How to Make Cake (and Cupcakes)

This is a different way of making cake, a technique commonly found only in angel food or pound cakes. I find using this technique in a cake recipe where possible, makes the cake fluffier.

Key Points:
DO NOT FORGET TO TURN OFF YOUR OVEN WHEN YOUR DONE.
If you attempt this technique with a recipe that requires baking powder, you MUST use a funnel pan as in the Instructable. Baking Powder makes your cake rise. I added to much to this recipe once and it baked two inches above the already 8 inch funnel pan.
I take full responsibility for myself, and only myself, for living dangerously and licking the meringue bowl.

Step 1 Batter Part 1: "Velvet"

This recipie calls for two different kinds of batter.
Batter Part 1: "Velvet"
1 cup Flour
1/2 cup Sugar
1/4 teaspoon Salt
1/4 cup Oil
1/4 cup Cold Water
1 teaspoon Vanilla OR 1 teaspoon coffee OR 1 teaspoon flavored coffee cream.
4 Egg Yolks(Save the egg whites for Batter Part 2)

Step 1: Batter Part 1:
Sift flour, sugar and salt.
*If you want to make an Angel Food Cake, add 1 & 1/2 teaspn of baking powder.
Make a well in the center and add oil, water, vanilla and egg yolks.
Mix until smooth. This isn't hard, and you can do it by hand in less than 2 minutes.

Comments

[suayres]

As to your comment re cream of tartar and cornstarch doing the same thing, well, not exactly. Cream of tartar stabilizes the egg whites, so they're less likely to deflate and go flat and liquid. Cornstarch is simply starch. It may have a slight thickening action, but I doubt that it does the same.

[candyqueen26]

I think I made a mistake my cupcakes turned out tasting like crap how exactly was the meringe supposed to look like???????????????????????? can you go into more detail

[randomhat]

The meringe is the standard meringe, the same that you top a lemon pie with. Your could of done one of either two things, 1. You added the 'velvet' mix to the meringe and it didn't mix right. Or 2, the 'velvet' mix didn't mix right. And that's probably what happened. The dry ingredients didn't mix well with the egg yolk, it probably turned out grainy and lumpy before you added it to the meringe? If that's the case, the first liquid you should add is the water & oil and put the egg yolk in last. Then add scoopfulls of the meringe into the velvet, 'tossing' it gently, sort of like a toss the salad method.

[thingygoboom]

i used to LOVE velvet cupcakes, now i have a recipe THANK YOU

[canida]

Mmmm, that sounds good. Do you have any pictures of the finished cake, or did it all disappear too quickly?