Someone recently asked me whether it would make any difference if the butter wasn't at room temperature for baking a cake... Believe it or not, it makes all the difference in how your cake turns out.
Most cake recipes call for creaming butter first and then adding say the sugar. The process of creaming is what you could call the foundation for a good cake. When you cream the butter to that light color, air is being trapped into it which allows the cake to be light and spongy. Butter at room temperature traps even more air as compared to when it's cold allowing the cake to be the airy spongy delight you were aiming for.
On a side note, it's a good idea to have your eggs at room temperature too or at least not frigid cold. Cold eggs combined with the warm butter will cause the butter to seize up and this will end up giving you a greasy cake.
That's a wrap! Hope this helps you in baking an awesome cake!
-eat cake and be merry!
1 comment:
I didn't know that! Thanks for the tips!
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