A few years back, I thought I was an expert at baking butter cake.
During one baking session, I made a mistake.
The cake was dense with a cracked top.
It was disappointing and embarrassing to reveal this to my guests, who had high expectations.
After the disaster, I spent the next few decades fine-tuning my formula. I studied every detail, including temperature, ingredients, and mixing.
Now I can finally boast that my butter cake has a delicious, tender texture and a delicate taste. The formula ensures a consistent outcome. There are no more lumps or cracks.
It is the right time to share with you my baking knowledge. This is why I wrote this guide on how to bake the butter cake.
This guide will help you bake a delicious butter cake.
My butter cake recipe is based on my tried and tested formula.
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Here’s how to make butter cake the right way.
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Step 1: Cream butter and sugar
Start by mixing sugar and butter.
This is called creaming in textbooks and recipes because it looks like cream. This method produces a butter cake with a velvety, soft texture. The texture was denser when I used other methods.
You can learn more about mixing techniques in the authoritative book Professional Cooking by Wayne Gisslen.
How do you get things done?
The sugar and butter are beaten together to create a homogeneous mixture. During the mixing process, air bubbles can be trapped in the mix. The air bubbles that expand when the cake is baked give it a light, fluffy, and airy texture.
Slice the butter into 1cm pieces and place it into the mixer bowl. Wait until the butter is softened before adding the sugar. When butter and sugar combine, air bubbles can be trapped more efficiently. This is crucial for the volume of the finished cake.
The speed of mixing has a significant impact on the final result. High-speed traps air bubbles more efficiently, forming a fluffy and creamy texture. Low rates and medium speeds require more time and may not produce a smooth surface.
The type of mixer attachment can also influence the result of the butter and sugar mixture. I use a wire whisk to cream butter and sugar. If you choose the wrong branch, your creaming will be a disaster.
You should consider getting one if you still need to own a mixer. It comes with attachments, including beaters, whisks, and dough hooks.
A flat-edge beater can be used to make the biscuit dough. This article will tell you more about wire whisks and dough hooks.
How long should I blend it?
The creaming is complete- creamy and fluffy.
The duration should range from three to six minutes.
You will always remember to turn off your mixer again if you have a reliable timer. This handy kitchen gadget is great for when you’re away from the kitchen or are cooking several items at once.
I like a timer with an LCD with large numbers and a loud sound. It can be clipped on, attached magnetically, or stand.
The amount of batter, mixing speed, and wire whip shape will determine the mixing time. Visual observation is the best way to determine when to stop stirring.
Stop cooking when the batter is light, fluffy, and pale yellow. The texture of the batter should look like whipped cream.
It is OK to mix for longer than necessary. Mixing it slightly longer to make it light and fluffy is a good idea.
Step 2: Prepare the dry ingredients. (Flour, salt, and baking powder).
While waiting for the softened butter, I combined the flour, baking soda, and salt.
This is an easy step. As I see it, the sieving of the flour is essential.
The issue of sieving flour is controversial. Sieving flour is thought to remove lumps and other impurities. The flour is also aerated, making mixing with the other ingredients more accessible. The baking powder and the salt will also be evenly distributed when you sieve the dry ingredients.
I have no problems with the flour I buy from a local mill. It is free of lumps and clean. I have found that cakes made with sieved or unsifted flour are the same.
Is my supplier sending me pre-sieved wheat flour without telling me?
To do this, I whisk the flour, salt, and baking powder before adding them to the liquid ingredients. This is to reduce the time needed to mix the batter with the flour, which we will cover in detail at
Step 3: Measure out the wet ingredients.
To measure ingredients, I use a kitchen scale. All the measurements have been converted from cups and liters into grams. This may seem insignificant, but it is the most efficient cooking method. This method simplifies a recipe, avoiding confusion between cups, tablespoons, liters, and grams.
In my kitchen, I only use grams. This increases efficiency and reduces human error among my kitchen staff.
I crack the eggs in a large bowl and then add the milk to another. Both can be mixed. Separate them so that if I add too much milk, I can still use it if the bowls are separate.
Step 4: Add eggs and milk to the cake batter along with the butter and sugar
The creaming process is crucial to the success of your cake. I fumbled because I was impatient. The cake lost volume when I added milk and eggs to the mixture before it became fluffy and light.
Mixing the ingredients until they turn pale yellow and have a texture similar to whipped cream is essential.
I add the milk and eggs at high speed. Some recipes suggest mixing the milk with the eggs and adding a small amount each at a given time. Combining the first batch of eggs thoroughly is essential before adding the second. This will ensure that the egg is absorbed.
Then I add the milk one minute later. The egg and milk will combine with the batter if I continue to mix it faster.
Most baking experts and cookbooks only recommend pouring the whole carton of eggs into the bowl at a time. I’m working in a small kitchen and need a method to be efficient. This method is efficient and works well.
