Flour-Batter Method

The flour-batter method is used for only a few specialty items. It produces a fine-textured cake, but there may be some toughening due to the development of gluten.

Flour-batter cakes include those made with either emulsified shortening or butter or both. There are no formulas in this book requiring this mixing method, although the batter for Old-Fashioned Pound Cake can be mixed this way instead of by the creaming method.