Cakes • There are four main cakes making methods • Whisking- Swiss rolls, sponge cakes • Rubbing in – scones, rubbed in cakes • Melting-gingerbread • Creaming and all in one -Victoria sandwich cakes.
Modifying cakes • You can modify cakes by- • Using wholemeal flour • Adding flavourings such as lemon zest, dried fruit • Decorating their surface • Enrobing with chocolate, icing or marzipan
Functions of cake ingredients • Fat is added for- • flavour, • extends shelf life, • when margarine is creamed with sugar, it traps air which acts as a raising agent.
Functions of cake ingredients • Sugar- • sweetens • add colour as the sugar caramelises on heating • softens the structure.
Functions of cake ingredients • Eggs- • trap air to help the mixture rise, • acts as emulsifier in creaming and all in one cakes, • add colour, • helps form structure as they coagulate on heating • provide moisture which converts to steam on heating.
Functions of cake ingredients • Flour- • forms the structure of the cake, • dextrinisation of starch gives colour, • bulk ingredient.
Aeration • Aeration is incorporating air in a mixture. • This happens in different ways depending on the method used. Creaming • Sugar and fat beaten together traps air. Sieving • Flour traps air in the flour particles Whisking • Eggs and sugar together traps air.