Comparison of 4 basic cake methods. Rubbing in, Creaming, Melting and Whisked. A brief look at the functions of ingredients in cakes and trouble shooting

1. Cakes, Sponges, Scones and Biscuits
- making methods
(Page 48-50 of your textbooks)
Over the next 2 lessons you will be learning about cake making
processes and the functions of ingredients used.
What are the ingredients that make up most cakes?

2. Cakes – Functions of ingredients
The main ingredients in cake making are usually not always
fat,
sugar,
eggs,
flour,
sometimes raising agent
often a liquid such as milk or water.
•All ingredients, especially the raising agent if added separately, need to
be measured accurately
•Each ingredient has a specific function in the recipe
•Additional ingredients may be added
•There are four basic recipes. Using these four basic recipes, ingredients
are added or combined in different ratios to produce different textures
and finishes

3. Cake making methods
1. Rubbing–in
2. Melting
3. Creaming
4. Whisking

4. Methods of making (Processes)
Cake Proportion Ratio Raising Agent Method Outcome
of
ingredients Fat is rubbed into the
Rubbed in Cake 200g SR Flour 1:2 in cakes Chemical flour using fingertips Well risen product
Additional ingredients
-Rock buns 100g marg 1:4 in scones, Baking Powder or Self are added Rougher surface
-Raspberry buns 100g caster contains Raising flour Liquid added to bind Dry, open crumb
baking powder together dry texture
-Scones sugar Mechanical
ingredients
2 eggs Sieving Short shelf life
30ml milk Rubbing In Fat is melted with the
sugars and syrups
Melted Cake Mixtures vary in Varies Chemical Moist and sticky
Dry ingredients added
-Flapjack ingredients depending on Bicarbonate of soda Liquids bind all Soft even texture
-Gingerbread Usually a high product. ingredients together Flavour develops
-Brownies sugar content during keeping
Long shelf life
Fat and sugar are
Creamed Cake 100g SR Flour Equal Chemical creamed together Light brown
quantities Eggs are slowly added a sponge with fine
-Victoria Sponge 100g caster Baking Powder or Self bit at a time
-Small buns sugar 1:1 Raising flour even texture
Flour is folded in
-Madeira Cake 100g soft marg Mechanical Longer shelf life
2 eggs Creaming
Sieving
Eggs and sugar are
Whisked Sponge 50g caster No added fat Steam whisked until mixture Very light sponge
-Swiss Roll sugar Mechanical has doubled in volume with even, soft
50g plain flour Flour is gently folded in moist texture
-Gateaux Whisking
-Flan case 2 eggs Sieving Short shelf life

5. Rubbing -in
(More flour than fat)
• Used for cakes that do not have a large amount of fat compared to flour
• Fat is cut into chunks (block margarine is best)
• Air is trapped in the sieving the flour and by lightly (with finger tips) rubbing
the fat in to the flour.
• Any optional ingredients (e.g. sultanas) are added before the liquid or egg
that binds the crumb together.
• Chemical raising agents help the cake to rise
• Baked in a fairly hot oven (190-200C)
• The cakes only keep fresh for a short time as they do not contain a lot of fat.
• Texture is close and dense

6. Creaming
(Half or more than half fat to flour)
• Used for cakes containing more fat and sugar compared to flour
• The fat and sugar are creamed together using a wooden spoon. Air
is trapped by creaming the sugar and fat together
• Soft margarine is better as it is easier to cream
• Caster sugar has smaller crystals than granulated, so it traps more
air and mixes better
• Self raising flour is used to make the cakes rise
• A raising agent is required when using the all in one method
• They are baked in a medium to hot oven at 180C
• They last longer as they have more fat

7. Whisking
(No fat)
• Used for making light sponge cakes
• The eggs and sugar are whisked together to trap air (aerate) until
they are light and you can form a figure eight on top (ribbon)
• Self-raising flour is folded using a metal spoon –
• Baked in a hot oven (200C) for a short time
• The mixture is light and flexible making it ideal to roll when warm
• Does not contain any fat so doesn’t keep well

8. Melting
(High proportion of sugar ingredients)
• Fat and sugar/syrup ingredients are melted in a saucepan and
poured into the other ingredients
• Mixture is very wet
• Texture tends to be much heavier than other cakes and wont
rise much
• Bicarbonate of soda can be used as a raising agent to create a
lighter texture
• Flavour tends to improve if kept a little time.

9. What are the functions of flour in cakes?
• Gives structure through coagulation of wheat protein (gluten)
• Self raising flour acts as raising agent
• Bulking agent
What are the functions of eggs in cakes?
• Holds air when whisked
• Binds ingredients together
• Adds colour and adds flavour
• Acts as an emulsifier
What are the functions of sugar in cakes?
• Browning – adds colour
• Bulking agent – holds air with fat mixture
• Attracts moisture – texture
• Adds flavour - sweetens
What are the functions of fat in cakes?
• Produce short textures in biscuits
• Adds colour and flavour and texture
• Traps air when beaten into mixture (aerates).
• Create emulsions
• Extends shelf life
• Binding agent

10. Understanding faults in cake making
When testing and experimenting in the kitchen (developing), or making products for the first time, the results are not always perfect.
As a chef, it is important to recognise and understand errors and then correct them.
Knowing and understanding the functions of each ingredient and the processes used, will enable you to do this.
Fault Cause
Peaked cracked top Oven too hot
Too much mixture for size of tin
Baked on too high a shelf in oven
Too stiff or too wet a mixture
Over mixing cake batter
Cake sinks Too much sugar causing collapse of the structure
Too much raising agent
Undercooking, caused by wrong temperature and time
Disturbed during cooking causing structure to collapse
Sugary speckled crust Too much sugar
Wrong type of sugar used
Insufficient creaming
Close heavy texture Too much liquid in the mixture
Insufficient raising agent used
The creamed mixture has curdled and does not hole sufficient air
Whisking method
Eggs and sugar not beaten enough
Over beating when adding four
Coarse & open texture Too much raising agent used
Insufficient mixing of flour
Cake very dry Overcooking of the cake
Insufficient liquid used
Too much raising agent
Fruit has sunk Too much liquid to carry the weight of fruit
Too much sugar and raising agent

11. Adapting cakes
You need to be very careful when adapting cake mixtures, as changing the ingredients
and the quantity will change the flavour, texture and appearance (consider each
ingredients function)
Adding another ingredient will also do this, as every ingredient has more than one
function. E.g if you add chocolate chips, consider what is in them – sugar, fat etc..
How could this effect the cake?
What could you add to cakes to change:
• the flavour
• the texture
• the appearance
• the nutrition

12. Possible ingredients for adapting cakes
Spices Citrus Rinds Nuts Dried Fruit
Cinnamon And juices Almonds Apple
Cloves Lemon Brazils Apricot
Ginger Lime Coconut Banana
Lemon grass Orange Pecan Cherries
Mixed spice Pinenut Currant
Nutmeg Walnut Date
Vanilla Figs
Fresh Fruits Pear
Chopped or grated Peach
Essences but be careful it Raisin
Pineapple does not make your Sultana
Lemon mixture too wet.
Mint Apple Powders Be careful when adding
Rosewater Pear Cocoa ingredients. It could
Vanilla Mashed Banana Coffee upset the balance of the
sugar/fat etc. resulting
in a very different cake!

13. Key Terms
Ensure you have a good understanding of the following:
Rubbing in Browning
Folding Binding
Raising agent Foaming
Creaming Aeration
Beating Setting
Emulsion Coagulate
Curdle Ratio
Batter Proportion
All-in-one Caramelisation
Malliard reaction Dextrinisation

14. Task
Follow the recipe instructions to make the cakes
Take a photo of the rubbing in/creaming/melting stage of the manufacture
Take a photo of the finished product
Write up your thoughts on each cake – flavour, texture, appearance, method,
possible adaptations
Make a list of other cakes / biscuits made by each method
What will you be making?
Small cakes: Creaming method
Scones: Rubbing in method
Flap Jacks: Melting method

15. HOMEWORK TASK
Complete your notes on the recipes
Complete the worksheet on Cake making Processes