(a) traditional cake mixing method where sugar and fat are beaten until light and fluffy, after which egg is added in several small portions before the rest of the liquid and flour are added slowly to prevent curdling. The batter is then mixed until smooth. Creates a strong batter recommended for fruit cakes. Also known as the sugar batter method;
(b) used to make short pastry where a recipe contains a high proportion of fat. Fat and sugar are beaten together to incorporate air cells into the mixture, providing extra aeration and lightness.