I'm very used to bread making, but making cakes is a new frontier for me! I am a bit confused on how I should mix cake batter. For instance, many sources I've read say to under mix or mix until it is just incorporated. However, I have read that you should mix cake batters by hand for as much as 10 minutes or more?! When I made my first cake the other day, I added dry to the shortening/butter first, then alternated about 3 times ending on dry. With each addition, whether it was dry or wet, I mixed until just incorporated. To me, the less gluten formation the better for something like cake. Last thing I'd want is a cake that taste like a french baguette.
Also, I see some people whip egg whites and fold that into their batter. At what point would you fold whites into a batter? After the last dry addition? Oh, and what tool do yall like to mix cake with? Whisk? Silicon spatula?
Thanks so much,