Basic Principles of Quick Breads and Cakes

There are certain rules that apply to the preparation of any cake regardless of the mixing method used. For all cakes, it is important to sift the dry ingredients together both to remove lumps and to blend the dry ingredients evenly, which will in turn help to ensure a fully combined batter with minimal mixing time. A short mixing time is an important factor, as gluten development is undesirable. Another asset of sifting the dry ingredients is that it will evenly distribute the leavener when used. Quick breads are typically chemically leavened; those leaveners, which provide their structure, must be evenly distributed to ensure uniform texture and crumb.