2-Stage Cake Mixing Method
Unlike the creaming method which 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 ¼ 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 cake’s 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.
