Part 3/8:
Creaming Butter and Sugar
The key to a light and fluffy cake lies in the butter. Use very soft butter, avoiding overly hard or melted states. Whip the softened butter with the sugar until the mixture becomes pale and fluffy—this indicates that air has been incorporated, which is vital for a good rise during baking.
After achieving the right consistency, it's time to add eggs. Warm the eggs slightly before adding them to the butter mixture by placing them in a water bath or using a microwave for a few seconds—this helps them emulsify with the butter more easily. Incorporate the eggs one at a time into the mixture, ensuring each addition is fully blended before introducing the next, cleaning down the bowl as you go to achieve an even mixture.