Cake Making Cake making There are 4 different






- Slides: 6
Cake Making
Cake making There are 4 different methods of cake making Whisking 2. Rubbing in 3. Melting 4. Creaming -Traditional -All in one 1.
Whisking Method l l Used for making sponge cakes Contains no fat – so becomes stale quickly Should be eaten within 1 -2 days of making Ingredients used are: Flour Self raising- gives lightness Plain -needs to be well sieved Sugar Caster sugar gives lightness Eggs Should be at room temperature, if colder will take longer to whisk
Rubbing -In Used for ‘plain’ cakes i. e. cakes with a low ratio of fat to flour l Fingertips should be used to rub the fat into the flour l Block margarine is better than soft as it is less sticky when being rubbed into the flour l Cakes will keep fresh for 1 -2 days due to the low fat ratio l
Melting Less often used than other methods Plain flour is usually used with bicarbonate of soda as the raising agent l Bicarbonate of soda has a strong taste so usually used with cakes containing spice e. g. ginger l Cake usually improves with keeping as the flavour develops and the cake becomes more moist l Fat, syrup or treacle are melted in a pan then poured into the flour and dry ingredients l l
Creaming method l l l Have equal quantities of fat, sugar and flour These are called ‘rich’ cakes Keep fresh for longer because of higher %of fat Ingredients used: Self-raising flour- no extra baking powder needed Margarine – soft is easier to cream than block Caster sugar- smaller granules mean it blends more easily into the mixture Eggs- should be at room temperature Variations- add chocolate/cocoa/coffee powder, glaće cherries, chocolate chips, dried fruit Air is trapped in the mixture during the beating of the margarine and sugar and acts as a raising agent Eggs should be added a little at a time in order to emulsify with the fat and prevent curdling (separating). Air is also trapped to act as a raising agent A metal spoon should be used to fold in the flour lightly so as not to lose the trapped air in the mixture