I've wanted to bake a French yogurt cake for the longest time, but never got to it because I couldn't decide which recipe to choose (how typical...haha). Every recipe I found called for folding in the oil in the last step, which seemed kind of different from most cake recipes (non yogurt). Could it be a crucial step to making yogurt cakes and provide some improvement in texture that can benefit other oil based cakes as well? I just couldn't resist making this cake the way it was written (loaf #1) as well as whisking the eggs and sugar and then whisking in the oil until they were completely combined (loaf #2) to see if there would be a difference. Luckily, this recipe was easy to divide in 3's so I made 1/3rd of the recipe for each mini loaf pan and weighed everything to be as fair as possible.
Left: folding in oil at end; Right: whisking in oil with eggs and sugar
Loaf #2 rose slightly higher and was more pebbly on the surface than loaf #1. Loaf #1 was also denser, chewier and greasier (almost like a Costco muffin kind of way) while loaf #2 was slightly more tender and ligher. Judging by the P&Q, I think I'm in the minority with this one because I wasn't too crazy about the French yogurt cake. It was a little too springy, dense and low fat tasting for me. I'll probably make the glaze next time to get the full effect and use the method for loaf #2 (whisk the oil in beforehand with the eggs and sugar). That way, we won't have to worry about overmixing or greasiness. I actually liked the cake a little better the next day flavourwise, however, the differences were even more noticeable and loaf #1 was drier and became even denser. I think it's so cool how the same amount of fat, but added differently can affect moistness and texture.
Thanks to Liliana of My Cookbook Addiction for choosing this recipe. The recipe can be found on her site and here. Don't forget to visit the TWD Blogroll!
Oooh, I just love a taste test! Or a method test. How cool that you checked out both ways - and that the traditional way worked better. CI does a "reverse creaming" for its sugar cookies which it claims turn out better than the traditional mixing method.
ReplyDeleteSorry you didn't like this cake more; I guess I've cooked lowfat for so long that I'm brainwashed!
Nancy
Aw you didn't like this cake? I loved it. Then again, I love lemon, and mine was definitely lemony. Glad you took the time to try out both methods because it was definitely an unusual method.
ReplyDeleteThat was very interesting. Another reason why I am skiddish with baking, everything is so exact. I like how cake #2 came out too.
ReplyDeleteI loved this cake (I'm so sorry that you didn't) but you have made a wonderful contribution by sharing your mixing method test! Mixing in the oil at the end was just kind of yucky somehow...I'll enjoy making it even more now. Thanks!
ReplyDeleteNo worries, Steph!! I still love it :-D
ReplyDeleteoh thank goodness you did a study on that. I was wondering what would the additioal effect be if you added in the oil last. Sadly it didn't work out for me cause I forgot to put in the sugar and wound up having to mix everything in the end as a final step.
ReplyDeleteLove the comparison! I LOVED this cake, it smelled so good while cooking and tasted wonderful :) I paired it with simple lemon curd. YUM!
ReplyDeleteI love the side by side comparison! It's like a commercial for cake making methods! Or like an article from Cooks Illustrated! Sorry you weren't crazy about it! IT looks beautiful though!
ReplyDeleteI, too, love your CI-like methods! (It's like CSI for baking, LOL.)
ReplyDeleteI did like the cake and will have to try the traditional method next time.
Love the comparison baking you did! Sorry it wasn't your favorite!
ReplyDeleteI love how you compared methods. And I was also in the minority in not entirely loving this cake... guess it's just not our thing!
ReplyDeleteGreat test! I love your results. It is interesting to see the differences. They both look delicious!
ReplyDeleteI whisked in the oil with my eggs too.
ReplyDeleteI wasn't about to do an extra step.
It never occurred to me to mix the oil in beforehand. Thanks for trying it out. Sorry you didn't care for this cake, it was really good with lemon curd :)
ReplyDeleteI love your experiment. Thanks for sharing your results. Interesting how moving the oil earlier in the process changed things.
ReplyDeleteHow smart of you to ponder the mixing of the oil, I'd never have thought of that! I did double check the directions because it didn't seem right that the oil didn't go in with the eggs and sugar but after that I just blindly went on with it. I am going to make this again and whisk in the oil at the beginning. Cake #2 sounds better to me.
ReplyDeleteYour cakes look beautiful and I LOVED the comparison!
ReplyDeleteI used all flour because I wasn't spending more money on almonds haha
ReplyDeleteI love reading about all of your experiments, Steph! I used only flour, I forgot to write that in my post. In my opinion, this was a good cake, but I've had better!
ReplyDeleteWow I'm surprised that such a small change can make such a big difference! I would never have know that without your test. Both cakes look yummy to me :D
ReplyDeleteBummer you weren't crazy about it. I loved mine! Can't wine em all... But very interesting experiment, thanks for sharing!
ReplyDeleteAmbitious.
ReplyDeleteInteresting.
Beautiful loaves...Thanks for writing it up this way.
b
Hi Steph, thanks for visiting my blog!
ReplyDeleteI love your blog! So fun!
I also love the fact that you experimented with two loaves. It's nice to meet ambitious bakers!
Great job and I'll visit you again soon. :)
that is SO interesting about how oil added in at different times may contribute to a difference in texture and taste! wow! thank you for writing this.. ill be sure to remember it :)
ReplyDeleteWow! Great work to sniff out the best way to mix in the oil - your instincts were right. As you know, I was not a huge fan of this one either but I think it's great that you did the research on best way to make it.
ReplyDeleteWhat a great experiment - I'm a scientist, so I love stuff like this!
ReplyDeleteSorry these didn't wow you, Steph, but they both look great, and I do so love a good kitchen test! Keep them coming -- I eat them up like candy (or lemon cakes).
ReplyDeleteThanks for answering that question. I was puzzled. I also thought the written method was a little oily. Also, I think I didn't mix the oil enough because the outside of my cake became way more golden than expected. Your work is very helpful. Thanks Steph!
ReplyDeleteAmyRuth
I hate it when things taste "low fat." So gross. I must say, you can definitely see a difference in the texture/crumb from the pictures of the loaves. Goes to show that method really is important!
ReplyDeleteSteph,
ReplyDeleteI made this cake as well and what I got looked exactly the same as your loaf 1# which is, hoenestly, not my ideal type of cake..I think I prefer your 2# loaf !!
You've definitely answered my question on the method, as I thought the step with the oil at the end was pretty unusual. Thanks for sharing!
ReplyDeletewell that happens...
ReplyDeleteI'll take what you don't like though?
How cool that you tested out the two different methods? They both look wonderful, although there is a clear difference.
ReplyDeleteThat's cool that you would even think to wonder about how changing up the mixing method would effect the cake. I'll be honest they both look good but tastes is obviously the deciding factor.
ReplyDelete~ingrid
Good to know the differences in the mixing method. Sorry this one wasn't your fav!
ReplyDeleteWhat a great experiment. As a science nerd I love doing things like this!
ReplyDeleteI LOVE comparative recipes/methods! Thanks for posting this! <3 I wonder why they suggest folding the oil in last... Do you think they even tested it different ways first?
ReplyDeleteI just made this, and I followed your advice about mixing the oil with the eggs and sugar. It's still cooling, so I haven't tasted it yet. But mine is sooo much more brown on top! It's not overdone cuz I was checking it religiously and I even took it out about 7 minutes before the time according to the recipe. I can't wait to taste it! I'll post about it either tonight or tomorrow :D
ReplyDeleteSorry you did not like this cake, it looks great! We really liked the cake topped with a cream cheese glaze.
ReplyDeleteAhhh everytime I read your posts it makes me feel like oh no I didn't think of that and how that might affect the way something bakes. I think I came to the conclusion a while ago that I like most different versions of baking times and styles of adding things in. For example I like underbaked, regular baked AND overbaked cookies. It's hard to choose... anyway. I've never made a yogurt cake but have wanted to but also couldn't decide on a recipe.
ReplyDeleteI like that you compare methods, I was wondering if it would make a big difference. Your cakes look great! This recipe was a big hit over here. :)
ReplyDeletewhat an interesting experiment!
ReplyDeleteOH MY GOD! Deja vu up in here... I just made Ina's yogurt cake recipe this weekend, and my results were less than successful. The cake came out springy and dense. I used the oil folding method :( So disappointing!
ReplyDelete