youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More answers

Removing Floury Lumps In Cake Batter

Asked by AineNiB. Answered on 28th March 2021

Full question

I made the Guinness cake in Feast and I found that the flour didn’t really mix in very well to give a smooth batter-like consistency. Did I add it too soon, do you think? The beer and egg mixture was blood temperature when I added it.

Chocolate Guinness Cake
Photo by James Merrell
Chocolate Guinness Cake
By Nigella
  • 14
  • 2

Our answer

Nigella's Chocolate Guinness Cake (from FEAST is made by the melting method, where the butter, sugar and Guinness are heated gently until they mix together, then the other ingredients are added. The mixture needs to be warm rather than hot before the eggs and sour cream are added, as otherwise the eggs can curdle.

The flour can form lumps if the mixture is too hot, but if the flour has been stored for a while it can also be a bit compacted, so it may help to sift the flour and bicarbonate of soda (baking soda) into the liquid mixture before whisking them in. If you still have a few small lumps you should be able to disperse them with a small wire hand whisk (sometimes called a vinaigrette whisk) or you can use a small spatula or wooden spoon to break them up by pressing them against the side of the pan.

Sardine Spaghetti

Tell us what you think