The Blending Method

This method is most commonly used for quick breads in which two or more ingredients are combined just until they are evenly mixed. The fat used is a liquid fat. We will be applying this method to certain sponge cakes, such as the Blackout Cake and the Devil’s Food Cake.

1. In the bowl of an electric mixer fitted with a paddle attachment, combine all of the liquid ingredients on medium speed. Some recipes require a whip instead; it depends on the density of the final mass–will it be loose like a light génoise, or dense like a pain de gênes?
2. Sift all of the dry ingredients together.
3. Add the dry ingredients to the liquid ingredients and mix on low speed.
4. Mix until just incorporated, scraping the bowl as necessary. Don’t overmix, since this can cause gluten development in the flour and make the final product denser than intended.
5. Add the garnish at the end if needed in the recipe. The garnish is not obligatory, but in some cases a recipe will call for one. Some examples are chopped dried fruit or nuts.