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How Is The Creaming Method Used In Baking?

The creaming method is used for cakes that have more fat and sugar in comparison to flour, generally about equivalent weights of each.  For example, a Victoria sandwich cake might have:

  • 100g S.R. Flour
  • 100g margarine
  • 100g caster sugar
  • 2 eggs

These are named ‘rich’ cakes and they keep fresh for longer than plain cakes because of the additional fat.  The flour is put through a sieve into the bowl, then the other ingredients are all added and crushed together with a wooden spoon up until the mixture is light-coloured and fluffy.  The ingredients used are:

Creaming Method Ingredients

  • Self-raising flour is used, so there is no need to add extra baking powder.
  • Margarine: soft margarine in a container is very easy to cream.  Block margarine is similarly appropriate and easy to use, as long as it is not used straight from the refrigerator.
  • Caster sugar is better than granulated.  It has tiny crystals which blend more effortlessly into the mixture.
  • Eggs should be at room temperature, not chilled.  For great results, weigh up the eggs then use an equivalent weight of each of the other ingredients.  For example, if the 2 eggs weigh 120g, use 120g each of the flour, margarine, and sugar.

The all in one creaming method is faster and simpler than the old-style creaming method and it is easier to attain perfect results every single time.

As well as the recipes below, this cake making method is also used to make pineapple upside-down pudding, steamed sponge pudding, Hungarian chocolate biscuits, and crunchy bran biscuits.

The Traditional Creaming Method

Using this process the fat and sugar are blended together until light and fluffy.  The eggs are stirred, then bit by bit beaten into the mixture and then the flour is smoothly folded in.

Cakes Made By the Creaming Method

Victoria Sandwich Cake.

  • 150g/6oz S.R flour
  • 150g/6oz caster sugar
  • 150g/6oz margarine
  • 3 eggs (size 3 or 4)

Jam to sandwich the cake

Method

  1. Light the oven, gas 3, 170 degrees Celsius. Place the shelf in the centre.  Grease 2 sandwich cake tins, about 18cm/7” in diameter and line them with greaseproof paper.
  2. Sieve the flour into a bowl. Mix the sugar, margarine and eggs and blend well with a wooden spoon (or blender) till the mixture is light-coloured and fluffy.
  3. Divide between the tins and smooth the top. Put in an oven for 30-40 minutes, up until firm and golden brown.  Put on to a wire tray to become cool, then sandwich with jam.

Eggs can vary a lot in size.  For perfect results you can, if you wish, weigh the 3 eggs.  They will probably weigh over or under 150g/6oz.  If, for example, they weighed 175g you would use 175g each of flour, sugar and margarine.

Fairy Cakes

  • 125g/5oz S.R. Flour
  • 100g/4oz margarine
  • 100g/4oz sugar, preferably caster
  • 2 eggs

Method

  1. Light the oven, Gas 5, 190 degrees Celsius. Place the shelf just above the centre.  Place 18 paper cases into a bun tray.
  2. Sieve the flour into a bowl, add all the other ingredients and beat well with a wooden spoon until light and fluffy.
  3. Divide between the paper cases and bake for about 20-25 minutes until well risen, firm and golden brown.

Queen cakes: make approximately as above, but add 50g/2oz currants or sultanas to the mix.

Cherry cakes: make precisely as above, however, add 50g/2oz cherries which have been washed, dried and sliced.

Butterfly cakes: Create some fairy cakes as explained above.  Make some buttercream by sieving 100g/4oz icing sugar, adding 50g/2oz margarine or butter and 2 teaspoons milk, and beating together until smooth and light.  Cut the tops off the cakes, slice each top in two to make wings.  Place a little butter cream on each case and substitute the wings.  Sieve a tiny icing sugar above the top of the cakes.

Chocolate cake

  • 15g/1/2 oz cocoa
  • 100g/4oz S.R flour
  • 75g/3oz margarine
  • 75g/3oz caster sugar
  • 2 eggs

1 level tablespoon golden syrup

Buttercream

  • 100g/4oz icing sugar
  • 50g/2oz margarine or butter
  • 1 level tablespoon cocoa (optional)
  • ½ teaspoonful vanilla essence

Method

  1. Light the oven, Gas 3, 170 degrees Celsius. Place the shelf near the centre.  Oil two 15 cm or 18 cm sandwich baking tins and line them with greaseproof paper.
  2. Sieve the flour and cocoa into a bowl, add the margarine, sugar, eggs and syrup and beat well until very light and fluffy.
  3. Split between the two tins and put in an oven for 25-30 minutes until firm. Put on a wire tray to cool, and sandwich with margarine.  Sieve a little icing sugar above the top and appreciate this chocolate cake recipe creaming technique.

To Make the Butter Cream

Sieve the icing sugar into a container, together with the cocoa if you are using it.  Mix the butter and vanilla essence and blend well.

Orange or lemon cake

  • 150g/6oz S.R flour
  • 150g/6oz caster sugar
  • 150g/6oz margarine
  • 3 eggs (size 3 or 4)
  • 1 orange or lemon

Glace Icing (optional)

  • 100g/4oz icing sugar sieved
  • 1 tablespoon of lemon or orange juice
  • 2 drops orange or yellow colouring

Mix the ingredients together until smooth

Butter Icing

  • 100g/4oz icing sugar sieved
  • 50g/2oz margarine
  • 2 or 3 teaspoons orange or lemon juice

Beat together until smooth and fluffy

Method

  1. Light the oven, Gas 3, 170 degrees Celsius. Place the shelf in the center.  Grease 2 sandwich cake tins, about 18cm/7” in diameter, and line them with greaseproof paper.
  2. Wash the orange or lemon. Finely grate the rind, then squeeze out the juice.
  3. Sieve the flour into a bowl, add the sugar, margarine, eggs, and rind and beat well with a wooden spoon until the mixture is light coloured and fluffy.
  4. Divide between the tins and smooth the top. Put in an oven and bake for 30-40 minutes till firm and golden brown.  Cool on a wire rack.
  5. When cool, sandwich with most of the butter icing. Spread glace icing over the top and pipe the rest of the butter icing around the edge.

You could leave out either or both of the icings if you wanted to.  You could use lemon curd to sandwich the cakes together.

Banana Cake

  • 75g/3oz margarine
  • 100g/4oz sugar
  • 1 egg
  • 1 large or two small ripe bananas
  • 150g/6 oz wholemeal flour
  • 1 rounded teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon water

Method

  1. Light oven, Gas 4, 180 degrees Celcius. Position shelf in center
  2. Grease a small (1lb) loaf tin. Line the bottom with greaseproof paper
  3. Mix the margarine and sugar till light and soft. Beat in the egg.  Crush the bananas and mix in.
  4. Mix the flour, baking powder, and salt and add to the mixture. Stir in the water.
  5. Put into the tin and bake 1-1 1/4 hours. Test with a skewer.  Leave in the tin for 10 minutes then cool on a wire tray.
  6. Eat sliced, spread with a little butter if you wish.

Did you love this all in one creaming method article? You will also enjoy the rubbing in method. Share and comment!

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