Hand Beating Egg Whites Versus Machine

Baking By jkandell Updated 11 Aug 2015 , 8:01am by julia1812

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jkandell Posted 11 Aug 2015 , 12:18am
post #1 of 4

I'm new to cakes. I've noticed my cakes where I beat the whites by hand with a whisk tend to taste moister than when I do so with my hand-held mixer.  I wonder if this is general knowledge, or just my impression.  I don't seem to get as stiff a peak with my hand whisk -- it's always just firm.   But the final product has a nicer texture. Also, I tend to do small cakes that use 3-4 eggs, so that might be one reason.

3 replies
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AAtKT Posted 11 Aug 2015 , 12:32am
post #2 of 4

Could you be over-beating the egg whites with the mixer?

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Pastrybaglady Posted 11 Aug 2015 , 6:26am
post #3 of 4

My thought is the same as @AAtKT   It sounds like you're beating to soft peaks by hand and to overly firm peaks with your mixer.

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julia1812 Posted 11 Aug 2015 , 8:01am
post #4 of 4

Oh my! Just trying to remember when I hand beat egg whites the last time... Must be almost 30 years ago in grandma's kitchen. It took forever, was always my duty and I hated it, lol. Using the same recipes today (and an electric mixer), I honestly won't notice a difference  (despite not suffering muscle pain in my arms, hehe!). As said above the reason you might notice a difference might be that you "feel" the ingredients more when mixing them by hand and therefore you might have better control in regards of over or under  mixing.

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