Reverse creaming vanilla cake recipe with batters is a recipe technique that produces cakes with fewer air bubbles and more moisture. This type of cake is not as fluffy as a traditional cake. But sometimes, that’s precisely what you want.
Reverse creaming means that the butter and sugar are beaten together before mixed with the eggs and flour. This process incorporates a lot of air into the batter, making it light.
However, if you reverse creaming a recipe that usually uses a lot of sugar, water, or both, you may find that your cake rises quickly and then sinks. Try this recipe to find out whether reverse creaming works for you.
Contents
How To Prepare Reverse Creaming Vanilla Cake Recipe?
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Serving Size: 20
Equipment:
- 9-inch round cake pans,
- 2 medium mixing bowls,
- electric mixer,
- 12-inch round serving plate,
- spatula
Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 tablespoons milk (preferably cow’s milk)
- 1/4 teaspoon cream of tartar
- 8 large eggs, separated
- 1 1/4 cups all-purpose flour (or 1 cup all-purpose flour plus 1 tablespoon cornstarch)
- 4 1/2 teaspoons baking powder (preferably aluminium-free)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
For Filling:
- 1 cup cream cheese, softened
- 1/4 cup confectioners’ sugar (optional)
- 1 tablespoon butter, room temperature
Directions:
Step 1: Preheat oven to 325 degrees. Grease and flour cake pans. In the first bowl, beat butter with powdered sugar until fluffy. Beat in cream of tartar until combined well.
Step 2: In a separate bowl, beat egg whites with an electric mixer until stiff peaks form. Gradually add 1 cup of sugar and beat on high speed until soft peaks form when you lift the beaters.
(If you reverse creaming a recipe that usually uses granulated sugar, you can use all-purpose flour instead.
Step 3: In the third bowl, combine flour, baking powder, baking soda and salt.
Step 4: Add half of the egg mixture to the first bowl. Beat on low speed until combined, then add half of the dry ingredients and mix well.
Repeat with the rest of the egg mixture and the remaining dry ingredients. Mix just until combined after each addition; do not overmix.
Step 5: Carefully stir about 1/3 cup batter into beaten egg whites in a separate bowl to lighten them up. Then gently fold the egg whites into the rest of the batter.
Step 6: In a separate bowl, beat cream cheese with confectioners’ sugar until slightly fluffy. Beat in butter and mix well.
Step 7: Spoon half of the cake batter into prepared cake pans. Drop spoonfuls of cream cheese mixture on top.
Cover with the remaining batter, then gently tap the pan on the countertop to release any air bubbles that may be trapped inside the batter. Smooth top with a spatula.
Step 8: Bake for about 60 minutes or until lightly browned on top (the centre will still appear wet). The cake will rise in the middle and then sink as it cools.
Step 9: Cool completely in the pans. Run a knife around the edge of the pans to loosen them, then turn them out onto serving plates. Decorate with fresh fruit as desired.
For Filling:
Step 1: In a separate bowl, beat cream cheese with confectioners’ sugar until slightly fluffy. Beat in butter and mix well.
Step 2: Spoon half of the cake batter into prepared cake pans. Drop spoonfuls of cream cheese mixture on top.
Cover with the remaining batter, then gently tap the pan on the countertop to release any air bubbles that may be trapped inside the batter. Smooth top with a spatula.
Step 3: Bake for about 60 minutes or until lightly browned on top (the centre will still appear wet). The cake will rise in the middle and then sink as it cools.
Step 4: Cool completely in the pans. Run a knife around the edge of the pans to loosen them, then turn them out onto serving plates. Decorate with fresh fruit as desired.
Nutrition Facts
- Calories: 293
- Total Fat: 16 g;
- Saturated Fat: 9 g;
- Cholesterol: 83 mg;
- Sodium: 256 mg;
- Potassium: 165 mg;
- Total Carbohydrates: 34 g;
- Dietary Fiber: 0 g;
- Sugars: 25 g;
- Protein: 3 g.
What Is The Difference Between Creaming And Reverse-Creaming Methods?
Creaming is just as it sounds the butter and sugar are beaten together until fluffy, smooth, light and airy.
Reverse creaming is a unique technique of creaming that incorporates some air into the batter before combining it with eggs and flour.
You can use this technique with regular recipes that generally use a lot of baking powder or baking soda.
This will not change the taste of the batter, but you may find that your cakes rise quickly and then sink as they cool.
How Do You Reverse Curdling A Cake Mix?
You can reverse-curdle a cake mix by following the same steps that you would use if you were to curdle cheese (milk) or pudding (milk and eggs). These steps include:
1. Mix the dry ingredients in one large bowl, separate them into two bowls, and then pour half of the batter into each bowl. Then add the ingredients for one of these mixtures over the top. Mix well and repeat for the other mixture.
2. Using a rubber spatula, stir until combined after each addition. Do not overmix.
3. Carefully stir about ⅓ cup of the wet mixture into the beaten egg whites in a separate bowl to lighten them up. Then gently fold the egg whites into the rest of the batter.
What Are The Disadvantages Of The Creaming Method?
1. Using creamed butter and sugar, cakes will tend to be heavy, dense and dull in flavour.
2. You may find that your cakes can absorb a lot of moisture from the flour. If you are using cake mix recipes (and are not interested in experimenting), you might want to stick with the reverse-creaming method.
Conclusion
Creaming or reverse creaming vanilla cake recipe is just a matter of preference. But if you are into baking, I recommend trying a few creaming recipes to see how they are done.
Learning the creaming and reverse-creaming methods will allow you to develop your recipes and understand how ingredients react.
