There are two main types of cakes - high-fat and low-fat cakes. High-fat cakes are made using creaming, two-stage, or flour batter mixing methods, while low-fat cakes use sponge, angel food, or chiffon methods. There are three main goals of mixing cake batter: 1) combining all ingredients into a smooth uniform batter, 2) forming and incorporating air cells, and 3) developing the proper texture in the finished product. Tonight's variation uses the two-stage mixing method.
2. Two types of cakes High-Fat and Low-Fat High-Fat Mixing Methods: creaming method two-stage method flour batter method
3. Low-fat or foam type cakes Mixing methods: sponge angel food chiffon
4. Three main goals of mixing: 1*combine all ingredients into a smooth and uniform batter. 2*form and incorporate air cells 3*to develop proper texture in the finished product
5. 1*combine ingredients into a smooth and uniform batter. Room temperature ingredients Correct fat for formula. Mix formula properly Add liquid ingredients slowly