Should I work the gluten when making a cake?!


Question: Should I work the gluten when making a cake!?
I'm using a cake mix, and I need to know whether the batter should be a bit lumpy (not working the gluten) or should the batter be smooth (work the gluten)!? I'm aiming for a light, fluffy cake!.Www@FoodAQ@Com


Answers:
Interesting question and it was one I had answered in a cooking/baking class I took!.

The flour used in bread is high gluten; cake flour is low in gluten!. IF you WANT a dense cake, like a pound cake, then you beat the mixture until it is ultra smooth in texture!.

Fluffy cakes have some of the egg whites separated and beaten, then folded carefully into the batter AFTER the batter has been beaten!. Carefully pour into the greased and floured cake pans!.

The added gas trapped in the egg whites will add volume, the oil will add moistness and the cake will be very delicate!.

My teacher recommended the cakes cool to the touch before removing them from the pan, then freeze them!. Remove and frost the cakes, allow to thaw and you have an outstanding cake!.

I have found that depending on the brand of cake mix, the cakes can have tunnels and air pockets!. I was advised to add more oil and a few tablespoons of flour!.

Best of luck and Bon Apetite'Www@FoodAQ@Com

No beating the cake batter is not working the gluten!. That is only bread making!.

Cake flour is ground much finer than all purpose flour and that is finer than bread flour!.

Beat your cake mix the amount of time specified on the package in the instructions for making it or it will not be light and fluffy!. Use the timer to beat it and beat it on medium power on the electric mixer!.Www@FoodAQ@Com

Over-mixing your batter will result in a dense, heavy cake!. You want to work the gluten when making bread, not cake!. If you sift your flour, you should have very few lumps when mixing in the wet ingredients!. Good luck!Www@FoodAQ@Com





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