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Reply to "Question for people who bake cakes from scratch"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Since this is your first time baking a homemade cake, follow the directions exactly as is. If it says use 8” then use 8”. I do think a springform pan is fine, but then your cooking times may get jacked up, so I wouldn’t recommend it unless you use two 8” Springforms (if those exist)[/quote] I really think the directions are bad. But I’m sure it will be fine. I’m just saying, OP, don’t use this mixing method on other cakes. Generally for a butter cake you want to cream the butter and sugar and mix the flour at the end to avoid over mixing it and activating too much gluten. And for white cakes you often beat the egg whites separately. [/quote] OP here. I actually agree. I found a 2nd recipe that looks better. I've baked enough cookies to realize the mixing is off. [/quote] If you’re going to use this recipe, make sure you get “real” cake flour. Like white lily. [/quote]
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