Cake Mixing Methods

Did you know that there are multiple ways to mix a cake depending on the type of cake being made?

Each of the mixing methods is used for certain types of cakes, such as:

• high-fat or shortened cakes
  • creaming method
  • two-stage method
  • one-stage method
  • flour-batter method
• low-fat or foam-type cakes
  • sponge method
  • angel food method
  • chiffon method

There are three main goals when mixing cake batters:

1. to combine all ingredients into a smooth, uniform batter
2. to form and incorporate air cells in the batter
3. to develop the proper texture in the finished product

Combining ingredients into a homogeneous mixture

Two of the main ingredients of cakes are fat and water, which are unmixable. When you combine two unmixable ingredients that creates an emulsion. Properly mixed cake batters are a water-in-fat emulsion, the water is held in tiny droplets surrounded by fat and other ingredients. Curdling is a fat-in-water mixture and that happens when the fat can no longer hold the water in emulsion.

What can cause curdling?

1. Using the wrong type of fat. Different fats have different emulsifying abilities. Egg yolks contain a natural emulsifier and help the batter hold the other liquids.
2. Ingredients are too cold. Emulsions are best formed at about 70°F.
3. Mixing too quickly during the first stage of the procedure. If you do not cream the fat and sugar properly, you will not form a good cell structure to hold the water.
4. Adding the liquids too quickly. Liquids, including eggs, must be added a little at a time to be absorbed properly.
5. Too much liquid. This is not a problem if you have a good recipe.

Forming air cells

A smooth texture is the result of small, uniform air cells. Air cells in batters are for texture and leavening. Correct ingredient temperature and mixing speed are necessary for good air cell formation.

Developing Texture

Gluten development affects texture. You want very little gluten development in cakes, so you should use cake flour, which is low in gluten. Some pound cake formulas need more structure to support the addition of fruit so the formula will include a mix of cake flour and bread flour. On the other hand, some sponge cake formulas include cornstarch to weaken the gluten formation even further.

The amount of mixing affects gluten development which is why flour is added at the end of the mixing procedure. In the two-stage mixing method, the flour is added in the first step but it is mixed with high-ratio shortening which coats the flour with fat. This coating limits gluten development.

Mixing Methods

The number one step for every method is to scale ingredients accurately and have all ingredients at room temperature. So to save time later, I’m going to repeat this. STEP ONE for ALL methods: Scale ingredients accurately and have all ingredients at room temperature.

Creaming Method

• Place the butter or shortening in the mixing bowl. With the paddle attachment, beat the fat slowly until it is smooth and creamy.
• Add the sugar; cream the mixture at moderate speed until the mixture is light and fluffy. This will take about 8 to 10 minutes. Some bakers prefer to add salt and flavorings with the sugar to ensure uniform distribution. If melted chocolate is used, it may be added during creaming.
• Add the eggs a little at a time. After each addition, beat until the eggs are absorbed before adding more. After the eggs are beaten in, mix until light and fluffy. This step will take about 5 minutes.
• Scrape down the sides of the bowl to ensure even mixing.
• Add the sifted dry ingredients (including the spices, if they were not added in earlier), alternating with the liquids. This is done as follows: Add one-fourth of the dry ingredients. Mix just until blended in. Add one-third of the liquid. Mix just until blended in. Repeat until all ingredients are used. Scrape down the sides of the bowl occasionally for even mixing. *The reason for adding dry and liquid ingredients alternately is the batter may not absorb all the liquid unless some of the flour is present.

Variation

A few creaming-method cakes require an extra step. Egg whites whipped to a foam with sugar are folded into the batter to provide additional leavening.

One-Stage Method

• Combine all liquid ingredients, including high-ratio liquid shortening, in the mixing bowl.
• Sift the dry ingredients together on top of the liquid ingredients in the bowl.
• With the paddle attachment, mix at low speed for 30 seconds, until the dry ingredients are moistened.
• Mix at high speed for 4 minutes. Stop the machine and scrape down the bowl and beater.
• Mix at medium speed for 3 minutes.

Two-Stage Method

• Sift the flour, baking powder, soda, and salt into the mixing bowl and add the shortening. With the paddle attachment, mix at low speed for 2 minutes. Stop the machine, scrape down the bowl and beater, and mix again for 2 minutes. If melted chocolate is used, blend it in during this step. If cocoa is used, sift it with the flour in this step or with the sugar in the next step.
• Sift the remaining dry ingredients into the bowl and add part of the water or milk. Blend at low speed for 3 to 5 minutes. Stop the machine and scrape down the sides of the bowl and the beater several times to ensure even mixing.
• Combine the remaining liquids and lightly beaten eggs. With the mixer running, add this mixture to the batter in 3 parts. After each part, turn off the machine and scrape down the bowl. Continue mixing for a total of 5 minutes in this stage. The finished batter is normally pourable.

Variation

This variation combines steps 1 and 2 above into one step.

• Sift all dry ingredients into the mixing bowl. Add the shortening and part of the liquid. Mix on low speed for 7 to 8 minutes.
• Continue with step 3 in the basic procedure.

Plain Sponge or Genoise Method

1. Combine the eggs, sugar, and salt in a stainless steel bowl. Immediately set the bowl over a hot-water bath and stir or beat with a whip until the mixture warms to a temperature of about 110°F (43°C). The reason for this step is that the foam attains greater volume if warm.
2. With a wire whip or the whip attachment of a mixer, beat the eggs at high speed until they are very light and thick. This may take as long as 10 to 15 minutes if the quantity is large.
3. If any liquid (water, milk, liquid flavoring) is included, add it now. Either whip it in, in a steady stream, or stir it in, as indicated in the recipe.
4. Fold in the sifted flour in 3 or 4 stages, being careful not to deflate the foam. Many bakers do this by hand, even for large batches. Fold gently until the flour is blended in. If any other dry ingredients are used, such as cornstarch or baking powder, sift them first with the flour.
5. Immediately pan and bake the batter. Delays will cause loss of volume.

Variation: Butter Sponge or Butter Genoise

• Follow the plain sponge procedure through step 4.
• Carefully fold in the melted butter after the flour has been added. Fold in the butter completely, but be careful not to overmix, or the cake will be tough.
• Immediately pan and bake.

Variation: Hot Milk and Butter Sponge

• Heat the milk and butter together until the butter is melted.
• Whip the eggs into a foam, as in the plain sponge method, steps 1 and 2.
• Fold in the sifted dry ingredients (flour, leavening, cocoa, etc.), as is the basic procedure.
• Carefully fold in the hot butter and milk in 3 stages. Fold in completely, but do not overmix.
• Immediately pan and bake.

Variation: Separated-egg Sponge

• Follow the basic plain sponge method, but use yolks for the basic foam (steps 1 and 2). Reserve the egg whites and part of the sugar for a separate step.
• Whip the egg whites and sugar to firm, moist peaks. Fold into the batter alternately with the sifted dry ingredients. Fold in completely, but do not overmix.
• Immediately pan and bake.

Angel Food Method

1. Egg whites may be slightly warmed to obtain better volume.
2. Sift the flour with half the sugar. This step helps the flour mix more evenly with the foam.
3. Using the whip attachment, beat the egg whites until they form soft peaks. Add salt and cream of tartar near the beginning of the beating process.
4. Gradually beat in the portion of the sugar that was not mixed with the flour. Continue to whip until the egg whites for soft, moist peaks. Do not beat until stiff. Beat in the flavorings.
5. Fold in the flour-sugar mixture just until it is thoroughly absorbed, but no longer.
6. Deposit the mix in ungreased pans and bake immediately.

Chiffon Method

1. Use good quality, flavorless vegetable oil.
2. Sift the dry ingredients, including part of the sugar, into the mixing bowl.
3. Mixing with the paddle attachment at second speed, gradually add the oil, then the egg yolks, water, and liquid flavorings, all in a slow, steady stream. While adding the liquids, stop the machine several times to scrape down the bowl and the beater. Mix until smooth, but do not overmix.
4. Whip the egg whites until they form soft peaks. Add the cream of tartar and sugar in a stream and whip to firm, moist peaks.
5. Fold the whipped egg whites into the flour-liquid mixture.
6. Immediately deposit the batter in ungreased center-tube pans (like angel food cake pans) or in layer pans with only the bottoms greased and dusted, not the sides (like sponge layers).

Substitutions

Substituting Butter and Shortening in Creaming-Method Batters

To substitute regular shortening for all or part of the butter:

1. Multiply the weight of the butter to be eliminated by 0.8. This gives teh weight of regular shortening to use.
2. Multiply the weight of the eliminated butter by 0.15. This gives the weight of additional water or milk needed.

To substitute butter for all or part of the regular shortening:

1. Multiply the weight of the shortening to be eliminated by 1.25. This gives the weight of the butter to use.
2. Multiply the weight of the butter by 0.15. This gives the weight of water or milk to be subtracted from the formula.

*change the weight to ounces before multiplying*