Cake Making

Preparation

Preheat the oven to the required temperature Arrange the oven shelves in the right position Collect the utensils needed Measure the ingredients Prepare the cake tin Start making the cake

Use of raising agents

What are raising agents? Substances that help flour rise. Usually used in making cakes, buns or bread to make them light, tasty and easy to digest. Types include air, steam and chemical raising agents.

Chemical raising agents Commonly used raising agents Air Moisture Chemical raising agents Video

Chemical raising agents Commonly used raising agents Principles: Air expands when heated, thus pushing the flour mixture up and making it light in texture. Air Moisture Chemical raising agents

Chemical raising agents Commonly used raising agents We can incorporate air into the flour mixture by: Air Sieving flour Moisture Chemical raising agents

Chemical raising agents Commonly used raising agents We can incorporate air into the flour mixture by: Air Beating the mixture Moisture Chemical raising agents

Chemical raising agents Commonly used raising agents We can incorporate air into the flour mixture by: Air Rubbing fat into flour Moisture Chemical raising agents

Chemical raising agents Commonly used raising agents We can incorporate air into the flour mixture by: Air Creaming fat and sugar Moisture Chemical raising agents

Chemical raising agents Commonly used raising agents We can incorporate air into the flour mixture by: Air Whisking eggs Moisture Chemical raising agents

Chemical raising agents Commonly used raising agents Principles: When the mixture is heated, the moisture changes to steam and its volume can increase up to 1600 times slowly. This can help the mixture rise. Air Moisture Chemical raising agents

Chemical raising agents Commonly used raising agents Principles: When a chemical raising agent is mixed with moisture and heated, it produces carbon dioxide. Carbon dioxide expands when heated and makes the flour mixture rise. Air Moisture Chemical raising agents

Chemical raising agents Commonly used raising agents Common examples: Air Moisture Chemical raising agents Baking powder and bicarbonate of soda

Chemical raising agents In making flour mixture, air is incorporated while moisture and chemical raising agents are added. Moisture Chemical raising agents Air

When heated, different raising agents expand and push up the mixture, making it rise.

In further cooking, the gluten around the gas bubbles hardens In further cooking, the gluten around the gas bubbles hardens. This fixes the shape of the mixture.

Cake-making methods Rubbing-in method Creaming method Whisking method

Characteristics of cakes made: With less fat. With rough texture. Cake-making methods Rubbing-in method Rubbing-in method Creaming method Examples: Rock buns Coconut loaf Cheese scones Whisking method

Rubbing-in method Basic proportions Basic ingredients Flour 100 g Fat 1/3 - 1/2 Sugar 1/3 - 1/2 Basic ingredients Flour 100 g Baking powder 1 tsp Butter or margarine 30-50 g Castor sugar 30-50 g Egg 1/2 Milk or water 11/2 tbsp Video

Pastry blender Uses: Advantages: Cut fat into flour. Save time. Prevent the fat from melting during rubbing-in. Video

Characteristics of cakes made: Have more fat, sugar and egg. Rich and moist. Can be stored longer. Cake-making methods Rubbing-in method Creaming method Creaming method Examples: Queen cakes Victoria sandwich Whisking method

Creaming method Basic proportions Basic ingredients Flour 100 g Fat 1/2 - 1 Sugar 1/2 - 1 Basic ingredients Flour 100 g Baking powder 1 tsp Butter 50-100 g Castor sugar 50-100 g Eggs 1-2 Milk optional Video

Characteristics of cakes made: Have light texture and look porous. They have no fat, they will get dry easily. Cake-making methods Rubbing-in method Creaming method Examples: Steamed sponge cake Sponge cake Whisking method Whisking method

Whisking method Basic proportions Basic ingredients Flour 50 g Egg 1 Sugar 25 g Flour 25 g Flour 50 g Castor sugar 50 g Eggs 2 Basic ingredients Video

   Tips for whisking Keep eggs at the room temperature. If the weather is cool, put the mixing bowl over a pan of hot water when whisking.  Besides electric mixer, we may whisk either with a balloon whisk or a rotary whisk.

Notes Make sure the oven temperature is correct. Do not open the oven door while the cake is baking. Test the cake before taking it out. Cool the cake on a cooling rack before decorating or serving.

1 Ways to test a cake 2 3 Video

Removing a cake from a tin After cooling the cake a little, insert a palette knife or a round-ended knife between the tin and the cake. Slide the knife gently around the sides. Video

Baking problems 1 2 3 4 5 6

Baking problems 1 2 3 4 5 6 Too hard Oven not hot enough. Baked too long. Not enough air added. Too little raising agent. Too much liquid, flour or fat.

Baking problems 1 2 3 4 5 6 Too dry Not enough liquid. Too much flour. Too much raising agent.

Baking problems 1 2 3 4 5 6 Large holes, rough texture Too much raising agent. Flour not mixed well. Oven is too hot. Over beating.

Baking problems 1 2 3 4 5 6 Sunk in the middle Too much raising agent. Not enough baking time. Oven door opened during baking. Uneven heat in the oven.

Baking problems 1 2 3 4 5 6 Poor shape, uneven raising Tin not lined evenly. Mixture not spread evenly. Flour and raising agent not mixed well.

Baking problems 1 2 3 4 5 6 Cracked or peaked surface Baking tin is too small. Too much flour. Oven is too hot. Placed too high in the oven.

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