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Calling all Cooks with Cake baking experience...why are ingredients added in intervals?
I have been cooking for years and years. I have never understood why there are cake recipes that call for ingredients to be added and mixed in intervals. For example: why do you add the flour first, then add milk, mixing after each addition and then making sure to end with the flour. I guess I am just a dump, mix and bake type of person. I am sure there is some purpose for doing this, but never have understood the principal behind it. Can anyone shed light on this process??
3 Answers
- ♥Sweetness♥Lv 71 decade agoFavorite Answer
Adding the wet and dry ingredients in intervals will insure that you won't get lumps in your batter. And you add the flour last to insure the cake batter is smooth and satiny, that way you will have a better end product.
- JENLv 51 decade ago
Those are generally the instructions for pound cake and the reason is to be sure that the right amount of air is incorporated into the batter.
That is it. If you dump it all together the texture will be different but maybe only slightly. It depends on how long you mix everything.
Most of those recipes were developed before people used electric mixers and people needed to get the right texture with the fewest number of strokes!
- ♥ Mαяìαн ♥Lv 41 decade ago
If you stick to dry then wet, (With a few other ingrediants here and there) the cake will have a better texture. Its harder to make it light when you just dump it all together because you will end up over mixing it. (Thats why so many people are especially concerned with overmixing cakes, and muffins)
