Cake making

FAB and AHDB 2011

Cake making methods

There are several basic methods of cake making. The chart below gives an example of the proportions of ingredients used in the different methods.
Method Flour Fat Egg (approx 50g) 2 Caster sugar 100g Example

Creaming / all in one Whisking Rubbing in Melting

100g

100g

Victoria sandwich Swiss roll Rock cakes Gingerbread

50g 200g 200g

100g 75g

2 1 1

50g 75g 50g sugar 150g syrup

FAB and AHDB 2011

Rubbing-in
Rock cakes

How? Ensure that the fat is cold. Rub the fat into the flour until it resembles fine breadcrumbs.
FAB and AHDB 2011

Scones

All-in-one

How? Tray bake

Ensure that the butter/margarine is soft.

Mix all the ingredients together.

Fairy cakes
FAB and AHDB 2011

Creaming
Victoria sandwich cake

How? Ensure that the butter/margarine is soft. Cream the butter/margarine and sugar together, until pale and fluffy.

Gradually add the beaten egg.

Fold in the flour.
FAB and AHDB 2011

Whisking
Swiss roll

How? Whisk egg whites with the sugar. Fold in the flour. Fat-less sponge
FAB and AHDB 2011

Melting
Carrot cake

Gingerbread

How? Melt the fat, add the sugar and the mix in the egg and flour.
FAB and AHDB 2011