Cakes, Sponges, Scones and Biscuits Over the next few lessons you will be learning about cake making processes and the functions of ingredients used. Name as many types of cakes that you can What are the 5 main ingredients that make up most cakes? Functions of ingredients The main ingredients in cake making are usually agent if added separately, need to be (not always) fat, sugar, eggs, flour, sometimes raising agent often a liquid such as milk or water. All ingredients, especially the raising 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–in 2. Melting 3. Creaming 4. Whisking Methods of making (Processes) Cake Proportion of ingredients Ratio Raising Agent Method Outcome Rubbed in Cake -Rock buns -Raspberry buns -Scones 200g SR Flour 100g marg 100g caster sugar 2 eggs 30ml milk 1:2 in cakes 1:4 in scones, contains baking powder Chemical Baking Powder or Self Raising flour Mechanical Sieving Rubbing In Fat is rubbed into the flour using fingertips Additional ingredients are added Liquid added to bind together dry ingredients Well risen product Rougher surface Dry, open crumb texture Short shelf life Melted Cake -Flapjack -Gingerbread -Brownies Mixtures vary in ingredients Usually a high sugar content Varies depending on product. Chemical Bicarbonate of soda Fat is melted with the sugars and syrups Dry ingredients added Liquids bind all ingredients together Moist and sticky Soft even texture Flavour develops during keeping Long shelf life Creamed Cake -Victoria Sponge -Small buns -Madeira Cake 100g SR Flour 100g caster sugar 100g soft marg 2 eggs Equal quantities 1:1 Chemical Baking Powder or Self Raising flour Mechanical Creaming Sieving Whisked Sponge -Swiss Roll -Gateaux -Flan case 50g caster sugar 50g plain flour 2 eggs No added fat Steam Mechanical Whisking Sieving Fat and sugar are creamed together Eggs are slowly added a bit at a time Flour is folded in Eggs and sugar are whisked until mixture has doubled in volume Flour is gently folded in Light brown sponge with fine even texture Longer shelf life Very light sponge with even, soft moist texture Short shelf life Rubbing -in (More flour than fat) 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 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 Melting (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. What are the functions of flour in cakes? • • • Gives structure through coagulation of wheat protein (gluten) Self raising flour acts as raising agent Bulking agent What are the functions of eggs in cakes? • • • • Holds air when whisked Binds ingredients together Adds colour and adds flavour Acts as an emulsifier What are the functions of sugar in cakes? • Browning – adds colour • Bulking agent – holds air with fat mixture What are the functions of fat in • Attracts moisture – texture cakes? • Adds flavour - sweetens • 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 Understanding faults in cake making Fault Cause Peaked cracked top • • • • • Oven too hot Too much mixture for size of tin Baked on too high a shelf in oven Too stiff or too wet a mixture Over mixing cake batter Cake sinks • • • • Too much sugar causing collapse of the structure Too much raising agent Undercooking, caused by wrong temperature and time Disturbed during cooking causing structure to collapse Sugary speckled crust • Too much sugar • Wrong type of sugar used • Insufficient creaming Close heavy texture • • • • • • Coarse & open texture • Too much raising agent used • Insufficient mixing of flour Cake very dry • Overcooking of the cake • Insufficient liquid used Too much liquid in the mixture Insufficient raising agent used The creamed mixture has curdled and does not hole sufficient air Whisking method Eggs and sugar not beaten enough Over beating when adding four 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 Spices Cinnamon Cloves Ginger Lemon grass Mixed spice Nutmeg Vanilla Citrus Rinds And juices Lemon Lime Orange Essences Pineapple Lemon Mint Rosewater Vanilla Fresh Fruits (Chopped or grated but be careful it does not make your mixture too wet.) Apple Pear Mashed Banana Nuts Almonds Brazils Coconut Pecan Pinenut Walnut Powders Cocoa Coffee Dried Fruit Apple Apricot Banana Cherries Currant Date Figs Pear Peach Raisin Sultana Key Terms: Ensure you have a good understanding of the following Rubbing in Browning Folding Binding Raising agent Foaming Creaming Aeration Beating Setting Emulsion Coagulate Curdle Ratio Batter Proportion All-in-one Caramelisation Malliard reaction Dextrinisation First practical Victoria sponge Task Follow the recipe instructions to make the cakes Take a photo of the rubbing in/creaming/melting stage of the manufacture Take a photo of the finished product Write up your thoughts on each cake – flavour, texture, appearance, method, possible adaptations Make 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
