On Sat, 25 Aug 2012 07:49:29 +1000, "DavidW" >
wrote:

> 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.

Don't you have a whisk? If you do, use it. Whisks are great for
making sure there are no lumps and you don't have to beat anything -
just stir.
>
> > 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?
>
Maybe we should see the recipe. Cocoa calls for a bit of science
between Dutched and natural... and remember salt isn't just table
salt, sodium is in other ingredients too (like baking powder and
baking soda).


--
Food is an important part of a balanced diet.