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New to cake making: how to mix cake batter?

post #1 of 2
Thread Starter 

Hey everyone,

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,

Pat

post #2 of 2

Can you give us a recipe?  There's such wide variation across cakes that it's hard to generalize -- way more variation than among breads.

 

To take two common cakes, there's the variety that starts with creaming butter and sugar, adds liquid ingredients, and then folds in dry ingredients.  Then there's the variety that makes an egg foam of some kind and then folds in dry ingredients and perhaps small amounts of liquids.  They need different handling, though they share the feature you mention that you are working the flour as little as possible.

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