cake methods

cake methods

Creaming=Adds air when beating with wooden spoon, sieving in flour- you can see the butter mixture gets lighter in colour as it is beaten Air can be lost by not folding in with a metal spoon (figure of 8)1)
1. method-1) Cream together butter (110g) and sugar (110g) 2)Slowly beat in egg (2) 3) Sift and fold in flour (200g) in figure of 8 with baking power/cocoa 4) Stir in any extras 5) Divide between 12 paper cases 6) Bake 10-15 min
Rubbing In =Air added by lifting fingertips as rubbing in butter, lift up the flour high to incorporate air
1. method-Rub butter(110g) into flour (200g) and baking powder- fine breadcrumbs Stir in sugar (110g) Stir in egg and other flavourings Divide between 12 paper cases Bake 10-15 min
Melting=Reliant on raising agent alone to lift cake (baking soda often used rather than baking powder-together with SR flour)
1. Put flour (150g), sugar (50g) and baking powder (1/2 tsp) into bowl Melt butter gently Stir together egg (1), milk (100ml) and butter (50g) Stir in blueberries/ choc chips (75g each Divide between cake cases Bake 15 min
Whisking=Protein in egg white holding the air as it whisked Air can be lost by not folding in with a metal spoon (figure of 8) (even more critical with this method
1. Whisk eggs (3) and sugar (75g) until a trail is left Gently fold in flour (75g) with a metal spoon Pour onto lined baking tray (a small one) Bake for 10 min Turn onto sugared paper and spread with jam Roll up

Resource summary

	Created by courtneywilliams over 11 years ago