We would like to improve the quality of our slab cake How important is batter temperature in this context

In order to produce an optimum product the temperature of the ingredients and the resulting batter should be such that it allows thorough amalgamation and good aeration from each of the components. A batter temperature maintained at 21 ±2 °C (70 ± 3 °F) is recommended.

There is little rise in temperature of cake batters during their short mixing times and so there is no need to provide for chilled water or egg. Ingredients that are too cold, e.g. frozen egg and cold milk, cause a tightening of the batter and a partial 'setting' of the fats. The latter effect is seen as 'curdling' of the batter (see 10.15).

It is also important that the batter temperature does not increase too much so that the fats melt and allow the batter to lose aeration. Higher batter temperatures will also increase the chemical reaction of leavening agents, resulting in a loss of aeration from this source.

By keeping materials at an even temperature, better aeration and a more thorough dispersion and hydration of ingredients will result in a cake with better appearance, volume and texture when baked.

Continue reading here: Why should the whole of the batter for one slab be placed in the tin in one piece rather than bit by bit

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