![]() To bring eggs and dairy to room temperature, simply allow them sit out on the counter for an hour or so. Using room temperature ingredients also creates a uniform texture so that the cake is soft and fluffy throughout, from the crust to the center. So, when a recipe like this one calls for room temperature ingredients, pay attention. As the cake bakes, all that trapped air expands in the oven, giving the cake a fluffy consistency. Then, very gently, fold the whipped cream into the cake batter.Īt room temperature, when you beat eggs and dairy with an electric mixer, they form an emulsion that traps air. It's a technique I've relied on in several recipes (like my favorite Red Velvet Cake) to create a super soft, fluffy cake that's rich and flavorful while also remaining light and airy.Īfter mixing up the batter, whip half a cup of heavy whipping cream until you can lift the beaters from the cream to create little whipped cream peaks that hold their shape. When folded gently into the batter right before baking, whipped cream adds additional fat and air - both of which contribute to the cake's soft, silky texture. Fold some whipped cream into the batterįolding some whipped cream into cake batter is a genius baking trick I learned from Bake Wise by Shirley O. Less gluten = a light, soft, and tender texture. The low protein content of cake flour means less gluten development. It's not as dense as all-purpose flour and has a lower protein content. Good tip Rebecca!" - ValerieĬake flour is made from soft winter wheat and milled to be softer, lighter, and finer than all-purpose flour. I never would have thought of trying that. "A delicious dessert, and very easy to make! I loved the addition of the whipped cream folded into the batter - it really did make a soft, light, moist, flavorful cake. Every bite is soft, buttery, fluffy, and tender. My favorite part of this cake is the texture. If you don't have any buttermilk, here are several ways to make homemade buttermilk. Cake flour (or all-purpose flour and cornstarch).It's the kind of cake that requires a handful of basic ingredients and very little effort, yet manages to deliver BIG on flavor, and comfort, and YUM. This is the kind of simple, crowd-pleasing recipe that's firmly in the category of things like Chocolate Chip Cookies and Brownies - always a good idea and guaranteed to please pretty much everyone all the time. ![]() It's easy to make, easy to decorate, and easy to transport anywhere, anytime.It has the perfect ratio of buttery, vanilla cake to chocolate chips.It has a super soft, fluffy, tender texture.The recipe is the result of weeks worth of testing and tweaking until I had a recipe that achieved the three things I wanted in a Chocolate Chip Cake: ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |