Nobuko Posted 1 Apr 2010 , 10:31am
post #1 of

Hi everyone,

I've been wondering... what exactly makes cakes fluffy. I've been making white cakes from scratch but it always turned out being more on the dense side. Then I thought it could be because I've been baking with Slenda Half. So, I baked a cake with real butter and real sugar. I noticed the difference in the texture. It was more fluffier than being baked with splenda half. But I'm trying to cut some calories without losing the fluffy texture. What is the best way to keep the texture while cutting down on calories? I'd appreciate if anyone would give me any advise. Thank you.

12 replies
kizrash Posted 1 Apr 2010 , 11:35am
post #2 of

you can actually make a really light sponge cake that doesn't have any butter at all, its just eggs, sugar, flour, flavouring. Its really light and fluffy but no good if you needed it for tiers, carving etc. HTH

prterrell Posted 2 Apr 2010 , 1:11am
post #3 of

The fluffiness of a cake made with butter and sugar comes from the creaming of the butter and sugar together. The sugar granules punch holes in the butter, creating tiny pockets of air. Additionally, sugar is hydroscopic, which means it attracts moisture. You simply cannot make a butter cake that has the taste and texture of a true butter cake without using real butter and real sugar.

If you want to cut calories, eat a smaller piece of cake.

newmansmom2004 Posted 2 Apr 2010 , 1:26am
post #4 of
Quote:
Originally Posted by prterrell

The fluffiness of a cake made with butter and sugar comes from the creaming of the butter and sugar together. The sugar granules punch holes in the butter, creating tiny pockets of air. Additionally, sugar is hydroscopic, which means it attracts moisture. You simply cannot make a butter cake that has the taste and texture of a true butter cake without using real butter and real sugar.

If you want to cut calories, eat a smaller piece of cake.




PRT got it right. The creaming is key to a fluffy cake.

Nobuko Posted 2 Apr 2010 , 2:23am
post #5 of

Thank you all for answering my question. But here your answer gives me another question though.... How long do I really need to cream butter and sugar together? Is 2 miniutes long enough??? Is there such a thing OVER BEAT while creaming butter and sugar?? Or does it apply only once dry iingridients are added...???

tavyheather Posted 2 Apr 2010 , 3:29am
post #6 of

yes, you can over-beat..but two minutes sounds right to me..you want to get it to a very light yellow..it starts light and I always want to cut it off early..but if I'm patient enough after about 2 minutes all of a sudden it's almost white..thats when it's perfectly creamed..

JanH Posted 2 Apr 2010 , 4:58am
post #7 of

Here's a great scratch baking and general baking techniques website:

www.joyofbaking.com

HTH

auzzi Posted 4 Apr 2010 , 3:01am
post #8 of

Creaming for 2 minutes is not longer enough for the sugar to dissolve completely.

It will take 5-8 minutes depending upon
1. the temperature of the ingredients
2. the speed of the electric mixer
3. the type of beater you are using
4. [the final test] can you feel grains of sugar, if a dab is rubbed between your fingers?

prterrell Posted 4 Apr 2010 , 4:37am
post #9 of

The amount of time depends on the mixer you are using, the amount of butter and sugar in the recipe, the temperature of the butter, and the ambient temperature of the room. You really just have to do it until it looks right. Very very pale yellow, almost the color of whipped cream and the texture of cream that has just started to thicken.

Lita829 Posted 4 Apr 2010 , 5:11am

I agree with everyone...creaming the butter and sugar long enough. I cream mine on medium speed about 5 minutes. It should look like pterrell described.

ceshell Posted 4 Apr 2010 , 5:20am

I usually cream my butter and sugar for approx 8 minutes, no matter what the recipe states. Got that tip here on CC. What a difference compared to when I used to do it for just a minute or two (before I understood anything about the science of baking.)

ksweetheavens Posted 11 Oct 2013 , 3:07pm

Warren Brown from Cake Love has an awesome YouTube video on his Yellow Butter Cake that really explains the process of creaming butter and sugar.

 

http://www.youtube.com/watch?v=Mpob3cZstmI

Stitches Posted 11 Oct 2013 , 3:37pm

Creaming the butter and sugar created small air pockets that when baked create the lighter texture in a butter cake. But technically eggs and leaveners (baking soda and baking powder) are what makes fluffy product. With-out the eggs the butter and sugar collapse during baking.

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