Cake recipe that would work using hand whisk instead of electric mixer.?!
I need a "from scratch" recipe (not our handydandy cake mixes). Just a plain white cake, real butter is OK, lots of eggs ok, white sugar OK. But I would like a recipe that makes a nice cake.
Thanks so much.
Answers: The reason for NOT using the mixer is too long and complicated and boring to go into, OK?
I need a "from scratch" recipe (not our handydandy cake mixes). Just a plain white cake, real butter is OK, lots of eggs ok, white sugar OK. But I would like a recipe that makes a nice cake.
Thanks so much.
White Cake
12 servings Prep: 20 minutes
Bake: 30 minutes
Cool: 1 hour
Stand: 1 hour
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter - softened
1-3/4 cups sugar
1 teaspoon vanilla
4 egg whites
1-1/3 cups buttermilk or sour milk
Directions
1. Grease and lightly flour two 8x1-1/2-inch or 9x1-1/2-inch round baking pans or grease one 13x9x2-inch baking pan; set the pan(s) aside. Stir together flour, baking powder, baking soda, and salt; set aside.
2. In a large mixing bowl beat butter for 30 seconds using a wooden spoon or a wire wisk. Add sugar and vanilla; beat until well combined. Add egg whites, one at a time, beating well after each. Add dry mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Pour batter into the prepared pan(s).
3. Bake in a 350 degree F oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool layer cakes in pans on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting. Makes 12 servings.
How about a pound cake? It doesn't rise much, so would not need as much air beaten into it as you would get with an electric mixer. You would have to make sure the butter is quite soft (not melted) and whisk with the sugar for a while to combine well.
Whisks are not for wimps.
Here's one of my favorite pound cake recipes. Makes a smaller size loaf cake:
starchefs.com/chefs/RBeranbaum/html/po...
You can make any recipe without an electric mixer, all it takes is a bit of muscle power. How do you think cakes were made before mixers were available?
As long it is not a cake that you fold in whipped egg whites into you can do it all by hand. I remember having to count my stirrings at my grandmothers house when I was little. It was about 90 stirrings(one turn around the bowl) then she would check the batter to make sure every thing was incorporated and the batter looked smooth. It will build up the arm muscles .
travelle, i know you are on a mission and i know you want some thing super. as a pro baker with whisk , the hardest part of making a cake is the first step which is creaming the sugar and the fat. which could be butter, vegetable shorting , vegetable oil. my choice would be butter, but easiest is vegetable oil. there is a recipe out there on the web for Elvis pound cake that is really good and basic, and starts off in a cold oven. it's made with butter, but instead of trying to start off with a whisk, start off with really soft butter and a wooden spoon, and beat it as hard and as long as you can, and then move up to a whisk just before you start adding your eggs. when you start adding the eggs add just 1 at the time, this will keep from having any separation in your product.
the next things you will add is liquid, flour and other dry ingredients. at this point in order to get a smooth batter, you will want to alternate starting with liquid about a 1/3, then add 1/2 dry mix, another1/3 wet, 1/2 or rest of dry, and finishing with wet, making sure each step gets mixed in good with not a lot of air beat in to product.
not sure what you lookin for ,but with the right recipe this method will give you a good cake no matter what cake shorting the method will be the same. good luck and good baking bacondebaker