feels a little dense, but I've done (much) worse. The holes point to some overmixing, but I mixed this by hand and folded everything in. Usually when I do that, I get flour bits in the finished cake, or I don't but it's tough, so I can't seem to find that sweet spot between undermixed and overmixed.
This is one of those things that takes me back to my childhood. Usually, my mom always made a very substantial breakfast (eggs, meat, potatoes, sliced tomatoes, biscuits and gravy), but on occasions where there was a rush for whatever reason, she'd made scrambled egg and mayonnaise sandwiches.
The key is, the mayo has to be just absolutely slathered on, like you're frosting a cake. Also, the eggs should be heavily dosed with black pepper, and it has to be super soft generic white bread.