Wasc Beating Time & Baking Temp

Decorating By Kookie Updated 16 Jul 2009 , 3:17am by CanadianCakin

Kookie Posted 16 Jul 2009 , 2:15am
post #1 of 9

Hello All,
When I make WASC full recipe,I use stand mixer and mix all dry ingredients for one minutes or so then beat the batter 3minutes or just a little bit more on medium speed. Otherwise, I still see white flour in the batter.
How about you guys? Am I over beating?

Another question is Do you bake it at F325 or 350F?


8 replies
CanadianCakin Posted 16 Jul 2009 , 2:33am
post #2 of 9

I just spoon stir the dry ingredients...beat the liquid just until its blended....add the dry a bit at a time beating until it's blended...I do three or four 'scoops' of the dry until's all just blended then I beat on high for 2 minutes.....never had a problem yet!

JanH Posted 16 Jul 2009 , 2:34am
post #3 of 9

How to measure flour (unless you have a scale)...

When measuring flour, do you use the "scoop and drag" method and then shake to level.... You should be aerating the flour prior to gently spooning it into the measuring cup and using a straight edge to level.

When I make any of the WASC cake recipes, I sift all the dry ingredients together into a large bowl, and mix all the wet ingredients in a second larger bowl.

Then I add the dry to the wet and beat for 2 mins. using an electric hand mixer at medium speed.

If using a stand mixer, I would mix at the lowest speed for 2 mins. or less.

When it comes to mixing, MORE (as in more speed or longer mixing time) is not BETTER. Overmixing will develop the gluten and result in a tough cake.


CanadianCakin Posted 16 Jul 2009 , 2:34am
post #4 of 9

oh yea and I bake at 350

JanH Posted 16 Jul 2009 , 2:38am
post #5 of 9

Yes, I also bake at 325F.

And sifting the dry ingredients prior to mixing is very important.

Trying to "beat/mix" out the lumps by mixing longer or at a higher speed doesn't work well for the finished cake....


Renaejrk Posted 16 Jul 2009 , 2:40am
post #6 of 9

I do what JanH does, sifting dry and then adding to wet - it keeps out the lumps (mostly caused by the mixes I think). I also only bake at 325 or lower which makes it bake more evenly.

Kookie Posted 16 Jul 2009 , 2:45am
post #7 of 9

Hi Renaejrk, JanH and momma_ash
I have never bake at 325F. I will test it out next time,also sift the dry ingredients too.
Thank you

Kookie Posted 16 Jul 2009 , 3:09am
post #8 of 9

When you make WASC,I usually use white but does the
taste or texture different if I use whole eggs?

CanadianCakin Posted 16 Jul 2009 , 3:17am
post #9 of 9

I always use the whole egg

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