The Special Two-Stage Mixing Technique

I find it to be faster, easier, and better—it produces a finer, more velvety crumb. The two stipulations about using it are that the butter needs to be no colder than 65°F/19°C and no warmer than 75°F/23°C. Also, the eggs must always be at room temperature in order to achieve the best texture in the finished cake.

The reason the crumb is finer and more tender is because at the beginning of mixing, the butter is added to the flour together with a minimum amount of the cake’s liquid (just enough to disperse the butter). The butter coats some of the gluten-forming proteins in the flour, preventing excessive gluten formation. This gives the batter a larger window of mixing without risk of becoming tough.