Two-Step Method
Mixing method for high-ratio cakes using shortening, with liquid added in two stages. Produces a fine, moist crumb.
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 the ingredients. All ingredients should be at room temperature.
2
Mix dry ingredients with fat
Sift the flour, baking powder, baking soda, and salt into the mixer bowl, and add the shortening. Attach the paddle and mix on low speed for 2 minutes. Stop the machine, scrape down the bowl and paddle, then mix for another 2 minutes. If using melted chocolate, mix it in at this step; if using cocoa powder, sift it together with the flour at this step.
3
Add remaining dry ingredients and part of the liquid
Sift the remaining dry ingredients into the bowl and add part of the water or milk. Mix on low for 3 to 5 minutes. Scrape down the bowl and paddle several times to ensure even mixing.
4
Add eggs and remaining liquid
Combine the remaining liquid with the lightly beaten eggs. Turn on the mixer and add the egg mixture to the batter in three portions. After each addition, stop the machine and scrape down the bowl. Continue mixing at this stage for a total of 5 minutes. The finished batter is usually fairly thin.
