Arlene

May 31, 2015 at 12:27pm

I have often read warnings that beating the batter to incorporate the dry ingredients will lead to too much gluten development and a tough cake. Yet you specifically recommend beating at the end. Is the conventional wisdom wrong? Actually, I always beat at the end to make sure there are no pockets of raw flour and my cakes are fine.
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.