![]() ![]() In other words, when you lift the beaters out of the bowl the egg whites don’t fold over but instead, they stand straight up. ![]() You also want to beat the egg whites until they reach the stiff peak stage. The last step is to beat your egg whites and fold them into the batter. Alternating the dry ingredients with the buttermilk helps to prevent overmixing the cake batter which can result in a denser cake. Start with 1/3 of the dry ingredients, then mix in half of your buttermilk mixture, another 1/3 of the dry ingredients, the remaining buttermilk mixture, then the last 1/3 of the dry ingredients. Then, add the dry ingredients to the creamed butter and sugar in three additions alternating with the buttermilk mixture. Why? Because it will incorporate more air into the batter, which will create a lighter, fluffier cake. I know that seems like a while to cream together some butter and sugar, but this step is important. You want to cream the butter and sugar together until they’re light in color and fluffy, which can take about 4 to 5 minutes. Then, you’ll cream together some unsalted butter and granulated sugar. To make this easy white cake recipe, you’ll start out by whisking together your dry ingredients – some cake flour, baking powder, and salt. Once you’ve mixed the dry ingredients together, whisk together your buttermilk with some vanilla extract and set them both aside. By using just egg whites, you’ll create a lighter cake and it will help you keep that classic white cake look too.
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