Just wondering what the rest of you do and if you think it makes any difference. I've always added my flour/ dry mixture in 4 batches and my wet ingredients in 3 batches. I'm wondering if I would get the same results doing a 3 dry and 2 wet additions. I always begin and end with dry.
I usually do the same as you, four and three, but have occasionally done three and two and it was exactly the same. I also begin and end with dry ingredients.
I do three and two but have also just tossed it all in -- no worries
but a lot of people don't give it a good two minute spin after all is in so there's that too --
Thanks all. Can you tell me what does the 2 minute mix after everything is added do to the batter? Most recipes say only mix till everything is incorporated...if it improves batter somehow, I'm all in....
Its just how I make cake batter so it is well combined -- works for me --
I always beat my butter/oil, sugar and eggs until light and fluffy, then add my dry flour mixture alternating with other liquid...milk, whatever. Then beat at medium speed for 2-3 minutes, stopping to scrape bottom of the bowl. I let my filled pans sit on the counter until my oven reaches temperature. Seems after batter sits for 15-20 minutes I get a better rise.
I use the WASC recipe exclusively [of course!:) ] Always put most wet ingredients in bottom of bowl before adding the dry ingredients (sometimes mix together well - sometimes not) then add any remaining wet ingredients & mix for 2 minutes that I actually use a timer for! Depending on how the mixing looks I might stop to scrape the bowl sometimes.
As for actual baking I can only bake 1pan at a time — the largest that would fit is 12” but I only have 9” round & 9x12. Sooo many times some batter sits in pan up to 45 minutes while Waiting it’s turn as some is baking :)