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