Creaming Method

Appears in

Published 1989

About

This is the conventional method used for many cookie doughs, butter cakes, and pound cakes. In cake baking, the following rules must be observed for a good result:

The ingredients should be at room temperature, approximately 70°F(21°C).
The fat must be beaten until it is light and fluffy.
The eggs must be added in small portions, with each one fully absorbed before the next is added.
The dry and liquid ingredients should be added alternately, starting and finishing with the dry to ensure that the batter can absorb all of the liquid, which would be impossible without the assistance of the flour.

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Cake Mixtures other than Sponge Cakes

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