Mixing the traditional way calls for placing room-temperature butter or margarine into a mixer along with granulated sugar and creaming for at least three to five minutes. Mixing cake batter in a blender not only allows you to skip this extra step, it also produces a better emulsion by using melted butter. You can tailor any standard cake recipe to this method by following the technique below.
Instructions
1. Place butter or margarine in a microwave-safe dish. Loosely cover the dish with plastic wrap. Microwave on high until butter or margarine melts completely--between one and two minutes.
2. Put dry ingredients, such as flour, salt and baking powder or baking soda, into a bowl. Whisk to blend the dry ingredients and set aside.
3. Pour sugar and zest, if using, into the blender's container. Press the "mix" button and whirl the ingredients for about 15 seconds.
4. Remove the center handle of the blender's lid so that you can add ingredients into the blender while the machine is running. Press the "mix" button again and slowly pour the melted butter or margarine through the lid opening. Pour in a steady stream so that the ingredients mix thoroughly. Continue mixing for three minutes.
5. Add eggs, one at a time, mixing after each. Stop the blender. Replace the center handle of the blender's lid. Remove the entire lid.
6. Take the flour mixture prepared in Step One. Place three to four large spoonfuls of the flour mixture into the blender ingredients. Replace the lid and mix the ingredients just until blended.
7. Repeat removing the lid, spooning some into the blender, and mixing the ingredients with the blender's lid intact until all the flour is mixed in. Mix an additional one minute at high speed. Pour the into the pan and bake as usual.
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