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Tried reverse creaming method after years of doubt, it actually works
I've been making pound cake the same way for 15 years, creaming butter and sugar first until light and fluffy. Last week I tried the reverse creaming method where you mix the flour and fat first then add the wet ingredients. My cake came out with a tighter crumb and rose more evenly than ever before. Has anyone else had a baking technique they wrote off for years that ended up being the real deal?
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karencampbell1mo ago
Wait, you mix the flour and fat first instead of creaming? So the sugar just goes in with the wet stuff? Huh, might have to try that.
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lewis.mila1mo ago
Right? Game changer. Did a whole batch last week that way.
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