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Grandma's recipe card gave me a wake up call about baking shortcuts
I was looking through my grandma's box of recipe cards from the 1970s last weekend and noticed her pound cake directions say 'beat by hand for 20 minutes no breaks'. I always toss everything in my stand mixer for 5 minutes and call it good. Tried her way on Saturday with a wooden spoon and my arm was sore for a day, but the cake crumb was TOTALLY different, more velvety and tight. Do any of you think the old hand mixing method actually changes texture that much, or was it just my imagination after reading her note?
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