You like cake, you want cake, and now we are giving you the tips you need to bake cakes as well as Bon Appétit’s resident baking expert Shilpa Uskokovic.
, Shilpa called for bleached flour , which is softer and bakes up fluffier, and doesn’t hydrate as much. Bleaching in this context doesn’t involve chlorine!This can happen at several stages during cake making. You can over-cream fat and sugar, incorporating too much air, resulting in a crumbly or dry cake, or you can overwork the batter once the flour and dry ingredients are added, creating toughness instead of tenderness.
. Whatever method you choose, be sure to do it before you start mixing so your batter has someplace to land as soon as you’re ready.
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