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92494
Cakes
Description
gcse recipes Mind Map on Cakes, created by jane stainer on 16/05/2013.
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food methods
recipes
gcse
Mind Map by
jane stainer
, updated more than 1 year ago
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Created by
jane stainer
over 11 years ago
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Resource summary
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
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