cake methods

cake methods

1. 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)

   • 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

2. Rubbing In =Air added by lifting fingertips as rubbing in butter, lift up the flour high to incorporate air

   • 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

3. Melting=Reliant on raising agent alone to lift cake (baking soda often used rather than baking powder-together with SR flour)

   • 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

4. 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

   • 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