Cakes, Sponges, Scones and Biscuits - making methods

What are the ingredients that make up most cakes?

Over the next 2 lessons you will be learning about cake making processes and the functions of ingredients used.

(Page 48-50 of your textbooks)

Cakes – Functions of ingredientsThe main ingredients in cake making are usually not alwaysfat, 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

Cake making methods

1. Rubbing–in2. Melting3. Creaming4. Whisking

Methods of making (Processes)Cake Proportion

of ingredients

Ratio Raising Agent Method Outcome

Rubbed in Cake-Rock buns-Raspberry buns-Scones

200g SR Flour100g marg100g caster sugar2 eggs30ml milk

1:2 in cakes1:4 in scones, contains baking powder

ChemicalBaking Powder or Self Raising flourMechanicalSievingRubbing In

Well risen product Rougher surfaceDry, open crumb textureShort shelf life

Melted Cake-Flapjack-Gingerbread-Brownies

Mixtures vary in ingredientsUsually a high sugar content

Varies depending on product.

ChemicalBicarbonate of soda

Moist and stickySoft even textureFlavour develops during keepingLong shelf life

Creamed Cake-Victoria Sponge-Small buns-Madeira Cake

100g SR Flour100g caster sugar100g soft marg2 eggs

Equal quantities1:1

ChemicalBaking Powder or Self Raising flourMechanicalCreamingSieving

Light brown sponge with fine even textureLonger shelf life

Whisked Sponge-Swiss Roll-Gateaux-Flan case

50g caster sugar50g plain flour2 eggs

No added fat Steam MechanicalWhiskingSieving

Very light sponge with even, soft moist textureShort shelf life

Fat is rubbed into the flour using fingertipsAdditional ingredients are addedLiquid added to bind together dry ingredients

Fat is melted with the sugars and syrupsDry ingredients addedLiquids bind all ingredients together

Fat and sugar are creamed togetherEggs are slowly added a bit at a timeFlour is folded in

Eggs and sugar are whisked until mixture has doubled in volumeFlour is gently folded in

• 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

Rubbing -in (More flour than fat)

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

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

(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.

Melting

• Gives structure through coagulation of wheat protein (gluten)

• Self raising flour acts as raising agent• Bulking agent

What are the functions of flour in cakes?

What are the functions of eggs in cakes?

What are the functions of sugar in cakes?

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

• Holds air when whisked• Binds ingredients together• Adds colour and adds flavour• Acts as an emulsifier

• Browning – adds colour• Bulking agent – holds air with fat mixture• Attracts moisture – texture• Adds flavour - sweetens

Understanding faults in cake makingWhen 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 CausePeaked cracked top Oven too hot

Too much mixture for size of tinBaked on too high a shelf in ovenToo stiff or too wet a mixtureOver mixing cake batter

Cake sinks Too much sugar causing collapse of the structureToo much raising agentUndercooking, caused by wrong temperature and timeDisturbed during cooking causing structure to collapse

Sugary speckled crust Too much sugarWrong type of sugar usedInsufficient creaming

Close heavy texture Too much liquid in the mixtureInsufficient raising agent usedThe creamed mixture has curdled and does not hole sufficient airWhisking methodEggs and sugar not beaten enough Over beating when adding four

Coarse & open texture Too much raising agent usedInsufficient mixing of flour

Cake very dry Overcooking of the cake Insufficient liquid usedToo much raising agent

Fruit has sunk Too much liquid to carry the weight of fruitToo much sugar and raising agent

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

Possible ingredients for adapting cakes

SpicesCinnamonClovesGingerLemon grassMixed spiceNutmegVanilla

Citrus RindsAnd juicesLemonLimeOrange

NutsAlmondsBrazilsCoconutPecanPinenutWalnut

Dried FruitAppleApricotBananaCherriesCurrantDateFigsPearPeachRaisinSultana

Fresh FruitsChopped or grated but be careful it does not make yourmixture too wet.ApplePear Mashed Banana

EssencesPineappleLemonMintRosewaterVanilla

PowdersCocoaCoffee

Be careful when adding ingredients. It could upset the balance of the sugar/fat etc. resulting in a very different cake!

Key Terms

Ensure you have a good understanding of the following:Rubbing in

Folding

Raising agent

Creaming

Beating

Emulsion

Curdle

Batter

All-in-one

Malliard reaction

Browning

Binding

Foaming Aeration Setting

Coagulate

Ratio

Proportion

Caramelisation

Dextrinisation

What will you be making?

Small cakes: Creaming method Scones: Rubbing in methodFlap Jacks: Melting method

TaskFollow the recipe instructions to make the cakesTake a photo of the rubbing in/creaming/melting stage of the manufactureTake a photo of the finished productWrite up your thoughts on each cake – flavour, texture, appearance, method, possible adaptationsMake a list of other cakes / biscuits made by each method

HOMEWORK TASK

Complete your notes on the recipes

Complete the worksheet on Cake making Processes