Cake Baking Made Easy For You

CREAMING: This is probably the most traditional method of cake-preparation; pound cakes and quick breads are made by this method. The fat and sugar are beaten together untill the mixture is light in color and fluffy in texture, indicating that a large amount of air has been incorporated. Further air is trapped when eggs are beaten in. Sifted flour is then gently folded into the mixture. During baking , the fat melts and the leavening agent reacts with the liquid in the eggs to produce carbon dioxide. This together with the trapped air, makes the cake rise.



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MIXING: All the dry ingredients are combined in one bowl and all the wet ingredients in another. They are then mixed together. The texture of cakes made this way will be more open and less fine than a traditional creamed cake, but this method is much quicker and easier. Because the ingredients are not added gradually, there will be sufficient air in the cake for a really good rise, so additional baking powder is used in combination with self-rising flour. Beat the ingredients together for two minutes only, if you are making it by hand or one minute if you are using a hand-held electric mixer. It is particularly important with this method to bake the cake immediately after mixing it because the baking powder will already be activated.


WHISKING: Whisked sponges are the lightest of cakes and often contain no added fat and only a small amount of flour. The eggs and sugar are whisked together for at least 10 minutes until the mixture has roughly tripled in volume is very pale and the whisk leaves a "ribbon" trail on top of the mixture when lifted out of the bowl. Often the mixture is initially whisked over hot water to dissolve the sugar then further whisked until it has cooled. A huge amount of air is incorporated at this stage and no further leavening agent is needed. Finally, sifted flour and sometimes other dry ingredients such as unsweetened cocoa powder or ground nuts are folded in with a large metal spoon to ensure that as little as possible of the precious air is lost. Classic whisked sponge is made without butter and stays fresh for only a day or two. It has a light airy even texture. A sponge which is made in the same way usually has a slightly higher proportion of sugar. After folding in the flour, a little melted margarine or oil is trickled down the side of the bowl and gently stirred in. This makes a very moist cake and improved flavor.


RUBBING: This way is used for cakes that are typically made with half or less than half of fat to the flour and yields a fairly open texture. It is often used for light fruit cakes. The fat is cut into small pieces then rubbed into the flour with the fingertips until the mixture resembles fine breadcrumbs then the remaining ingredients are stirred in. The butter should be cold and firm but not too hard, so take it out of the refrigerator about 12 minutes before you need it. Cake Baking Ingredients Always use fresh ingredients to make yourself the best cakes.
MELTING: This method is used for moist cakes such as gingerbread and fruit cake. The fat, sugar, syrup and sometimes fruit are all gently heated in a saucepan over the stove until just melted. The mixture is usually cooled before the eggs and remaining dry ingredients are stirred in. Fat should be at room temperature and cut into small pieces so that it melts before ingredients are over heated.

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