Butter and sugar were beaten together for four minutes at speed three and the mixture was then weighed in a fixed volume to determine how much air had been incorporated. The order in which the remaining ingredients are added changes the result by a factor of two, which is a larger effect than any of us expected from a cake.
Six cakes in each order, one mixer, one bowl, one stopwatch. The bowl was scraped down twice per batch, as specified, and once more than that in three batches by mistake, which are reported separately and are indistinguishable.
Creaming first for four minutes at speed three gives a volume increase of 42 %. Adding the egg before the sugar gives 19 %, and a denser cake that most tasters preferred. We report the preference and do not act on it.
The mixer has three speeds. The work cannot be extended to a fourth, which the second author described in correspondence as a limitation of the mixer and not of the method.