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We are also using cake flour which isn’t as strong as regular flour so it needs to be mixed more. Reverse creaming also allows us to add more liquids and sugar to the cake than the typical mixing style which is why this vanilla cake is SO incredibly moist and tender.
The creaming method is the most common. In this classic method, the butter and sugar are mixed together followed by addition of the eggs, dry ingredients and liquids. In the reverse-creaming method, the dry ingredients and the sugar are mixed together first. Then the fats and a portion of the liquids are mixed into…
The cake was a little chewy with a slightly bouncy texture. I pinched a piece of the cake between my fingers and it held together a moment before breaking up. The cake made with the reverse method also had a tight crumb, but it was very consistent with no air pockets.
The method isn’t the exact same as reverse creaming, but it follows the basic template: shortening (another solid fat) and 2/3 of the liquid ingredients are beaten directly into the dry ingredients, before the remaining liquid and eggs are added.
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