Cakes

Cakes

Rubbed in method
1. The fat is rubbed into the flour.
  1. Proportions
    1. Half fat to flour
2. This is usually a light textured cake and is usually quick and easy to make.
3. Examples: fruit loaf, scones, jam buns
Creaming method
1. The fat is beaten into the sugar.
  1. Proportions
    1. Equal fat to flour
2. This is usually a medium textured cake and take a longer time to make.
3. Examples: Victoria sandwich, cup cake, Christmas cake
Whisked method
1. The sugar is whisked into the eggs.
2. This a very light textured cake, quick to make but care needs to taken when making it.
3. Examples: Swiss roll, fruit flans, gateaux's
Melting method
1. The fat and the sugar are melted
2. Examples: gingerbread men, boiled cakes
3. This a close textured cake and fairly quick to make.
Function of Ingredients
1. Flour
  1. Contains a raising agent (baking powder) and so helps the cake to rise. Gives the cake ‘bulk’.
2. Sugar
  1. Adds colour and sweetness. Increase the volume of the cake by holding air in the mixture.
3. Eggs
  1. When beaten, they trap air in the mixture. Adds colour and flavour. Contains protein (albumen) which helps the mixture to set

Resource summary

	Created by jane stainer almost 11 years ago