Transcript Creaming Method - Redhill Academy

Creaming Method
Creaming Method – small chocolate
cakes
Ingredients
• 75g self raising flour
• 25g cocoa powder
• 100g margarine
• 100g caster sugar
• Teaspoon of baking powder
• 18 paper cases
• Box or tin
Equipment
• Large and small mixing bowls
• Sieve
• White spoon
• Tablespoon
• Teaspoon
• Fork and table knife
• Spatula
• Electric whisk and bun tin
•
•
•
•
•
•
•
•
•
•
Method
1. Preheat oven 180 degrees. Place paper cases
in bun tin.
2. Cream margarine and sugar in large bowl with
electric whisk until light and fluffy.
3. Beat eggs thoroughly in small bowl with fork.
4. Pour eggs into creamed mixture.
5. Sieve flour, cocoa and baking powder into
mixture.
6. Fold in the flour etc. and eggs gently as a
figure of eight with the tablespoon.
7. Now divide mixture evenly amongst the paper
cases.
8. Place bun tins carefully into the oven.
9. Bake for 15 minutes approx. until firm and
centre springs back.
10. Remove from the oven. Leave to cool.