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Article: White cake recipe is fundamental, For moist results, mix dry ingredients with melted butter
- Article from:
- Charleston Daily Mail
- Article date:
- June 25, 2003
- Author:
CopyrightCopyright 2003 Charleston Daily Mail. Provided by ProQuest LLC. (Hide copyright information)
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A basic white cake is as fundamental to American home cooking as a
pudding is to the English - no repertoire is complete without it.
Over the years, I have developed a few recipes for white cake only to
discover that there are three quite different mixing methods:
creaming the butter, creaming the butter and whipping the egg whites,
and mixing softened butter with the flour mixture. The question was
which method produced the lightest, most tender cake.
For years, I had been using the basic "cream the butter" (the
butter is beaten with sugar until it is very light and thick) method,
but I was aware that the texture was a bit dry and slightly coarse.
When I tested adding some beaten egg ...