Methods of Cake Making

Question 1

There are FOUR methods of cake making. What are they?

Answer 1

1. The rubbing in method
2. The creaming method
3. The whisking method
4. The melting method.

Question 2

Name TWO cakes that use the rubbing in method.

Answer 2

1. Scones
2. Rock cakes
3. Biscuits

Question 3

What is the rubbing in method?

Answer 3

It is where the fat is rubbed into the flour. Cakes using this method do not have a large amount of fat in them.

Question 4

Explain the process of making cakes by using the rubbing in method.

Answer 4

1. Fat must be cold.
2. Fat is cut into chunks and using the fingertips is rubbed into flour until breadcrumbs.
3. Any optional ingredients are then added to the mixture before the liquid is added.
4. The liquid is added a bit at a time.
5. The mixture is baked in a fairly hot oven - gas mark 5/6 (190 - 200C).

Question 5

Identify a disadvantage of the rubbing in method and an advantage.

Answer 5

Dis: The cakes only have a short shelf life due to the low fat content.
Adv: They are lower in fat compared to other cakes.

Question 6

Name TWO cakes that use the creaming method.

Answer 6

Fairy cakes, Victoria sponge.

Question 7

Describe the creaming method.

Answer 7

It is used for cakes that contain more fat and sugar compared to flour. The butter and sugar are first ‘creamed’ together (mixed) in a bowl using a wooden spoon.

Question 8

Explain the process of making cakes using the creaming method.

Answer 8

1. The fat and sugar are creamed together using a wooden spoon.
2. The eggs and flour are then added and mixed to make a light and fluffy mixture. The flour is often sieved in to aerate it and remove lumps.
3. It is then spooned into cake cases or a lined tin.

Question 9

What type of flour do you generally use in cakes using the creaming method and why?

Answer 9

Self raising flour. This is used to make the cakes rise as it has a raising agent in it. If you don’t have self-raising flour, you can use plain flour but you must add baking powder to it instead.

Question 10

What type of sugar do you use for cakes using the creaming method and why?

Answer 10

Caster sugar as it has smaller crystals.

Question 11

What temperature do you cook cakes using the creaming method?

Answer 11

Gas mark 4-5 (180-190C).

Question 12

Give an advantage and disadvantage of creamed cakes.

Answer 12

Adv: Cakes have a longer shelf life due to higher proportion of fat.
Dis: More unhealthy do to higher amount of fat.

Question 13

Identify a cake using the whisking method.

Answer 13

Swiss roll.

Question 14

Describe the key features of a whisked cake.

Answer 14

• The cake does not contain ANY fat.

- It is a light and soft cake - the air comes from whisking the eggs and sugar for a long period of time.

Question 15

Describe the process of making a cake using the whisking method.

Answer 15

1. Eggs and sugar are whisked together for about 10 minutes until you can form a figure eight on top of the mixture.
2. The flour is sieved and folded into the mixture gently using a metal spoon (to prevent any air being knocked out of the mixture).
3. The flour must be mixed until there are no pockets of flour in the mixture.
4. The mixture is then put into a prepared tin.
5. It is cooked for around 10 minutes at gas mark 6/200C. Avoid overcooking otherwise the cake will crack when rolled.
6. The mixture is very light and flexible when removed from the oven so it is ideal to roll.

Question 16

Identify a disadvantage and advantage of the whisking method.

Answer 16

Adv: Healthy as contains no fat (although fat often comes from the filling).
Dis: It has a very short shelf life and can easily be overcooked.