Table of Contents
The reverse creaming step leads to a crumbly, sandy mixture that doesn’t really look like the first step to a promising cake batter. But trust the process. Next, you beat in the liquid ingredients, then eggs, and that sugary sand coalesces into a thick, smooth batter that’s ready to bake. Voilà! But why do bakers bother doing this?
Instead, we used a method pioneered by the doyenne of cake-making, Rose Levy Beranbaum, called “reverse creaming” or “two-stage creaming”—and the result is the kind of tender, finely-textured, and best of all, easy sheet cake that birthday dreams are made of. (If this all sounds kind of nerdy, that’s because it is.)
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 dry ingredients followed by the remaining liquids.
While creaming is a perfectly acceptable method for making cake, it can lead to overmixing, which can yield a dessert that’s dense and tough. Now imagine changing the order of things.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…