Transcript CAKES, BISCUITS, SCONES

CAKE MAKING METHODS
Starter activity; Think of as many cake
making methods that you can and
examples of each.
L.O. To understand the different methods
of cake baking.
• Rubbing in method-Rock buns, teabreads,
apple cake, fruit cakes.
• Creaming-Victoria sandwich, Christmas cakes,
fairy cakes.
• Whisking-Swiss rolls, sandwich cakes, sponge
fingers, flan cases.
• Melting-Tutti frutti cake, chocolate brownies,
flapjacks, gingerbread.
L.O. To understand the different methods of cake baking.
Rubbing in method
For cakes that do not have a large amount of fat
compared to flour, eg. Rock buns which have 75g
fat and 200g flour.
Any cake recipe with more than ½ the amount of
fat to flour would use another method of making
as it would be too sticky to make this way.
L.O. To understand the different methods of cake baking.
Flour is sieved. Fat is
cut into chunks (block
margarine/butter) and,
using fingertips, is
rubbed into the flour to
form crumbs.
Sugar and any optional
ingredients (fruit) are then added
BEFORE the liquid or egg that
binds the crumbs together.
Rubbing in the fat, coats the gluten strands
in the flour and produces a short mixture.
L.O. To understand the different methods of cake baking.
Rubbing in method
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Cons
Pros
• The cakes will only
High success rate.
keep fresh for a short
Simple recipes.
period of time (3 days
Fairly quick cooking
max) as they do not
time.
contain a lot of fat.
Lower percentage of • Can be dry.
fat than other
• Accurate measuring
methods.
of liquid in particular
when adding fresh
fruit!
L.O. To understand the different methods of cake baking.
Creaming method
Used for cakes that
contain more fat and
sugar compared to flour,
such as sponge cakes.
These cakes will last
longer as they have more
fat than those made using
rubbing-in method.
Victoria sponge cake, should have an equal
amount of ingredients in weight. Traditionally the
eggs are weighed and the same amount of selfraising flour, sugar and fat are used.
L.O. To understand the different methods of cake baking.
Creaming method
Fat & sugar are
creamed together using
a wooden spoon. It is
better to use soft
margarine as it is
easier to cream.
Caster sugar has
smaller crystals than
granulated, so it
mixes better.
L.O. To understand the different methods of cake baking.
Creaming method
The eggs are then added to the mixture one by
one, mixing in thoroughly. The eggs should be
at room temperature. This aerates the
mixture.
At this stage there is a risk of
curdling. If this happens add a little
of the flour to aid emulsifying the
batter.
The remainder of the flour is then sieved and
folded in using a metal spoon to make a light
and fluffy mixture.
L.O. To understand the different methods of cake baking.
Creaming method
A perfect sponge!
Self-raising flour is used to
make the cakes rise so there is
no need to add baking powder.
Flavourings such as cocoa can
be added to the mixture.
These cakes are cooked at a
lower temperature, Gas 4 or 5
(180° - 190°C) for 20 – 25
minutes.
L.O. To understand the different methods of cake baking.
Creaming method
Pros
• Rich delicious
flavour
• Higher level skill
• Adaptable
• Quick baking time
• Keeps well
Cons
• Need to be
accurate
• High level of fat
• High sugar level
• Difficult to perfect
L.O. To understand the different methods of cake baking.
Melting method
Used less often than other
methods. These cakes often
improve in flavour if kept a little
while before eating, becoming
more moist.
Fat & syrup/sugar are melted in
a pan and poured into the other
ingredients.
Mixture is very wet. The raising
agent may be added or already
be present if self-raising flour is
used.
L.O. To understand the different methods of cake baking.
Melting method
Pros
• Simple to make with
high success rate
• Good cake texture
achievable
• Keeps and improves
over time
• Strong flavours and
spices can be used
Cons
• High sugar content
• High fat content
• Careful melting of
fat required
• Sticky mixture can
result in difficulty in
removing from
baking tins if not
well prepared.
L.O. To understand the different methods of cake baking.
Whisking method
Used for making light sponge
cakes. This type of cake does not
contain any fat, so does not keep
well and should be eaten within 1
day of being made.
Eggs & sugar whisked together
using an electric hand whisk, until
light and a figure of 8 can be
trailed on the top. It is essential
that caster sugar is used.
L.O. To understand the different methods of cake baking.
Whisking method
Flour is sieved and folded gently into the
mixture using a metal spoon. Ideally this must
be done a little at a time to prevent pockets of
flour forming. Self-raising flour can be used to
make the sponge lighter.
The mixture is baked at Gas 6
(200°C) for 10-12 minutes. The
Whisking method produces a
very light and flexible sponge
making it ideal to roll when
warm.
L.O. To understand the different methods of cake baking.
Whisking method
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Pros
Very quick to make
Very quick to bake
No fat, so healthier
Flexible sponge
Higher level skill
Can decorate
product
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Cons
Must place batter in
the oven as soon as
it is made.
Careful folding in of
flour required
Easy to over cook
Must roll up sponge
quickly, before it
cools and hardens
L.O. To understand the different methods of cake baking.
Some not so perfect results!
Cake has risen to a peak and is
cracked!
1.The oven temperature is too
high, causing the mixture to
rise rapidly to a peak, then
overcook.
2.Too much mixture for the size
of the tin.
3.Placing the cake on too high a
shelf in the oven.
L.O. To understand the different methods of cake baking.
Cake has sunk in the middle!
 Undercooking by the wrong
temperature or cooking time.
 Too much sugar or syrup
causing the gluten to oversoften and collapse.
Too much raising agent, causing
the gluten to over stretch and
collapse.
Opening the oven door before
the gluten has set, so that the
heavy cold air makes it sink.
L.O. To understand the different methods of cake baking.
Cake has risen
unevenly!
The oven shelf is not level.
The cake mixture was placed too close to
the source of heat, which has caused it to
rise too quickly on one side.
L.O. To understand the different methods of cake baking.
Cake has a hard,
sugary crust!
The sugar is too
course and does not
dissolve in time.
Cake is dry.
Too much sugar has
been used.
Cake baked for too long.
Too little liquid used
Too much chemical raising agent used.
L.O. To understand the different methods of cake baking.
Cake has a heavy dense
texture!
The mixture curdled and
did not retain enough air.
Too much liquid in
the mixture.
Too little raising
agent used.
The oven temperature is
too low, or cake not
cooked long enough.
Over beating of mixture
when adding flour or
liquid causing loss of air.
L.O. To understand the different methods of cake baking.
Fruit has sunk to the
bottom!
Pieces of fruit were
too large and too
heavy.
Fruit was not dusted with flour before being
added to the mixture.
Cake mixture was over beaten or was too wet so
it could not hold the fruit in place.
Oven temperature was too low; the mixture
melted before it could hold the fruit in place.
L.O. To understand the different methods of cake baking.