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Mixing the ingredients in the proper order and method is essential to producing cakes with the desired texture and moisture. Butter cakes get their soft crumb from creaming butter and sugar first before adding eggs and alternating dry and wet ingredients. Angel food, sponge, and chiffon cakes rely on whipping eggs to incorporate air into the batter, giving the cakes a light and springy texture. Following the recipe instructions closely ensures the mixing process results in the right chemical reactions for a

Author

Gerry Dayanan

Language

EN