Quick And Easy Tips On How To Use A Hand Mixer
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What would we do without all the handy little kitchen tools that make putting together a meal so much easier? The hand mixer is one such device. It is employed to whip, beat, mix, and blend various foods. Because of its portability and convenience, you can store it in your cupboard when not in use, thanks to its small size.

So what is a hand mixer?

An electric mixer that is portable but typically plugged into an outlet is referred to as a "hand mixer" in most contexts. Rotating, non-electric egg beaters can also be referred to as "hand mixers." A handle mounted on top of a case housing the motor and two metal beaters attached underneath at one end make up the basic design of an electric hand mixer. Compared to non-electric rotary egg beaters, electric portable hand mixers are thought to be significantly more efficient. They require much less time and effort to mix because they have constant power.

With a hand mixer, you can combine a wide variety of foods. It works well for whipping cream or eggs, combining cookie and cake batter, and making things like icing and salad dressings.

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How to make a sponge cake with a hand mixer?

Sponge cake is simple to make and can be the basis for countless cakes. When you master this recipe (you'll memorise it after a few attempts), you'll be able to bake goods that taste and appear to have come from a high-end bakery. This cake's base absorbs moisture from fruit, frostings, liqueurs, and syrups. This recipe is simple to make, both with and without eggs.


  • Compared to all-purpose flour, 1 cup of cake flour gives the cake a lighter, more delicate texture. Also available is self-rising flour.
  • 2 tablespoons of Sugar: For best results, use finely ground white sugar.
  • 1 tbsp. Vegetable oil - This keeps the cake rich and moist. Use oil with no flavour.
  • A half-teaspoon of baking powder gives the cake more volume and rise.
  • 3 Eggs - The volume in this cake comes from beaten eggs. If making a cake without eggs, substitute yoghurt or bananas.
  • 1/8 cup vanilla extract
  • 1 tsp. of honey
  • Using water as needed
  • 225g softened butter- use unsalted


  • After breaking the eggs, separate the whites from the yolks.
  • The egg whites should be whipped to stiff peaks using a hand mixer. The tips of the meringue should crumble while the base should retain its shape.
  • The egg yolks are then combined and beaten with sugar, salt, vanilla, honey, and water until they are light and airy in colour. Use a hand mixer to achieve the best results. For best results, build up to high speed gradually.
  • Be careful not to deflate any egg whites or the egg yolk mixture as you gently fold the egg yolk mixture and half of the egg whites together. With a spatula, combine everything.
  • Add the baking powder and cake flour, then gently fold. The vegetable oil is then added.
  • Gently fold in the other half of the egg whites after adding them.
  • Pour the mixture into a parchment-lined six-inch cake pan and bake it at 350 degrees F until a toothpick inserted into the centre comes clean.
  • Sponge cake should be taken out of the pan. It can be served plain or with icing sugar sprinkled on top.


  • Mix a small amount of batter with the oil first to help it blend in. Add the remaining batter next.
  • To improve the flavour even more, add lemon juice or zest.
  • To moisten the cake batter in place of water, you can also use milk or buttermilk.
  • To reduce mess when using hand mixers, place a piece of wax paper between the mixer body and the beater attachments.
  • The mixture must completely cover the whisks.
  • Keep the whisk close to the bottom of the bowl, and before removing it, wait for the beaters to stop moving.
  • Utilize the hand mixer frequently. To prevent ingredients from splashing on the counter, start by using a larger bowl. Only after you've mastered the larger bowls.
  • Always start using it at a slower speed and then gradually pick it up.

Although using a kitchen mixer can be messy at first, it is simple to manoeuvre once you get the hang of it. It will reduce your workload and enable you to prepare various recipes without exerting yourself.