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![]() You might also like my Chocolate Butter Cake recipe. I like this recipe filled and iced with Italian Meringue Buttercream or Swiss Meringue Buttercream. Watch the recipe video to see how to do the “reverse creaming” method for a light and tender cake. For more information about cake batter, visit the Baking School page. This is a really great all purpose yellow cake that is tender yet strong enough for stacking or carving. Left=Traditional Method, Middle=Reverse Creaming, Right=Reverse with Whipped Whites Three cakes with the exact same ingredients, but different mixing methods. It was not quite as velvety as cake 2, but it was lighter and quite tender. Cake 3 (reverse method with whipped whites) had a slightly irregular but very tender crumb.Cake 2 (reverse creaming) was very tender, velvety and soft.Cake 1 (traditional creaming method) had an open and regular crumb, but was not as tender as I would like and it had a slightly oily mouth-feel.There were distinct differences between the three cakes. I used the same ingredients and mixed them with traditional creaming, reverse creaming and reverse creaming with the eggs separated and the whites whipped and folded in. When I developed this recipe for my cake business I only tested it using the reverse creaming technique since that’s the only way I make butter cakes.īefore posting this recipe I decided to do a quick kitchen experiment to back up my claims that reverse creaming is the way to go for this cake. I always make my butter cakes using the “ reverse creaming” method of mixing. If you eliminate the egg yolks in the cake and make white cake flavored with vanilla, it too is a vanilla cake. That being said, not all vanilla cakes are yellow cakes. The cake is yellow because of the eggs in the cake. Most people use the terms “vanilla cake” and “yellow cake” interchangeably. What’s the difference between vanilla cake and yellow cake? ![]()
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