Reverse Creaming Method
Mix the dry ingredients, then add butter. Mix until it resembles very fine crumbs. Then add wet ingredients, very gently. This method produces a tender, moist cake, although if the wet ingredients are not carefully measured, the cakes can be ‘soggy’. It’s important to get a good recipe. Usually, if using this method, I use gluten-free flour – this flour has a tendency to soak up the moisture more than normal flours, the result being a tender, moist cake that has a lovely fine crumb.
Making Self-Raising Flour from Plain
For every 100g of plain flour, sift in 5g (1tsp) of baking powder.
