Preparing the Batter

The following pages describe how to make Einfache Rührkuchen (butter cake). These basic methods also apply to Sandkuchen (sand cake).

Have all ingredients and utensils at room temperature, or about 75˚F. Butter should be soft but not melted. If you have forgotten to take the butter out of the refrigerator, cut it into half-inch pieces and place in a mixing bowl over warm water until it softens. Do not let the butter melt.

Cold eggs can be warmed by leaving them in a bowl of warm water for a few minutes.

Sift together the dry ingredients and set aside.

Separate the eggs, grind nuts and plump the raisins. This preparation is key – once you start mixing you should not have to stop.

Method I: By Hand

This method is tiring and difficult. But it shows that you do not necessarily need to have electric kitchen equipment to make a wonderful cake.

You may beat the batter sitting down, with the bowl in your lap. If you prefer to stand, put a moist cloth between the bowl and your working surface to keep it stationary, or use a bowl with a rubber suction ring on the bottom. Beat from the wrist, not the shoulder, for a more even and less tiring stroke.

A wire whip is an absolute necessity, for a wooden spoon won’t produce as light a batter. Beat the butter with even strokes until it is smooth and creamy, about the consistency of mayonnaise. Add the sugar gradually, one spoonful at a time and continue beating until the sugar has dissolved and the mixture does not feel granular when rubbed between your fingers. A grainy batter will not get as fluffy as you want it to be. This part of the beating may take 15 minutes, but remember, the lightness and fine grain of your cake depend on the amount of air incorporated in the batter, so keep going. Add the egg yolks one at a time, beating well after each addition. This step should take another 15 minutes. If you’re really enjoying the exercise there’s no need to stop here. Many a German grandmother will still insist – with the old cookbooks – that cakes should be beaten for no less than an hour!

Fold in the sifted ingredients about one-fourth at a time, continuing to use light strokes. Here it may be easier to use a spatula or a wooden spoon with a hole in the middle. If milk is used, add alternately with the flour mixture, beginning and ending with an addition of flour. Lastly, fold in raisins, nuts and candied peel. Set aside the batter. In a separate bowl, beat the egg whites until they form stiff peaks (see egg whites). Fold into the batter very gently.

Method II: Portable (Hand-Held) Electric Mixer

Prepare ingredients and utensils as described. Place the softened butter in a large mixing bowl and cream for about one minute, until it reaches the consistency of mayonnaise. Add the sugar, a spoonful at a time and continue beating until it is dissolved and the butter-sugar mixture is fluffy. This will take about five minutes.

Unlike Method I, you can use whole instead of separated eggs (use egg yolks when specially indicated). The fast, even action of the mixer incorporates enough air to make the batter sufficiently light. However, for especially sensitive batters, such as those with no baking powder, it would be advisable to beat the egg whites separately and fold them in last to ensure lightness.

Add whole eggs or yolks one at a time, allowing about 5 minutes for this step. Throughout the creaming process, occasionally scrape down the batter on the sides of the bowl. At most, the creaming of the butter, sugar and eggs should take about 12 minutes. When fully creamed, the batter will be light yellow and fluffy.

Fold in the flour by hand with a spatula or a wooden spoon with a hole in the middle, because the mixer may not work efficiently as the batter becomes heavier. Mix in raisins, nuts or candied peel. Finally, fold in egg whites, if called for, very gently by hand.

Method III: Heavy-Duty Mixer

Prepare ingredients and utensils as described. Place softened butter in the bowl and cream with the wire loop whip attachment 1 to 2 minutes on low speed. Increase speed to medium and add the sugar a spoonful at a time, waiting until each spoonful is completely mixed before adding the next. After all the sugar has been added, run the mixer about 3 minutes longer until the granules are dissolved and the batter is fluffy.

At this point add whole eggs (or egg yolks in specially indicated recipes) one at a time, allowing each to be thoroughly incorporated before adding the next. This will take about 3 minutes. Stop occasionally to scrape down the sides of the bowl. When fully creamed, the batter will be light yellow and fluffy.

Turn off the mixer and change the wire loop whip to the flat beater attachment. Fold in about one-fourth of the dry ingredients. Mix at the lowest speed. If your recipe calls for milk, add it alternately with the rest of the flour, ending with an addition of flour. Keep the mixer on low. Do not beat beyond the point at which the ingredients are thoroughly mixed.

Fold in raisins, nuts or candied peel. Finally, fold in egg whites, if called for, very gently by hand.