TESTED! IS The Reverse Cream Cake Method Better? Glen And Friends Cooking
The reverse cream cake method isn't new, recipe developers / chefs have been making cakes by creaming the fat and flour together first for years, decades... centuries. But the Reverse Cream Cake method (biscuit method / pie method) has been getting a lot more attention lately, and has become the media darling of 'new' and greatest.
What does reverse cream cake method mean? It simply means creaming the fat and flour together first - in order to shorten or inhibit the formation of gluten... That's why shortening is called shortening - it shortens the strands of gluten.

The recipe we used is a pretty standard yellow cake recipe:

Ingredients:
Cake
175 mL (¾ cup) butter
750 mL (3 cups) cake flour
175 mL (¾ cup) sugar
15 mL (1 Tbsp) baking powder
5 mL (1 tsp) baking soda
5 mL (1 tsp) coarse salt
4 eggs
2 egg yolks
375 mL (1½ cups) buttermilk
15 mL (1 Tbsp) vanilla extract

Frosting
1L (4 cups) powdered sugar
375 mL (1½ cups) cocoa powder
375 mL (1½ cups) unsalted butter
5 mL (½ tsp) coarse salt
60 mL +/- (¼ cup +/-) buttermilk


Method:
Cake
Preheat oven to 180ºC (350°F).
Grease and line with parchment two 9” cake pans.
Using an electric mixer on low speed, mix flour, sugar, baking powder, baking soda, and salt.
Cream in butter, until mixture looks sandy.
Turn off mixer and add eggs, egg yolks, buttermilk, and vanilla extract.
Beat on medium-high speed until pale yellow and fluffy.
Divide batter between pans.
Bake until tops are golden and spring back when gently pressed, 30–35 minutes.
Allow cakes to cool in pans on a wire rack for about 15 minutes.
Then turn out onto rack and allow to cool completely.

Frosting
While the cakes are cooling, sift together sugar and cocoa.
Cream butter and salt in an electric mixer, then beat in sugar / cocoa mixture.
With mixer running drizzle in buttermilk, and beat until light and creamy.
If mixture is too stiff add a small amount of buttermilk until the texture is just right.


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Video Chapters:
0:00 Welcome to Glen And Friends Cooking
0:15 Today we test 3 methods of mixing a cake
0:22 Conventional Butter Sugar creaming method
1:08 We are testing Cake Texture / gluten formation in cakes
2:08 Why use Cake Flour when baking cakes
3:30 What is the reverse creaming method of making a cake
4:40 How is gluten formed in cake batter
4:55 What is shortening
8:31 Hot Milk Cake Method
12:15 Taste testing 3 different cake mixing methods
14:42 Does the reverse creaming cake method work?


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