Cake-making Methods Flashcards
What are the 4 basic methods in cake making?
- rubbing-in
- creaming (traditional + all-in-one)
- melting
- whisking
What is the function of flour in a cake?
- structure
- gluten in flour sets framework + shape when heated
- starch converts into sugar (dextrinisation) which caramelises when heated for golden surface
What is the function of fat in a cake?
- colour + flavour
- holds air bubbles (foam) for texture + volume
- increases shelf life
- depending on ratio of fat + method, rich crumb or even texture produced
What is the function of sugar in a cake?
- sweetens + adds flavour
- when creamed with fat, helps hold air in mixture
- caramelisation gives colour
What is the function of eggs in a cake?
- trap air when whisked into foam
- coagulate (set) on heating
- emulsify + keep fat stable
- colour, flavour + nutritional value
What is curdling?
Fat separates from the sugar + eggs when egg is added
Cakes that use rubbing-in method
Raspberry buns
Rock cakes
Fruit loaf
Cakes that use creaming method
Victoria sandwich
Madeira cake
Small buns
Cakes that use melting method
Gingerbread
Flapjacks
Brownies
Cakes that use whisked method
Swiss roll
Sponge flan
Gateaux
What are the causes of a peaked cracked top?
CAKE
Oven too hot Too much mixture for tin Baked on too high shelf Too stiff or too wet mixture Overmixing
What are the causes if cake sinks?
CAKE
Too much sugar
Too much raising agent
Undercooking (wrong temp + time)
Disturbed during cooking
What are the causes of a sugary speckled crust?
CAKE
Too much sugar
Wrong type of sugar
Insufficient creaming
What are the causes of a close heavy texture?
CAKE
Too much liquid Insufficient raising agent Creamed mixture curdled (insufficient air) WHISKING METHOD - insufficient beating of eggs + sugar - over beating when adding flour
What are the causes of a coarse + open texture?
CAKE
Too much raising agent
Insufficient mixing of flour
