What primary technique is used in cake baking to achieve a light texture?

The primary technique used in cake baking to achieve a light texture is creaming the butter and sugar together. This method involves beating softened butter with sugar until the mixture becomes light and fluffy. The process incorporates air into the fat, which is crucial for the cake's structure and contributes to its leavening during baking.

When this air is trapped in the butter-sugar mixture, it expands as the cake bakes, leading to a tender and airy crumb. This light texture is important for many cake styles, as it allows the cake to rise properly and creates a pleasant mouthfeel when eaten.

While whipping egg whites separately can also contribute to lightness in certain cakes (like angel food cake), the creaming method is fundamental in many traditional cake recipes. Incorporating flour slowly is part of the mixing process to prevent gluten development that can lead to a dense texture, and baking at a lower temperature can sometimes result in a denser cake. However, the creaming method is key in establishing the foundational lightness and structure necessary for a well-baked cake.