cake making

• List the four main types of cake-making methods

  1. Rubbing-in Method

  2. Melting Method

  3. Whisking Method

  4. Creaming Method
• Give the basic recipe for each of the methods

  1. Creaming Method: 100g self-raising flour, 100g poly-unsaturated margarine, 100g castor sugar, 2 eggs

  2. Whisking Method: Eggs, sugar

  3. Rubbing-in Method: 200g plain flour, 100g poly-unsaturated margarine, 100g sugar, 1 egg
• Describe each of the processes in detail

  1. Creaming Method: Traditional Creaming Method, All-In-One Creaming Method

  2. Whisking Method: Ribbon texture, folding

  3. Rubbing-in Method: Rubbing-in, binding, kneading, rolling out
• Identify the main rules to follow when preparing methods of cake-making

  Cake should have flat/slightly rounded top, even brown crust, tender/light/moist texture, not too sweet, good volume

  
• Flour


  Dextrinisation occurs, sugar is caramelised giving golden brown colour
• Eggs


  Enrich cake mixture, trap air to help rise, act as emulsifiers in creamed mixture
• Margarine/Butter


  Adds flavour, helps preservation, incorporates air when creamed with sugar
• Sugar

  Softens cake, adds sweetness

  
• Creamed cakes are also known as rich cakes

  
• The creaming method uses a 1:1 ratio of ingredients
• Whisking method

  Used for making sponge cakes, which have no fat and become stale quickly

  
• Ribbon texture


  When egg is beaten, air is trapped and a foam-like mixture is produced, sugar helps maintain the foam

  
• Folding


  Gently folding the flour into the mixture with a metal spoon