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Fat and liquid by nature are unmixable, and the goal when mixing a recipe is to form a water-in-fat emulsion. A well emulsified cake batter, for example, should not be curdled or weeping liquid. This is because the butter and liquids are in a stable emersion. If not stable, the batter will loose air cells. This results in a baked cake that is grainy or flat in texture, dry and flavorless, look uneven and may even sink.
This technique is used with the Cream Cheese Pound Cake Recipe.
Emulsifying is done by slowly adding one ingredient to another while whisking rapidly. The whisking disperses and suspends one liquid throughout the other. A third ingredient, called a liaison or emulsifier, is added because the two ingredients will separate. The emulsifier stabilizes the mixture. Mayonnaise is a classic example of emulsification; it is mixture of oil and vinegar or lemon juice that is emulsified by the addition of egg yolk, which contains the emulsifier lecithin. Emulsifiers are also found in egg white, gelatin, skim milk and mustard.
SARAH SAYS: If an emulsion breaks, which looks like the mixture has curdled, fix it by slowly beating in 1 to 2 tablespoons flour.
In some baking recipes, such as with cakes, the emulsion begins with the butter, sugar and eggs and continues while you add the dry ingredients and/or the cream, milk or buttermilk. The emulsion will happen successfully when the ingredients are at room or the same temperature. Otherwise, the ingredients will not combine into a smooth batter or a previously created emulsion will break or curdle.
HOW TO TIPS:
1. After creaming the room temperature fat and sugar together, the first step in making a Shortened cake, such as a Buttercake or Pound cake, is to beat in the eggs, ONE AT A TIME with the mixer on low.
2. Each one should be fully incorporated before adding more.
SARAH SAYS: With today's stand mixers it is NOT necessary to use room temperature eggs; in fact, they can be used COLD, right from the refrigerator. The creamed butter and sugar mixture may curdle at first, but it will become smooth. Make sure you work them in slowly; it not only helps to incorporate more air in the batter and but also adds emulsifiers slowly from the egg yolks and will not break the fat (from the butter and egg yolks) and water emulsion (from water contained in the butter or fat and eggs). It results in a creamy batter that holds in the air bubbles in, previously created through creaming and beating.
