When adding eggs to cake batter using the creaming method, what is the recommended practice?

When using the creaming method to make cake batter, the recommended practice is to add eggs one at a time. This technique allows for better emulsification of the eggs with the creamed butter and sugar, resulting in a uniform batte. Adding eggs individually ensures that each egg is fully incorporated before the next one is added, which helps achieve a stable structure and texture in the final cake.

This method also minimizes the risk of curdling, where the mixture could separate if too many eggs are introduced at once. Additionally, adding eggs one at a time allows for better aeration, enhancing the cake's volume and lightness as the eggs incorporate air into the batter.

The other options, such as adding all eggs at once or whisking them separately, may lead to uneven mixing or an unstable emulsion, which could negatively impact the cake’s texture and rise. Adding the yolks and whites separately might complicate the process unnecessarily without any specific benefit in a standard cake recipe using the creaming method.