Transcript Slide 1

Cakes can be divided into four main types:
Types of cakes
Rubbed in
Creamed
Whisked
Melted
The fat is rubbed
into the flour.
The fat is beaten
into the sugar.
The sugar is
whisked into the
eggs.
The fat and the
sugar are melted.
This is usually a
light textured cake
and is usually
quick and easy to
make.
This is usually a
medium textured
This a very light
textured cake, quick
cake and take a
longer time to
make.
to make but care
needs to taken
when making it.
This a close
textured cake and
fairly quick to
make.
Examples: fruit
loaf, scones, jam
buns
Examples: Victoria
Examples: Swiss
roll, fruit flans,
gateaux's.
sandwich, cup cake,
Christmas cake
Examples:
gingerbread men,
boiled cakes
The proportions of ingredients in each type of cake
usually vary. This will affects the texture, flavour
and how long the cakes can be stored.
Types of cakes and their
proportions of ingredients
Rubbed in
Creamed
Proportions
Proportions
Half fat to flour
Equal fat to flour
Therefore if 300g of flour is needed, how
much fat (margarine or butter) will be
required?
Therefore if 100g of flour is needed, how
much fat (margarine or butter) will be
required?
150g
100g
The same rule can apply to sugar.
The same rule can apply to sugar.
Equal fat & sugar to flour
Recap – proportions
Flour
Half fat & sugar to flour
Sugar
Fat
Sugar
Fat
Flour