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The Two-Stage Mixing Method
Appears in
By Culinary Institute of America
Published 2015
This mixing method was designed to be used when making high-ratio cakes. Containing a higher proportion of sugar and emulsifiers than other cakes, a high-ratio cake is one in which the weight of the sugar is equal to or greater than the weight of the flour, and the weight of the eggs is equal to or greater than the weight of the fat.
The development of flavor and texture in a product created using the two-stage mixing method can be attributed to the specific and longer mixing times called for in this method as compared to others.
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