Science of Batter
Learn about the different batters
CAKE OR ALL-PURPOSE FLOUR: WHAT’S THE DIFFERENCE?
Do you need cake flour to make a cake? It makes sense, but is it necessary? And what exactly is cake flour?
Well, there are many styles of flour: bread, cake, all-purpose, and durum, to name a few. You can learn even more about all of these different types in our guide to flour.
One of the main differences between types of flour is that the protein content level varies among different varieties of milled wheat.
The protein content determines the strength. Keep these simple equations in mind:
Higher protein content = stronger flour
Lower protein content = weaker flour
Baked goods that have a chewy, firmer texture need stronger flours that can produce stronger gluten networks. Bread, bagels, and pizza dough are all prime examples of products that often use stronger flours like bread flour. Items that have a softer and more tender texture need weaker flours, which will prevent the gluten network from developing too much strength and elasticity. Cakes, cookies, and biscuits are tender products that often use weaker flours like cake flour. Despite the crazy range of flours you could buy, there is one that is reliable for a variety of baking needs, and it remains true to its name.
The beautiful thing about all-purpose flour is that.. It’s all-purpose!
Because its protein content is in the middle of the spectrum between strong and weak flours, it is purposefully milled for use in all common baking products, from hearty bread to tender cakes.
While cake flour can be substituted in equal weights for the all-purpose flour in this recipe, it is not necessary.
You can certainly experiment and taste for yourself the subtle difference of tenderness. But you have my blessing, love, and approval to use all-purpose flour to make your cakes.
It’s totally fine. No one will yell at you.
Just be careful to avoid overmixing the final batter. While you want all of the ingredients to be fully incorporated, the cake can get tough if the proteins in the all-purpose flour are given an opportunity to develop a strong gluten structure when mixed too thoroughly.
Keep your dessert tender by mixing only until the ingredients are all incorporated into a uniform batter.
CREATE AN EMULSION
A butter cake’s soft, moist, fluffy texture relies on a successfully emulsified mixture – a smooth blend of fats with the other ingredients.
Everything needs to be combined in a way that makes a smooth and uniform final batter that has not separated or curdled.
Emulsions are best formed when all ingredients are close to the same temperature, so you want your ingredients to be at room temperature for best results.
Chilled milk products, butter, eggs, or any other liquid ingredient should not be added to your batter straight out of the fridge. Before starting your recipe, take these products out of the refrigerator and place them on the counter for about 20 to 30 minutes.
Another important factor for butter cakes is to gradually add the liquid ingredients to the batter.
The liquids must be added a little at a time – if added too quickly or all at once, they cannot be properly absorbed and will cause the batter to curdle.
First, the eggs are added one at a time, and each one is thoroughly mixed before adding another.
Second, the other liquid ingredients are added gradually, alternating with the dry ingredients. Switching between liquid and dry slowly balances the batter and helps with the final emulsion.
Scrape the sides and bottom of the mixing bowl periodically as you stir the batter, to ensure that all of the ingredients are fully incorporated.
Remember, don’t overmix!
Read the material below to learn more about Ingredient Functionality During Foam‐Type Cake Making.
