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?
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!
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.
oh yea and I bake at 350
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....
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.
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.
When you make WASC,I usually use white but does the
taste or texture different if I use whole eggs?
I always use the whole egg