From incorporating the eggs to adjusting the batter, consider this your definitive guide to becoming a cake master.
. Compared to those derived from alcohol alone, this style of vanilla extract has a broader range of flavor that can stand up to the heat of the oven. It's not my favorite general purpose vanilla, but it's a true knockout for any sort of cake.
For proper aeration, the butter should be around 65°F to keep it pliable and cool as it's beaten. At warmer temperatures, butter will lose its plasticity, making it too soft and squishy to fold over on itself and entrap air. Without those air bubbles, butter and sugar form an ultra dense paste that gives cakes the texture of a wet brick. But with cool ingredients and a little patience, butter and sugar will indeed cream up as"fluffy and light" as most recipes suggest .
To avoid over-aerating the batter, mix only until smooth. If mixed significantly longer than necessary, the batter may take on more air than it can manage, leading to cakes that rise and then sink in the middle, or cakes that are riddled with tunnels and holes.Once the eggs have been incorporated, scrape the bowl and beater with a flexible spatula, then resume mixing on low.
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