Hi! I’m new to making cakes. Recently I had read quite a few cake recipe books and a few questions kept lingering in my mind after the reading. Here are a few:
a) Why some cake recipes need to fold in the dry ingredients into the fluffy egg batter where else other recipes just need to mix in the flour into a well mixed mixture of sugar and eggs ( the egg batter was not beaten to a fluffy stage)? What are the reasons behind these two methods?
b) What is the difference between i) beating whole eggs until fluffy and ii) just beating egg yolks and add in cake flour or self raising flour and followed by folding in fluffy egg whites into the cake batter?
c) Why some recipes need to blend eggs and melted butter until the fluffy stage?
Will very much appreciate it if anyone is able to clear my doubts! Thanks!