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Food, Wine, Cooking & Eating Discussion on all things food related. Sharing recipes and giving tips and tricks to great food. |
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31 Dec 17, 02:30 PM |
#11
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Thread Starter
Imagineer
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Will show Dd all the replies and see is she can crack it next time.
I will try a sponge cake this week and see how that goes , thanks all. Yep she has been usin the K mixer, but I think mixing flour part for too long.
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Westgate Lakes Resort Nov 2000 Sheraton Vistana Village+Discovery Cove Jan 2005 Bahama Bay resort April 2006 Terre Verde Resort April 2008+ April 2010 Florida Keys July 2009 |
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31 Dec 17, 02:40 PM |
#12
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Imagineer
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I was always taught to mix the butter and sugar first until it was white. I do think it makes a difference, in addition to the other tips given by Dibbers.
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31 Dec 17, 03:31 PM |
#13
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VIP Dibber
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For a regular sponge. Use the K beater. Beat the sugar and butter together until they look almost white. Lightly beat the eggs (by hand in a cup). Add the eggs to the butter and sugar mix on a high speed. Turn the speed down to about 3. Add the flour a heaped spoon at a time and stop as soon as combined. This works well for me.
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