The Perfect Cake Batter Consistency

perfect cake batter

The cake batter is made from eggs, sugar and flour, to which fat, milk, various flavors, cocoa, coffee, nuts, raisins and other products can be added. It is usually prepared with baking powders so that it can really acquire the desired appearance.

The cake batter can be plain sponge dough or butter dough. It is important not to get its consistency mixed up - it should be neither liquid nor too thick. Also, never open the oven door while baking the cake, otherwise it will not rise.

You can allow yourself to open it only after about 30 minutes to make sure you haven't burnt the cake. The cooking time depends on the quantity of your batter and the cake is considered ready, when there is no batter left on the toothpick you poked it with.

It is also very important to remember that once the cake is removed from the oven, it should sit for about 10 minutes before being transferred to the serving plate. Here are 2 tried and tested recipes for cake batter, with which you can't go wrong with the consistency of the batter if you follow the instructions:

1st Recipe

Ingredients: 6 oz (170 g) butter, 1 1/2 cups of flour, 1 cup of powdered sugar, 1 tsp of baking powder, 4 eggs, 1 packet of vanilla.

making cake batter

Preparation: Beat the butter and sugar with a mixer and while mixing them add the yolks one by one.

Then add the sifted flour, baking powder and vanilla and the previously beaten egg whites. Stir everything again carefully, pour into a cake tin and place in a preheated 392°F (200 degree) oven.

2nd Recipe

Necessary products: 4 eggs, 1 1/2 cups of sugar, 1 cup of milk, 1 cup of oil, 2 1/2 cups of flour, 1 tsp baking powder, 1 packet of vanilla.

Preparation: Beat the eggs and sugar in a mixer and add the oil and milk. Stir again, then add the sifted flour, baking powder and vanilla.

Stir and just like the recipe above, place the finished batter in the oven to bake.

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