One-Stage (Liquid Shortening) Method

High-ratio liquid shortening, is so effective at emulsifying and at spreading through the batter to tenderize gluten that cake batters made from it can generally be mixed all in one step. Adding the liquid ingredients to the bowl first simplifies the procedure because there is less chance for moistened flour to coat the bottom and sides of the bowl, making scraping down difficult. Mix at low speed until the dry ingredients are moistened, so dry flour is not thrown from the bowl. Then mix for a period at high speed, followed by a period at medium speed, to properly develop air cells and create a smooth, fine-textured batter.