Two-Stage Mixing Method for High-Ratio Cakes
A mixing method for high-ratio cakes using shortening and liquid added in two stages to produce a fine, moist texture.
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This technique relies on precise timing and thorough scraping to create a smooth, emulsified batter. The resulting cake is exceptionally tender and moist, with a delicate crumb that holds up well to slicing.
Ingredients
Flour (sifted)
Baking powder (sifted)
Baking soda (sifted)
Salt (sifted)
Shortening
Remaining dry ingredients (sifted (usually sugar))
Water or milk
add in batches
Eggs (lightly beaten)
Remaining liquid
Melted chocolate (optional, mix in at this step)
Cocoa powder (optional, sift with flour or sugar)
Instructions
1
Preparation
Accurately weigh ingredients. All ingredients need to be at room temperature.
2
Mix dry ingredients and fat
Sift flour, baking powder, baking soda, and salt into the mixing bowl, add shortening. Attach the paddle, mix at low speed for 2 minutes. Stop, scrape down the bowl walls and paddle, then mix for another 2 minutes. If using melted chocolate, mix in during this step; if using cocoa powder, sift it together with the flour during this step.
3
Add remaining dry ingredients and part of the liquid
Sift remaining dry ingredients into the bowl, add part of the water or milk. Mix at low speed for 3 to 5 minutes. Scrape down the bowl walls and paddle several times to ensure even mixing.
4
Add eggs and remaining liquid
Combine remaining liquid and lightly beaten eggs. Turn on the mixer, add the liquid mixture to the batter in three parts. After adding each part, stop and scrape the bowl. Continue mixing for a total of 5 minutes during this stage. The finished batter is usually relatively thin.
