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What Are The Cake Making Methods?

There are four basic types of cake making methods of mixing the ingredients together when you make a cake.  The method you use depends on the type and amounts of ingredients you are using.  These methods are called:

The Melting Method

The melting method of cake making is less often used than other methods.  The flour and other dry ingredients are put into a bowl.  The fat and syrup or treacle are melted in a saucepan and put into the flour.  Plain flour is generally used, with baking soda as the raising agent.  The bicarbonate of soda has quite a strong taste and darkens the color of the cake, so it is a suitable raising agent in recipes like gingerbread.  The ginger flavor covers the taste and the darker color improves the appearance of the gingerbread.  These cakes usually improve with keeping, developing a good flavor, and becoming moister.

Melting Method Cakes Examples

Gingerbread

  • 250g/8oz plain flour
  • 1 rounded teaspoon ground ginger
  • 1 level teaspoon mixed spice
  • 1 level teaspoon bicarbonate of soda
  • 50g/2oz sugar
  • 100g/4oz lard or margarine
  • 150g/6oz syrup or treacle
  • 125ml/1/4pt milk

Method

  1. Light the oven, Gas 4, 180 degrees Celsius. Put the oven shelf just under the middle of the oven.
  2. Line a tin about 18 cm with greaseproof paper and grease it lightly. Beat the egg and milk together.
  3. Sieve the flour, ginger, spice and bicarbonate of soda into a bowl. Stir in the sugar.
  4. Put the syrup into a pan, add the lard and melt without boiling. Pour into the flour and beat well.
  5. Add the egg and milk a little at a time, beating until smooth. The mixture will be very soft. Pour into the tin.  Bake for about 40 minutes until firm.
  6. Leave in the tin up until nearly cold, then take out the paper and cut into roughly 15 squares.

Easy Mix Fruit Cake

  • 100g/4oz butter or margarine
  • 100g/oz brown sugar
  • 500g/1lb mixed dried fruit
  • 1 rounded teaspoon bicarbonate of soda
  • 125ml/ ¼ pt water
  • 200g/8oz wholemeal flour
  • 1 level teaspoon baking powder
  • 2 eggs
  • 1 rounded teaspoon mixed spice

Method

  1. Put the butter, sugar, fruit, bicarbonate of soda, and water into a saucepan. Bring to the boil, cook lightly for five minutes.  Leave to cool.
  2. Light the oven, gas 4, 180 degrees Celsius. Position shelf in the centre of the oven.
  3. Grease and line a cake tin. Either use a Swiss roll tin, 18 cm x 30 cm which will take 30 minutes to cook or a deep 30cm/8” round cake tin which will take 1-1 ¼ hours to cook.
  4. Mix flour, baking powder, and mixed spice and add them to the pan. Beat the eggs and add them to the pan.  Pour the mixture into the tin.
  5. Bake until firm, as above. Test the deep cake with a skewer.
  6. Leave in the tin for ten minutes. Cool on a wire tray.  Cut shallow cake into squares

The Whisking Method

The whisking method of cake making is used for creating sponge cakes.  A sponge is a cake which has no fat. As these cakes have no fat they soon become hard, so they must be eaten within a day of being made.  The required ingredients used are flour, eggs, and caster sugar only.

Flour: self-raising flour is used to give additional lightness, though plain flour can be used.  It must be well filtered.

Sugar: caster sugar is vital for this light mix.

Eggs: these should be at room temperature.  If cold, they will take longer to whisk.

Method

  1. Put the eggs and sugar into a mixing bowl. Using an electronic mixer, beat until they are thick, white, and creamy.  Test wisely to see if the mixture is prepared.  It must hold the mark of the whisk trailed over the mix for at least 10 seconds.  This is called ribbon texture.
  2. Use a metal spoon to gently fold the sieved flour into the mixture, a little at a time. This should be done very lightly and cautiously, but thoroughly.
  3. Pour the mixture into the prepared tin and bake in a fairly hot oven, about Gas 6, 200 degrees Celsius.

Whisking Method Examples

Swiss roll

  • 2 eggs
  • 50g/2oz caster sugar
  • 50g/2oz S.R. flour
  • 2-3 tablespoons jam

Extra sugar for rolling up.

Method

  1. Light the oven, Gas 6, 200 degrees Celsius. Put the shelf close to the top of the oven.
  2. Line a Swiss roll tin, 18 cm x 30 cm, with oiled paper. Grease the paper.  Sieve the flour on to a bowl.
  3. Whisk the eggs and sugar till dense. Gradually fold in the flour with a metallic spoon.  Pour into the tin.
  4. Bake for 8-10 minutes until golden brown and firm. Do not cook for too long, or it will break when you attempt to roll it up.
  5. While the cake is cooking, spread the additional sugar over a piece of greaseproof paper. Place a sharp knife and a palette knife alongside the paper.  Warm the jam.
  6. When the Swiss roll is ready, put it on to the sugared paper. Peel off the lining paper.  Trim the edges of the Swiss roll.
  7. Apply fast with the warm jam then roll it up, using the paper to assist you. Cool on a wire rack.

If your Swiss roll is bigger, about 30 cm x 22 cm, add 75g/3oz caster sugar, eggs and 75g/3oz S.R flour.

Sponge Fruit Gateau

  • 2 eggs
  • 50g/2oz caster sugar
  • 50g/2oz S.R flour

Half a tin of fruit, such as mandarin oranges or pineapples or a few fresh strawberries.  Around 50g/2oz crisped coconut, raspings, or grated chocolate for the sides.  Small carton double or whipping cream.

Method

  1. Light the oven, Gas 6, 200 degrees Celsius. Put the shelf close to the top of the oven.
  2. Line a Swiss roll tin 18 cm X 30 cm with greaseproof paper. Grease the paper.  Sieve the flour on to a plate.
  3. Whisk the eggs and sugar till thick. Smoothly fold in the flour with a metallic spoon.  Pour into the tin.
  4. Bake 10-15 minutes until firm. Then get rid of the paper and cool on a wire tray.
  5. Drain the syrup from the fruit. Whip the cream and keep it cool.
  6. When the cake is cold, cut it into 2 or 3 equal-sized pieces and sandwich them together with a little cream. Apply a little cream on the edges(not the top)
  7. Put the coconut/raspings/grated chocolate on to a piece of greaseproof paper. Dip the edges of the cake into this to coat them.
  8. Spread a little cream on to the top of the cake, arrange the fruit on this, then decorate with piped cream.
  9. If your Swiss roll tin is larger, about 30 cm x 22 cm, use 3 eggs, 75g/3oz caster sugar and 75g/3oz self-raising flour to make the cake.

Sponge Sandwich Cake

3 eggs

  • 75g/3oz caster sugar
  • 75g/3oz S.R flour
  • 2 tablespoon jam
  • Small carton double or whipping cream (optional)

Method

  1. Light the oven, Gas 5, 190 degrees Celsius. Place the shelf just above the centre.
  2. Line two 15cm or 18cm sandwich cake tins with greaseproof paper. Oil the paper and the edges of the tin.
  3. Sieve the flour on to a bowl.
  4. Whisk the eggs and sugar till thick. Gradually fold in the flour using a metallic spoon.  Pour into the tins.
  5. Bake for 20-30 minutes until firm and golden brown. Leave in the tins for a little minutes, then turn out to cool down.
  6. Sandwich with jam

You can bake this cake in one 18cm or 20 cm deep cake tin if you desire.  It will take around 40-45 minutes to be ready at Gas 4, 180 degrees celcius.  Split in two when cool and sandwich with the jam and/or cream.

Chocolate sponge cake:  make and bake exactly as above, but use 50g/2oz flour and 25g/1oz sieved cocoa instead of 75g/3oz flour.

Sponge Flan Case

  • 2 eggs
  • 50g/2oz caster sugar
  • 50g/2oz S.R Flour

Method

  1. Light the oven, Gas 6, 200 degrees Celsius. Position the shelf above the centre.
  2. Oil a 20 cm/8” sponge flan tin with melted butter. This must be done very thoroughly.  Flour the tin lightly
  3. Sieve the flour on to a plate.
  4. Whisk the eggs and sugar until thick. Smoothly fold in the flour using a metal spoon.  Pour into tin.
  5. Cook for around 20 minutes until firm and golden brown. Leave in the tin for a little minute, then put on to a wire tray to cool down.

Sponge Fruit Flan

  • Flan case
  • 2 eggs
  • 50g/2 oz caster sugar
  • 50g/2oz S.R Flour
  • Small tin of fruit.
  • 1 rounded teaspoon of arrowroot
  • 1 rounded teaspoon of sugar
  • 2 drops of coloring
  • Small carton double or whipping cream (optional)

Method

  1. Make a sponge flan case precisely as explained above
  2. Drain the syrup from the fruit into a measuring cup. Add sufficient water to make 125mls/1/4pt liquid.
  3. Arrange the fruit neatly in the flan case.
  4. Put the syrup, arrowroot, and sugar into a small pan. Put to boil, stirring all the time and boil until crystal clear. Add the colouring if you wish.
  5. Use a metallic spoon to finish the fruit with this coating.
  6. When fully cold, beautify with the whipped cream if you are having it.

Apple Sponge Span

  • Flan case
  • 2 eggs
  • 50g/2oz caster sugar
  • 50g/2oz S.R flour
  • 500g/1lb cooking apples
  • 75g/3oz sugar
  • Small carton double or whipping cream.

Method

  1. Make the sponge flan cake exactly as described above.
  2. Cut the apples into quarters, remove the peel and core, slice.
  3. Put into a pan with about 4 tablespoons water and simmer very gently with the lid on until soft. Add the sugar and beat until smooth.  Put in the flan case.
  4. When the flan is completely cold, decorate with the whipped cream.

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