Food Technology - Combining Ingredients

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Cake-Making Methods

There are 4 basic methods of combining and mixing ingredients

Ratio and type of ingredients are different for each

The methods are:

  • rubbing-in
  • creaming - traditional and all-in-one
  • melting
  • whisking
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Cake-Making Methods (2)

Ingredients

The Main Ingredients:

  • fat
  • sugar
  • eggs
  • flour

All methods use a raising agents

And a liquid (e.g. milk)

Flavourings can be added to give the cake particular characteristics 

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Cake-Making Methods - Function of Ingredients (Flo

Flour forms the structure of the cake

As the cake is heated, protein (gluten) in the flour sets the framework and shape

Dextrinisation occurs , starch converts into a sugar. On heating the sugar caramelises resulting in the golden surface

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Cake-Making Methods - Function of Ingredients (Fat

Adds colour and flavour

Holds air bubbles (foam) which creates texture and volume

Produces a short crumb or rich even texture dependant on the ratio of fat and method used

Increases shelf life

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Cake-Making Methods - Function of Ingredients (Sug

Sweetens and adds flavour

When creamed with fat, helps to hold air in the mixture

Caramelisation gives colour

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Cake-Making Methods - Function of Ingredients (Egg

Trap air when whisked into a foam

Coagulate (set) on heating

Emlsify - holds the fat in emulsion and keeps it stable

Add colour, flavour and nutritional value

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Cake-Making Methods - Function of Ingredients (Rai

Aerates the mixture increasing the volume and resulting in a light texture

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Cake-Making Methods - Faults in Cake Making - Peak

Oven too hot

Too much mixture for size of tin

Baked on too high shelf in oven

Too stiff or too wet a mixture

Over mixing cake batter

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Cake-Making Methods - Faults in Cake Making - Cake

Too much sugar causing a collapse of structure

Too much raising agent

Undercooking, caused by wrong temperature or time

Disturbing during cooking causing structure to collapse

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Cake-Making Methods - Faults in Cake Making - Suga

Too much sugar

Wrong type of sugar used

Insufficient creaming

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Cake-Making Methods - Faults in Cake Making - Clos

Too much liquid in a mixture 

Insufficiennt raising agent used

The creamed mixture has curdled and does not hold sufficient air

 

Whisking Method

Eggs and sugar not beaten enough

Over beating when adding flour

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Cake-Making Methods - Faults in Cake Making - Coar

Too much rasing agent used

Insufficient mixing of flour

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Cake-Making Methods - Faults in Cake Making - Cake

Overcooking of the cake

Insufficient liquid used

Too much raising agent

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Cake-Making Methods - Faults in Cake Making - Frui

Too much liquid to carry the weight of the fruit

Too much sugar and raising agent

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