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Which ingredient makes the cake fluffy? Butter or sugar?

post #1 of 11
4/1/10 at 3:31am
Thread Starter 
Hi everyone,

I've been wondering... what exactly makes cakes fluffy. I've been making white cakes from scratch but it always turned out being more on the dense side. Then I thought it could be because I've been baking with Slenda Half. So, I baked a cake with real butter and real sugar. I noticed the difference in the texture. It was more fluffier than being baked with splenda half. But I'm trying to cut some calories without losing the fluffy texture. What is the best way to keep the texture while cutting down on calories? I'd appreciate if anyone would give me any advise. Thank you.
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post #2 of 11
4/1/10 at 4:35am
you can actually make a really light sponge cake that doesn't have any butter at all, its just eggs, sugar, flour, flavouring. Its really light and fluffy but no good if you needed it for tiers, carving etc. HTH
Look after this planet its where I keep all my stuff.
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Look after this planet its where I keep all my stuff.
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post #3 of 11
4/1/10 at 6:11pm
The fluffiness of a cake made with butter and sugar comes from the creaming of the butter and sugar together. The sugar granules punch holes in the butter, creating tiny pockets of air. Additionally, sugar is hydroscopic, which means it attracts moisture. You simply cannot make a butter cake that has the taste and texture of a true butter cake without using real butter and real sugar.

If you want to cut calories, eat a smaller piece of cake.
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post #4 of 11
4/1/10 at 6:26pm
Quote:
Originally Posted by prterrell

The fluffiness of a cake made with butter and sugar comes from the creaming of the butter and sugar together. The sugar granules punch holes in the butter, creating tiny pockets of air. Additionally, sugar is hydroscopic, which means it attracts moisture. You simply cannot make a butter cake that has the taste and texture of a true butter cake without using real butter and real sugar.

If you want to cut calories, eat a smaller piece of cake.



PRT got it right. The creaming is key to a fluffy cake.
"Mmmmmmmmm donuts." - Homer Simpson
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"Mmmmmmmmm donuts." - Homer Simpson
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post #5 of 11
4/1/10 at 7:23pm
Thread Starter 
Thank you all for answering my question. But here your answer gives me another question though.... How long do I really need to cream butter and sugar together? Is 2 miniutes long enough??? Is there such a thing OVER BEAT while creaming butter and sugar?? Or does it apply only once dry iingridients are added...???
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post #6 of 11
4/1/10 at 8:29pm
yes, you can over-beat..but two minutes sounds right to me..you want to get it to a very light yellow..it starts light and I always want to cut it off early..but if I'm patient enough after about 2 minutes all of a sudden it's almost white..thats when it's perfectly creamed..
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post #7 of 11
4/1/10 at 9:58pm
Here's a great scratch baking and general baking techniques website:

www.joyofbaking.com

HTH
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post #8 of 11
4/3/10 at 8:01pm
Creaming for 2 minutes is not longer enough for the sugar to dissolve completely.

It will take 5-8 minutes depending upon
1. the temperature of the ingredients
2. the speed of the electric mixer
3. the type of beater you are using
4. [the final test] can you feel grains of sugar, if a dab is rubbed between your fingers?
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post #9 of 11
4/3/10 at 9:37pm
The amount of time depends on the mixer you are using, the amount of butter and sugar in the recipe, the temperature of the butter, and the ambient temperature of the room. You really just have to do it until it looks right. Very very pale yellow, almost the color of whipped cream and the texture of cream that has just started to thicken.
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post #10 of 11
4/3/10 at 10:11pm
I agree with everyone...creaming the butter and sugar long enough. I cream mine on medium speed about 5 minutes. It should look like pterrell described.
Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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Darlita
Die-Hard Scratch Baker

Time...and baking heals all wounds.
Your only competition should be yourself.
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post #11 of 11
4/3/10 at 10:20pm
I usually cream my butter and sugar for approx 8 minutes, no matter what the recipe states. Got that tip here on CC. What a difference compared to when I used to do it for just a minute or two (before I understood anything about the science of baking.)
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