Why do you use whisked method for cake?

The whisked method, also known as the "cream butter and sugar" method, is a popular way to make cakes because it produces a light and airy texture. Here's why:

1. Incorporation of Air:

* The whisking process incorporates air into the butter and sugar mixture, creating tiny air bubbles. These air bubbles act as leaveners, contributing to the cake's rise and airy texture.

2. Emulsification:

* Whisking helps emulsify the butter and sugar, creating a smooth and creamy mixture. This smooth texture allows the cake to develop a delicate crumb structure.

3. Structure and Texture:

* The whisked method results in a cake with a tender and moist texture, thanks to the air incorporated during whisking and the even distribution of ingredients.

4. Flavor Development:

* Whisking butter and sugar together helps develop the flavor of the cake by blending the sweet and buttery notes.

5. Versatility:

* The whisked method is adaptable to various cakes, including butter cakes, pound cakes, and some sponge cakes.

However, the whisked method might not be suitable for all cakes. For example, some cakes require a different method, such as the "reverse creaming" method, which involves mixing the dry ingredients first.

In summary, the whisked method is a popular and effective way to make cakes because it contributes to a light, airy, and delicious texture. However, it's important to choose the appropriate method based on the specific cake recipe.