Cake making and Raising Agents

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  • Cake Making
    • Key Words
      • Coagulate, Aerate, Dextrinization, Caramelizatioon, Bicarbonate of Soda, emulsifier, gluten, curdled, enrobing, substitute, entangle, structure, bind, bulk, ratio, creamed, enrich
    • There are four different methods of making cakes
      • Melting
        • Examples include gingerbread, parkin, flapjacks, brownies
          • Recipe example: 200g plain flour, 5ml bicarbonate soda, 10ml ground ginger, 5ml mixed spice, 50g soft brown sugar, 100g margarine, 150g treacle, 125ml milk, 2 eggs, 50g golden syrup
            • Spices mask flavour of bicarbonate of soda
            • High proportion of sugar
            • Chemical raising agent
            • Fat is meltedwith treacle, syrup and sugar
            • Moist, sticky, soft texture. Cakes have good keeping qualities
      • Rubbing in
        • Recipes include rock cakes, scones, chocolate chip buns, jam buns
          • Recipe example: 200g plain flour, 10ml baking powder, 100g margarine, 100g caster sugar, 2 eggs, 30ml milk, 75-100g chocolate chips or dried fruit
            • Fat is rubbed into flour using fingertips
            • Half or less fat to flour is used. There is a higher proportion of liquid
            • Raising agent is chemical baking powder or self raising flour
            • Dry, open, crumbly texture. These cakes do not keep for long
      • Creaming
        • All in one
          • Same products made as traditional creaming method
          • Same recipe as traditional creaming method, but with the addition of 5ml of baking powder
          • All ingredients are creamed together for 2-3 minutes, usually with a mixer
        • Traditional
          • Examples include victoria sandwich cake, madeira cake, dundee cake, fairy cakes
            • Recipe example: 100g of SR flour, 100g caster sugar, 100g soft butter/ margarine, 2 eggs
              • Quantities of flour, fat and sugar are the same
              • Raising agent is chemical from the SR flour and air from the creaming
              • Fat and sugar are creamed together using a wooden spoon
              • Risen, lifted, open, even texture
      • Whisking
        • Examples include swiss roll, sponge sandwich cake, sponge flan case
          • Recipe example: 50g plain flour, 50g caster sugar, 2 eggs
            • Eggs and sugar whisked together until thick and creamy
            • Proportion of sugar and flour the same
            • Air and steam from water in eggs acts as a raising agent
            • Light, even, soft texture. These cakes go stale quickly because there is no fat in the mixture
    • Function of Ingredients
      • Sugar
        • Caster sugar's smaller granules dissolve quicker and prevent grittiness
        • Softens the structure of the mixture
        • Helps add colour to the cake's outside as sugar caramelizes
        • Adds sweetness
        • When creamed with fat, sugar helps to hold air and acts as a raising agent. it increases the bulk of the mixture
      • Flour
        • Flour supplies carbohydrate
        • Soft flour with a lower gluten content produces a soft even texture
        • Contains starch which is converted into dextrin by the dry heat of the oven (dextrinization) This gives the cake its colour and flavour
        • Helps to form the structure
        • Self raising flour has a raising agent added which helps the cake to rise
      • Eggs
        • In a creamed cake eggs act as emulsifiers. They help form the framework because they coagulate on heating
        • Eggs trap in air when whisked or beaten this helps the cake to rise
        • Provide colour and flavour
        • Enrich the cake and add protein
        • They can bind the ingredients together
      • Fat
        • Entangles and holds air bubbles in the mixture as creamed with sugar
        • Gives colour and flavour
        • Helps keep food products moist and extends shelf life
        • Soft margarine creams easily with the sugar
    • Aeration
      • Aeration can occur in three ways in cake making
        • 1) When the cake mixture is beaten the fat globules surround the air bubbles, trapping air
        • 2)Sieving the flour traps air in the flour particles
        • 3) In a whisked cake, the eggs and sugar are whisked together trapping air
        • 4) Any air that is trapped in a mixture combines with moisture. This converts to steam when cooked at high temperatures and the cake rises

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