First, measure out and sift together your dry ingredients. (flour, baking powder, baking soda, cocoa) You want to be ready because you don't want your butter-sugar-egg mixture to loose volume.
Mix your room temperature butter with the sugar, salt and vanilla until the mixture is light in color and fluffy.
Add eggs (room temp) one at a time, mixing until smooth between each addition. Mixture should be light, fluffy and almost silky.
Start by adding a portion of the dry ingredients to the mixture and alternately add a portion o the wet ingredients (again, room temperature or else you could change the consistency of your batter), preferably in 3 stages, or until everything is mixed in.
Once you add the flour, DO NOT OVER MIX or your texture could turn out tough.
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