Four Methods of Mixing Batters

Question 1

These are several mixing methods used in making cake batter, each producing different textures and characteristics in the final cake.

Answer 1

_Conventional Method
_Muffin Method
_One-bowl Method
_Modified Conventional Method

Question 2

Fat is creamed and sugar is added gradually. Eggs are added one at a time to the creamed mixture. Sifted flour and other dry ingredients are then added alternately with the liquid ingredients into the creamed mixture. For much lighter cakes, the egg whites may be separated and beaten until slightly stiff and the batter is folded into the egg mixture.

Answer 2

Conventional Method

Question 3

The dry ingredients are sifted together in one bowl. In another bowl, fat/oil is added gradually to the beaten eggs. This is now added gradually to the dry ingredients in another bowl. Uniform mixing is done to allow a smooth blending of ingredients.

Answer 3

Muffin Method

Question 3

The sifted dry ingredients are placed in a bowl. A well or hole is made at the center. The liquid ingredients such as egg whites, oil, puree, or water are placed in the well and then blended. Mixing directions is one way to follow the incorporation of air. Egg whites are beaten separately and then blended with batter to create a better volume of the product.

Answer 3

One-bowl Method

Question 4

This is similar to the conventional method except that egg yolks are separated from the egg whites. The egg whites are beaten stiff and ½ of sugar is added to it. The stiff egg white is folded into the batter. This method is slightly similar to the sponge method. The beating of egg white to stiff stage is to incorporate more air to produce a product that is light, tender, and voluminous.

Answer 4

Modified Conventional Method