1. Cakes 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.

2. Modifying cakes You can modify cakes by- Using wholemeal flour
Adding flavourings such as lemon zest, dried fruit
Decorating their surface
Enrobing with chocolate, icing or marzipan

3. 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.

4. Functions of cake ingredients
Sugar-
sweetens
add colour as the sugar caramelises on heating
softens the structure.

5. Functions of cake ingredients
Eggs-
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.

6. Functions of cake ingredients
Flour-
forms the structure of the cake,
dextrinisation of starch gives colour,
bulk ingredient.

7. 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.