Cakes
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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
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You can modify cakes
by-
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Using wholemeal flour
Adding flavourings
such as lemon zest,
dried fruit
Decorating their
surface
Enrobing with
chocolate, icing or
marzipan
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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.
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Functions of cake ingredients
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Sugar-
sweetens
 add colour as the
sugar caramelises on
heating
 softens the
structure.
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Functions of cake ingredients
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Eggs-
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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.
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Functions of cake ingredients
Flour forms the structure
of the cake,
 dextrinisation of
starch gives colour,
 bulk ingredient.
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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.
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