TESTED! IS The Reverse Cream Cake Method Better? Glen And Friends Cooking
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- Опубликовано: 2 июн 2024
- TESTED! IS The Reverse Cream Cake Method Better? Glen And Friends Cooking
The reverse cream cake method isn't new, recipe developers / chefs have been making cakes by creaming the fat and flour together first for years, decades... centuries. But the Reverse Cream Cake method (biscuit method / pie method) has been getting a lot more attention lately, and has become the media darling of 'new' and greatest.
What does reverse cream cake method mean? It simply means creaming the fat and flour together first - in order to shorten or inhibit the formation of gluten... That's why shortening is called shortening - it shortens the strands of gluten.
The recipe we used is a pretty standard yellow cake recipe:
Ingredients:
Cake
175 mL (¾ cup) butter
750 mL (3 cups) cake flour
175 mL (¾ cup) sugar
15 mL (1 Tbsp) baking powder
5 mL (1 tsp) baking soda
5 mL (1 tsp) coarse salt
4 eggs
2 egg yolks
375 mL (1½ cups) buttermilk
15 mL (1 Tbsp) vanilla extract
Frosting
1L (4 cups) powdered sugar
375 mL (1½ cups) cocoa powder
375 mL (1½ cups) unsalted butter
5 mL (½ tsp) coarse salt
60 mL +/- (¼ cup +/-) buttermilk
Method:
Cake
Preheat oven to 180ºC (350°F).
Grease and line with parchment two 9” cake pans.
Using an electric mixer on low speed, mix flour, sugar, baking powder, baking soda, and salt.
Cream in butter, until mixture looks sandy.
Turn off mixer and add eggs, egg yolks, buttermilk, and vanilla extract.
Beat on medium-high speed until pale yellow and fluffy.
Divide batter between pans.
Bake until tops are golden and spring back when gently pressed, 30-35 minutes.
Allow cakes to cool in pans on a wire rack for about 15 minutes.
Then turn out onto rack and allow to cool completely.
Frosting
While the cakes are cooling, sift together sugar and cocoa.
Cream butter and salt in an electric mixer, then beat in sugar / cocoa mixture.
With mixer running drizzle in buttermilk, and beat until light and creamy.
If mixture is too stiff add a small amount of buttermilk until the texture is just right.
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Video Chapters:
0:00 Welcome to Glen And Friends Cooking
0:15 Today we test 3 methods of mixing a cake
0:22 Conventional Butter Sugar creaming method
1:08 We are testing Cake Texture / gluten formation in cakes
2:08 Why use Cake Flour when baking cakes
3:30 What is the reverse creaming method of making a cake
4:40 How is gluten formed in cake batter
4:55 What is shortening
8:31 Hot Milk Cake Method
12:15 Taste testing 3 different cake mixing methods
14:42 Does the reverse creaming cake method work?
#LeGourmetTV #GlenAndFriendsCooking
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"Not changing the world, one cake at a time" great title 😂 Really like this series!
"Not changing the world, one cake at a time" should probably be on a t-shirt.
Maybe.
No maybe about it. Definitely on a t-shirt. Also a coffee mug and a tattoo across my forehead.
I'm a reverse creaming convert. I'd rather do nearly ANYTHING than wait for butter and sugar to cream together, and I never can quite tell when it's really fluffy enough. Reverse creaming, though -- yep. I can SEE when something looks like sand! Great video. Thanks!
I was asked how I liked my eggs cooked? I told them "in cake"! Lol
“Reverse” method was called “rubbing-in” in England, 1960’s, when I was taught (biscuit has a different meaning there). Thanks for the video.
Yeah I was taught the same way for scones and such. Use the tips of your fingers to rub the butter into the flour to create a sandy kind of texture.
I did say it wasn't 'new' in the video - that I see this method in cookbooks in my collection going back to the 1700s.
@@Beruthiel45 he didn't say it was a new method. He said "reverse creaming" was the new name for the method.
Does this mean you'll also do an episode with a purposely over mixed batter? 😁
I hope so!
Batter mixed on loop for 10 hours perhaps?
Another vote for trying to over mix it. Is it the flour being buttered or mild paranoia that makes the difference?
yes because I'm always so worried about over mixing sometimes I don't mix enough so I just stopped baking cakes all together them 😰 I'd love to make sure!
Do all three again but purposefully overmix them. Maybe that is the true benefit of the reverse cream method.
Love this "TESTED!" series. It's wonderful having a trusted source try them out and give honest feedback.
A big question I have is: does letting a batter sit for a while matter? For example: Say I bake a batter in a special tin (mini-muffin tin, special shapes), but only half the batter fits in the tin. The second half has to wait until the first batch is done... is that detrimental to the "waiting" batter? I'm always concerned the batter that is waiting is being ruined. Would love to learn about that.
Thanks!
If this was really TESTED this would be called THE ADAM SAVAGE TEST SERIES.
I've never had an issue when my batter has had to wait.
If you are using double acting baking powder(most is nowadays), theoretically you shouldn't have an issue. I think as long as you creamed well, so your little bubbles don't settle out of your batter, it should be okay?
The amount of dishes Glen is willing to do for something so simple as the method by which you cream the ingredients in a cake is amazing.
Also, it's 4 a.m. and after watching seven of Glen's videos, I'm starving. Thanks Glen.
I'm wondering if the method would make more of a difference if you put the cakes at a disadvantage by using all-purpose flour instead of cake flour. Maybe the lesson here is that using the right flour is the most significant factor.
It would also have been interesting if you'd *tried* to overmix with the biscuit method to see if it really offered protection against longer gluten chains. I might have to do some of my own experimentation...
You sure you aren't Julie's throw-away account trying to get at least 3 more cakes out of Glen?? I would love to see this done with all purpose flower too.
You can use all purpose flour. A lot of chefs do.
@@jhowardsupporter the curiosity is in if the methods used will result in greater variability in the texture due to the increased protein content of all purpose flower. The methods may not have mattered as much for a 6 percent protein cake flour compared to a 10-11 percent all purpose flower.
@@jimsackerman 🤣
🤔 interesting
Does It Really Matter? Is a perfect title for this show.
I love when Glen looks at these things because I love looking at recipes as science.
I’ll tell you what’s better! My husband cooking anything ever, much less 3 cakes!
With all the examples lined up - the reverse creaming method cake was noticeably taller and fluffier-looking, and the hot milk sample appeared to be the flattest and densest - so I would think the methods did make a difference - even though they all tasted good. Great test!
I think the overmixing concern is a bit overblown. I think it depends on your ingredients overall. Last night, I made a Guinness Chocolate Cake for dessert. I got caught off guard by a problem on the stove and forgot about the mixer beating all the ingredients together (butter, cocoa, flour, sour cream, vanilla, salt, baking soda, Guinness stout, sugar and eggs) and went about five minutes past "mix until combined." The cake still turned out to be incredibly light, tender, soft, and moist (it still was this afternoon when I had a second piece). So, that is what happened to me by overbeating the batter. Seems like a good idea to me.
I wonder if it has something to do with the cocoa powder, which has no gluten, being a large portion of the dry ingredients. In my experience, chocolate cakes tend to be more forgiving and white/yellow cakes are much harder to get right.
Doesn't Really Matter (DRM) is a wonderful title for the SUB series...
I feel like the hot milk method is probably easiest if you don't have a stand mixer, since there's no need to cream the butter, which is always a tedious step without one haha
I didn’t know this method was possible.
I agree with the statement “somethings aren’t worth the effort”,
Knowing this I plan of using this method.
I was given this recipe by my motherr in law in 1967 and have used it ever since. It is always a lovely cake. The only difference is that the recipe calls for oil instead of butter.
Having said that, I have often substituted butter for the oil, and there is no difference.
It is so easy to make, especially with a stand mixer. There is no way the mixture can be over mixed if the flour is added alternatively with the liquid.. I do find that the texture is tougher when the flour is added lastly, though. That may be down to the fact that South Africa has a different type of wheat to the UK and America.
Julie is a girl after my heart. Get that frosting on the top AND the bottom of each bite! 🤣
I first encountered the "reverse creaming" method a few years ago in a pound cake recipe I found on the internet. I was skeptical because I had been thoroughly conditioned into the "you'll develop gluten!" mindset when I learned how to bake. I was pleasantly surprised and impressed with the result, and I agree that the method does produce a slightly, but noticeably, more tender crumb than the traditional method.
for commercial applications the reverse cream method clearly came out taller. Get similar or better results by separating the eggs and foaming the egg whites. I would even say that taking the eggs to ribbon stage, like in in a genovas, in the hot mik method would have a similar result. The point is getting as much air into the cake before baking as possible leading to a much more uniform distribution of air bubble size and ultimately smaller bubbles. I was surprised when the reverse cream method worked better until I realized that commercial cake mix is prepared in reverse cream method. Except even more beating is applied.
As someone who makes a pretty damn good cake almost entirely by accident, and who tends to roll my eyes at warnings that “you must do it this way or things will go badly,” I’d say the difference between the first two methods is negligible in my experience. The “hot milk” method, though, I always thought of as just a different kind of cake, rather than a different method.
Yeah usually the cake is fine what ever way you do it.
LOL same boat. Once you slather the icing on, nobody really cares but I do appreciate the science behind the testing process here :-)
I thought the fluffiest cake would win at the fair, just as Glen said the same thing!
hell yes, there's my favorite bowl.
I really like the side by side experimental comparisons.
The hot milk method seems like a really good option if you do not own a stand mixer. The other two seem to be a lot more labour by hand.
Hi Glen, love the video and the idea of new series to challenge preconceptions and cooking myths.
If I understand correctly, box cake mixes are basically a form of the reverse cream method since the box contains the flour coated with shortening, you add wet ingredients?
Great, very interesting episode!
I used to make a special muffin at Christmas and it was the reverse cream method, I think. But it was so many years ago, I just thought the method was quite different. It did make a wonderful tender and textured muffin.
It was a marigold muffin with dried fruits. The petals were steeped in hot milk to make a sort of a poor man's saffron. I think the recipe was Dutch and that marigolds would have actually been calendula. But I dutifully saved and dried marigold petals for the Christmas muffin each year.
The third method is close to what I use to make got water chocolate cake. You just need the liquid hot enough to bloom the cocoa powder. Then pull it out warm and make a pour over frosting with butter, powdered sugar, salt, vanilla, and cocoa powder. Easiest cake ever. It was the way my grandma did it, but it's just a simple recipe. The cake batter is runny, but it works out every time.
I love hot water chocolate cake. So easy and delicious. Next time you make it try replacing the hot water with hot coffee. The coffee really boosts the flavour of the cocoa without actually tasting like coffee.
I akways add a tsp instant coffee powder to my choclate cakes.
Usually ny go to method is oil and milk, heated and added to beaten eggs and sugar. Then fold in dry ingredients. Makes a beautifully light and tender cake.
Fir chocolate cake I replace a quarter cup of flour with a quarter cup cocoa powder. Still add the vanilla.
My mother in law gave me the recipe when I first got married, 1964.
Fantastic video more of these please 🎂🎂🎂🎂
If you want to win at the fair you need to separate the eggs. Doesn’t matter which method you use as long as you beat the whites by themselves and fold them in at the end. This is always true and applies to white, yellow and chocolate cakes. Try it and amaze yourself!
Great job, Glen! Science @ it's best!
One thing I found out about making meringue: recipes ask for either a tbsp of water, a tbsp of hot water or a pinch of salt.
Now, the "hot water" thing is obviously bull..frog: if your spoon is red hot, the water will evaporate. If it's water temp, it'll be room temp by the time it hits the egg white. And the amount? Like testing the body temp of a fly with a quicksilver thermometer. *sigh*
But what the salt does: it's drawing water from the egg white. There we go: we need some free water in the mixture. Done!
Greetings from the far north of Germany!
Very interesting 🤨 wow 3 different methods and they all great cakes I
Thanks for doing this… was very curious and you spared me the mess in my kitchen. :)
Well done. Thanks for sharing your results.😋😋😋
Very interesting
Since I don’t have cake flour, the reverse method makes even more sense.
Easy substitute; for 1 cup of AP flour, remove 2 tablespoons and replace by 2 tb of cornstarch .
Actually works wonderfully with all purpose. Cake flour just helps with texture, not necessary any mixing method.
This new series is the perfect ratio of educational and shade throwing/salt I love it
I really, really love this series. Not as much as the Old Cookbook series, of course, but A Whole Lot.
Id love to see you tackle bread baking next for this series, there are lots of good wives tales surrounding almost every step of baking bread
I feel like this would be an excellent one. I treat my yeast bread dough like a sourdough, and my loaves are beautiful. Great crumb, structure
Ohhh I really wanted to see one left in the mixer for like 5 mins and see what over mixing really does and how much it really matters.
Since you're doing baking science; one thing I've always wondered about, but never tested for myself. I was told in culinary school that you only wanted to use pure vanilla extract in situations where it wouldn't be heated, and that otherwise, artificial vanilla would work just as well while being far cheaper. I think it'd also be cool to see if pure vanilla makes a difference even in situations where it's not heated.
Alvin Zhou has a video on this
Very interesting,many thanks, love the videos.
This right there is the information I needed,thank you!❤
I could see a visual difference in he three and I guessed right before you even tasted them. Very cool experiment. I am loving the "TESTED!" series.
I just put all the ingredients into a bowl at the same time and mix it. Turns out great every time.
Interesting. And surprising that there are different methods.
Love this already!
We have PBS's America's Test Kitchen in the USA - high tech. In Canada we have Canada's Test Kitchen at GIen's and JeweI's house! 😊
Very informative, thanks a lot for sharing. 🙏🙏🙏
Made a lemon loaf cake using reverse creaming as the recipe directed. Was fussy to mix. Took it out of the oven to 'toothpick test' it and watched the center fall while using the toothpick. Returned it to the oven to keep baking it. Cooked end portions were coarse crumb while center was still damp.
Remade it using usual butter/sugar method and baked it longer before 'toothpick testing' it. Resulted in a softer crumb and no soggy middle.
Was baking the lemon loaf as part of a bday visit so I had to repeat it.
Both loaves had the weight of bricks.
Fun experiment. Thanks.
Love this series!
Good show
So interesting. Thank you for the experiment.
Love this series, really interesting. Many thanks.
Hi Glen. What a great idea. Top Video. Thank you … Greetings from Germany 🌲⛰🌲
Love this new format! Please more.
Fascinating! The "reverse cream" method was perhaps slightly easier to do than the other methods, too!
This is an excellent series.
thank you for doing this!
I am loving this series !! just so interesting thank you !!! and I am going to try the biscuit method next time :-)
I really like this series.
This channel is great. Answering questions, I didn't know that I had.
Love your videos as always, but I really enjoy your comparison videos like this. Keep up the great work!
Jules, Glen is the best at Decorating cakes. He's a master.
The Joy of Cooking used the reverse cream method for their banana bread. I love how tender it is every time.
This was great!
I love these tests. I especially love when you prove that what you were skeptical of is actually better.
Keep it up! Probably one of favourite series.
love when you experiment, they all look great and I'll take a piece of each
Such a great content as always... greetings from Brasil!
Glen is a Genius!!
I'd love to see a comparison of putting the eggs in one at a time vs all at once. What's the difference in time for it to mix in and if it changes the final result.
I always like to sip black coffee with my desert
As always great video fun to watch you cook and always informative 👍
I love this technique testing. Its fun to see the differences and what they more may not produce.
Thank you
Oh fascinating. I always wonder about the order of mixing the ingredients. Also great video as always.
Very interesting video, thank you. I'll keep that in mind next time I bake a cake :D
I understand that a popular method in cake making in England is the - all in one- method. All the ingredients are at room temperature and are put into a bowl together and mixed until combined. I have seen Mary Berry demonstrate this method when making Victoria Sponge.
This is amazing, please keep doing this, you are helping me eat more cake :D
The third cake looked a tad higher too, I had hoped you might have done a bit of a closer shot to show the crumb texture. Oh well. Thanks for starting the series and what are you going to do with all that cake?
Interesting video! I will have to try the reverse creaming method. I love you two together, sweet chemistry between you! My foodie daughter is enjoying your channel as well.
A new novel from Stephen King…The Shortening!
A terrifying tale about a haunted tub of lard?
Mwahaha!
Love this! Would you consider making a video where you test if over mixing makes a difference? It's something I've been very curious about for a long time!
That was quite interesting!
Great video- cake 3 looked better right from the beginning.
Reverse creaming originally called the Hi Ratio method, makes a denser sponge with less integrity. Kind of just crumbs apart. It is softer. If you use part Hi Ratio shortening instead of all butter it will give you more hight and less dense.
Observing over the past few years, it seems to me that the Australian RUclips cooks (Ann Reardon, Scran Line, Niko’s kitchen) all use the reverse creaming method as their default, while the creaming method is taken for granted among the North Americans. I’ve been meaning to try it, and now will for sure.
Another side note, aren’t all box cakes reverse creaming by default?
The "reverse" method is the default way of cake making in Australia, so as an Australian, I was slightly puzzled with Glen's first method.
That "hot" method looks like an opportunity for something very bad to go wrong when heating the milk and butter...
Ahhhh....good point.
@@dj1NM3 Yep. I've always known it was 'rubbing-in' here in Australia. It just seems to be the normal way.
Well you'll need a method that produces fine but tender crumbs for those lamingtons
Thank you again. love eating via You Tube three cakes for breakfast. and no dirty pots to clean. I really enjoy you.
I have always used the hot milk method to make Mock Sponge Cake. I use both creamed and "reverse creamed" methods and have not noticed a lot of difference. Of course, I am an old Betty Crocker, 1950, guy! LOL!
That makes sense! Gonna try it! Would using ghee reduce water concerns? Thanks!
That's the sablé method, here in spain we use it for cookies, it's interesting to see you can use it in cakes too, great video.
you two are great.
Great idea for a series! I always enjoy "myth busting" content. Probably a bit more time-consuming than a regular segment, and this appears to be just before C-FMVU started consuming a lot of your time, but perhaps you can add more installments in the future. Cheers!
Thanks for doing this experiment. I also make pancake or griddle cake batters by the "reverse cream" method. Most packet-mix batters have the shortening pre-mixed into them, so it shouldn't surprise anyone that the method works.
Great experiment and interesting results. Next time try the “dump everything in the bowl and mix method”. I suspect it will work well too.
Thoroughly enjoyed the video. It was the first time I saw a baker comparing these three methods and I have to say reverse creaming for me has always given the best results. Thanks 👍🏻❤
me, a person who doesn't bake with gluten at all: ah yes interesting results. I'll have to keep this in mind
Here in Ireland we call your pie method "the rubbing in " method. It's used for some cakes and lots of bun recipes including rock buns and raspberry buns. I came across your Channel recently and have made your No Knead bread and delighted with it. Keep up the good work I'm enjoying watching your videos.
They are tasting so much, it’s cake for lunch!