Gary wrote:
> DavidW wrote:
>>
>> 3. I have a vague recollection of asking this before, but there was
>> no magic solution. The mixture is very wet before the flour is added
>> and you always get bits of flour that will not mix in. My mother
>> solved this by using an electric mixer or blender, but I don't think
>> the cake was as good as when the flour was mixed in gently by hand
>> (and you put up with a few small flour pockets). Is there another
>> technique whereby I can mix in the flour evenly by without any
>> detriment to the cake?
>
> Don't add flour to the liquid....start with dry flour and slowly mix
> in the liquid, little bits at a time, stirring constantly.

I'll think about this for experimentation later, but it's radically different.
I've only got one shot so I think I'd better not try it this time. Apart from
the smoothness of the mixture I'm a little worried that this method will
require mixing as thoroughly as the electric blender/mixer that my mother used,
which doesn't produce as good a cake. You are supposed to mix in the flour with
the minimal mixing possible, perhaps to keep as much air (or CO2 from the soda)
in it as possible.

> G.
>
> PS - a cake (or any breadlike product) does need a little bit of salt.

Any idea of the amount with unsalted butter? 1/2 or 1 teaspoon maybe?