Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Which came first: the milk or the flour?

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

My first two weeks at Fine Cooking have been filled with so many fun challenges but I have to admit, I felt a bit of relief when I was given some cake recipes to work on. I love to bake cakes. Even when they don’t come out exactly right, I feel comforted by each familiar step – creaming the butter and sugar (that’s my favorite! What a fabulous texture.), adding the eggs one at a time, and mixing in the wet and dry ingredients alternately, starting and ending with dry. But, after so many years of just following these steps blindly I realized that I never stopped to understand exactly why we mix a cake this way. Well, I know that proper creaming of the butter and sugar is imperative for creating air bubbles which lift your cake but why the fancy liquid-flour method? I’m always so tempted to just dump it all in and call it a day.

After consulting our copy of Shirley Corriher’s CookWise, I learned that it’s all about gluten development – something you don’t want in a cake. Mixing liquid and flour forms gluten. When you start by adding some of the dry ingredients to the creamed butter and sugar you coat the flour with fat and that inhibits the formation of gluten when you add the liquid. You do run the risk of developing gluten with each subsequent addition of uncoated flour so it’s best to keep the mixing to a minimum. Shirley likes to add a lot of the flour in the first go to help that problem. It makes sense.

So, there you have it. Gluten is the enemy – at least when it comes to cakes. We’ll talk about bread another day.


Leave a Comment


  • omopop | 08/23/2009

    how about using gluten-free flour? Would that eliminate failure ?

  • patissiere | 08/20/2009

    when you are adding the flour thats the time the problems occur for the beginners. so all the beginners, use the hand to fold the flour than using any machines or equipments(blender, table top mixers)so next time do it with the hands after the creaming and the addition of the eggs
    happy baking

  • MaryMum | 08/19/2009

    What a helpful bit of information! It makes sense, but, I, too, have always wanted to just dump everything in at one time. Hmmm...might that be a reason for my many baking non-successes?

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial