How to Make Cake (and Cupcakes)




Introduction: 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:
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.

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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.

Step 2: Batter Part 2: "Meringue"

Batter Part 2: "Meringue"
4 Egg Whites
4 teaspoon Cold Water (1 teaspoon of cold water for each egg white increases yield)
1/2 teaspoon cream of tartar/cornstarch (cornstarch stands in for tartar, and
1/2 cup Sugar

Step 2: Batter Part 2:
In a large bowl, add the cold water to the egg whites. Then beat at medium speed until the eggs start to 'froth'.
Increase the mixer to highspeed, until the egg whites form stiff peaks(and looks like bed foam). Add the tartar/cornstarch. And start beating in the sugar, a little at a time.

Making a batter in two parts seems like an inconvenience, but the end result is a fluffier cake.

Step 3: Folding

Step 3: Folding
Preheat oven to 350.
Fold* both parts of batter together into one bowl. Use a scooped spatula or in this case, a rice spoon.
Which bowl you end up in is up to you. I just add the meringue to the velvet bowl, because I like to live dangerously and lick the meringue bowl after wards.

Don't freak out. Folding is easier than it sounds.
You don't stir, and you take it slow basically. You scoop to the bottom of the bowl, then turn it over on top of the rest to mix.
Your done when you can't see streaks of either meringue or velvet and end up with a consistent yellow creamy color.

Step 4: Pour and Bake

Step 4:
Pour into an -ungreased- baking pan.

For a cake, you can go with a simple square or round pan, but make sure the batter doesn't fill half way up. I used a funnel pan here because im going to fill the center latter.

If you want an Angel Food Cake and have sifted in the baking powder, you MUST use a funnel cake pan. It WILL rise(as long as you don't stomp the floor and make the cake 'fall').

For Cupcakes, you can butter-spray the muffin tray, and if you haven't added the baking powder, top the muffin tin at the top. Creating a nice flat surface for icing. If you have added the baking powder, leave room for it to rise.

Bake either form of cake in the oven at 350 for at least 30 minutes, preferably 45. Stick a poker thru and if it comes out with any cake on it.

For a cake, it's a good idea to let it cool off in the oven, otherwise it'll 'shrink' if it cools off to fast. Just remember to turn OFF your oven.

Baking cupcakes should only take about 15-20 minutes depending on how big a muffin pan you use, and are done when they brown along the rim of the cup.

If you just use the vanilla flavoring in the Velvet, you'd be surprised by how Hostess Twinkie they come out as, and are perfect with proper sugar icing. Or nutella.

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    5 Discussions


    8 years ago on Step 4

    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.


    11 years ago on Introduction

    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


    Reply 11 years ago on Introduction

    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.


    11 years ago on Introduction

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