Question

Why is it essential to beat the batter of a cake​

Answer 1

Answer:

Reverse creaming starts by beating together the flour, sugar and butter. Gluten won't start to form until the flour comes in contact with water (in the egg whites). Coating the flour molecules with butterfat before the eggs are added creates a barrier which slows the formation of gluten.

Answer 2

Answer:

Reverse creaming starts by beating together the flour, sugar and butter. Gluten won't start to form until the flour comes in contact with water (in the egg whites). Coating the flour molecules with butterfat before the eggs are added creates a barrier which slows the formation of gluten.