Cake Science

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.

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