Twostage Method

The two-stage method, also called the blending method,was developed for use with modern high-ratio shortenings (see Chapter 29). Although it is simpler than the creaming method, it produces a very smooth batter that bakes up into a fine-grained, moist cake. It is called two-stage because the liquids are added in two stages.

Procedure: Two-Stage Method


Scale ingredients accurately. Have all ingredients at room temperature.


Sift the flour, baking powder, soda, and salt into the mixing bowl and add the shortening. With the paddle attachment, mix at low speed for 2 min

utes. Stop the machine, scrape down the bowl and beater, and mix again for 2 minutes.

If melted chocolate is used, blend it in during this step.

If cocoa is used, sift it with the flour in this step or with the sugar in step 3.


Sift the remaining dry ingredients into the bowl and add part of the water or milk. Blend at low speed for 3 to 5 minutes. Scrape down the sides of

the bowl and the beater several times to ensure even mixing.


Combine the remaining liquids and lightly beaten eggs. With the mixer running, add this mixture to the batter in three parts. After each part, turn off

the machine and scrape down the bowl.

Continue mixing for a total of 5 minutes in this stage.

The finished batter is normally quite liquid.


This variation combines steps 2 and 3 above into one step.


Scale ingredients as in the basic method.


Sift all dry ingredients into the mixing bowl. Add the shortening and part of the liquid. Mix on low speed for 7 to 8 minutes. Scrape down the sides of

the bowl and the beater several times.


Continue with step 4 in the basic procedure.

Continue reading here: Foaming Or Sponge Method

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