Unlike the creaming method that yields a light, strong cake, the two-stage method yields a tender cake with a velvety crumb. First you combine all of your dry ingredients, including the sugar. You mix the eggs with the flavorings and 1/4 of the liquid. You then cream your softened fat and the egg/milk mixture into the dry mixture, and mix to moisten. Then, you mix for about 1 to 2 minutes to develop the cakes structure and aerate the batter. Then you add the remaining liquid in 2 additions, mixing just a few seconds after each addition to blend. It’s the preferred method of Rose Levy Beranbaum. Side note. Me and my husband love you. We remember the days when your were Food Editor at the LA Times. The Yellow Gourmet Cookbook. We love the blog. If you see Hal Rubinstein tell him Seth Savarick said hi.
What is the 2 stage cake mixing method?
Unlike the creaming method that yields a light, strong cake, the two-stage method yields a tender cake with a velvety crumb. First you combine all of your dry ingredients, including the sugar. You mix the eggs with the flavorings and 1/4 of the liquid. You then cream your softened fat and the egg/milk mixture into the dry mixture, and mix to moisten. Then, you mix for about 1 to 2 minutes to develop the cakes structure and aerate the batter. Then you add the remaining liquid in 2 additions, mixing just a few seconds after each addition to blend. It’s the preferred method of Rose Levy Beranbaum. Side note. Me and my husband love you. We remember the days when your were Food Editor at the LA Times. The Yellow Gourmet Cookbook. We love the blog. If you see Hal Rubinstein tell him Seth Savarick said hi.
Next cake I bake I'm trying this. Thanks!