Something I have never been entirely sure of in Ms. Beranbaum’s recipes (despite typically being succesfully—though not always) is what is meant by medium mixing speed. As everyone knows, many of the recipes call for beating sugar, flour, fat, eggs and some liquid on medium for a minute and a half, then adding more liquid in two stages beating for thirty seconds at medium speed after each addition.
What exactly is medium speed?
One of the questions I have on the occasions when I’m not successful ( which usually involves the cake shrinking excessively—not sinking or dipping in the middle—when cooled) is whether I am overbeating or underbeating the batter.
I have a kitchen aid proline standing mixer that goes from one at the lowest speed to 10 at the highest. The setting from three to 4 is already pretty fast and I usually set it at 4 when something calls for medium.
Does anyone have any thoughts on how vigorously the batter is supposed to be beaten in this two step method of mixing cake batter?