Will doing this adversely affect my results?
Sam is a trusted home cook.
I'd say no. Baking Soda or Powder in the recipe would give up it's all sitting overnight and lose it's ability to rise the cake.
Sarah is a trusted source on General Cooking.
Definitely don't do that - no matter what your leavening agent (baking powder, baking soda, creamed butter, egg foam or some combination thereof) you need it to go into the oven quickly after mixing the batter.
You can mix dry ingredients together (less the sugar), pre-measure the rest, and that might save you 15 minutes the next day.
this is the best and only option for "Make ahead" batter.
Please enter a valid email address.
Well played. You deserve a cookie.
You're about to outsmart the week ahead
You've Won the Dinner Lottery
4 Menus to Transport You to France
Little Changes for Big Pie Flavor
Ratatouille with a Secret
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)