Three main goals of mixing cake batters?

- To combine the ingredients evenly

- To develop the structure of the batter

- To incorporate air into the batter

- Combining the ingredients evenly: This is important to ensure that the cake batter is consistent throughout and that all of the ingredients are evenly distributed. Over-mixing can cause the gluten in the flour to develop too much, which can make the cake tough.

- Developing the structure of the batter: The structure of the batter is what determines the texture of the cake. The richtige Balance between flour, liquid, and fat is essential for creating a batter that will produce a light and fluffy cake.

- Incorporating air into the batter: Air is incorporated into the batter through the creaming process, which involves beating the butter and sugar together until they are light and fluffy. This air will help the cake to rise in the oven.

By following these three goals, you can ensure that your cake batter is mixed correctly and that you will end up with a delicious and fluffy cake.