![]() ![]() In other words, ribbon stage is key to the texture and height of your final baked cake. Because these cakes rely on eggs for structure and lift, properly aerating the mixture is crucial. The goal in beating eggs and sugar is to incorporate plenty of air into the mixture for a light and fluffy cake. This is because of all the (super-important) air that’s been added to the mixture from beating.Īn excellent example of batter that's reached ribbon stage on the way to making Classic Birthday Cake. Volume: The eggs and sugar will have noticeably expanded, increasing the volume of the batter (often triple the original size).Color: The mixture should also have become considerably lighter and be a very pale yellow.The ribbon lines will stay suspended on top of the batter, remaining clearly visible on the surface for a few moments before slowly disappearing. This is where the “ribbon” part comes in: when you lift the mixer attachment or whisk from the mixture, the batter should fall back in thick trails. Texture: The mixture should have thickened significantly, becoming almost foam-like.Instead, use some key visual clues to recognize when you’ve succeeded: Usually it takes anywhere from 3 to 5 minutes of beating eggs and sugar using an electric mixer to reach ribbon stage. How to tell if ribbon stage has been reached To ensure the batter is properly whipped, directions will tell you it should fall in ribbons. The ribbon stage specifically refers to the thick, pale, foam-like batter created when eggs and sugar are beaten together. To make this Almond Roll, you'll need to beat 9 egg yolks with brown sugar "until the mixture is very light and falls in thick ribbons from the beater" before folding in dry ingredients and whipped egg whites. Regardless of how a recipe gets there, however, the visual clues remain the same. In some cases the sugar isn't added until after the eggs have been beaten, and occasionally the eggs alone will be beaten to ribbon stage. In these recipes, whole eggs and sugar are beaten together, or the eggs are separated - the egg yolks and sugar are beaten to ribbon stage, while the egg whites are reserved, whipped to stiff peaks, then folded into the batter for additional lightness and volume. Cakes that use this mixing method are most frequently sponge cakes, like Tres Leches Cake or Almond Roll, but it's also used in hot milk cakes like Classic Birthday Cake (our 2019 Recipe of the Year!). Ribbon stage is a necessary step in cake recipes that call for beating eggs and sugar together until a thick, voluminous batter is created, prior to adding the flour and any other ingredients. So what exactly does this mean? See that thick trail of batter falling from the whisk? You might say it looks a bit like a ribbon. One common direction that pops up in certain cake recipes is what’s often referred to as the “ribbon stage” - an indication that your batter should “fall in thick ribbons," as many recipes might state. Usually recipes include descriptions of what to look for as you bake, like the stiffness of peaks in meringue. Our eyes are our best friend in the kitchen - they can spot if butter and sugar need to be creamed longer to become truly light and fluffy, or whether doughnuts have risen enough to start frying.īaking is a multi-sensory experience - keeping an eye out for visual clues throughout the process can help maximize success. We rely on our senses throughout the whole process of baking, and one of the most important elements is using visual clues to determine how a recipe is coming together. ![]()
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