Cream shortening thoroughly; add sugar gradually and continue creaming together until the mixture is light and fluffy. Take your time with this step to make certain that the sugar has a chance to dissolve--this helps you get a fine, even-grained, moist, and velvety cake.

In measuring brown sugar, pack it firmly into the cup. Add eggs. If whole eggs are called for, add them one at a time and beat after each addition. You will find that some recipes specify that yolks be separated from whites. In this case, add the yolks to the creamed mixture, one at a time, beating after each addition, or beat yolks separately till thick and lemon-colored and add to creamed mixtures. Omit this step in white-cake recipes.

More Baking Topics

Basic Baking

High-Altitude Changes

Cakes with Shortening