Preparation

Collect the utensils needed

Arrange the oven shelves in the right

position

Preheat the oven to the

required temperature

Prepare the cake tin

Measure the ingredients

Start making the cake

Use of raising agents

What are raising agents?

• Substances that help flour rise.

• Usually used in making cakes, buns or bread to make them light, tasty and easy to digest.

• Types include air, steam and chemical raising agents.

Air

Chemical raising agents

Moisture

Video

Principles:

Air expands when heated, thus pushing the flour mixture up and making it light in texture.

Air

Chemical raising agents

Moisture

We can incorporate air into the flour mixture by:

Sieving flourAir

Chemical raising agents

Moisture

Beating the mixtureAir

Chemical raising agents

Moisture

We can incorporate air into the flour mixture by:

Rubbing fat into flourAir

Chemical raising agents

Moisture

We can incorporate air into the flour mixture by:

Creaming fat and sugarAir

Chemical raising agents

Moisture

We can incorporate air into the flour mixture by:

Whisking eggsAir

Chemical raising agents

Moisture

We can incorporate air into the flour mixture by:

Principles:

When the mixture is heated, the moisture changes to steam and its volume can increase up to 1600 times slowly. This can help the mixture rise.

Air

Chemical raising agents

Moisture

Chemical raising agents

Principles:• When a chemical raising

agent is mixed with moisture and heated, it produces carbon dioxide.

• Carbon dioxide expands when heated and makes the flour mixture rise.

Air

Moisture

Common examples:

Baking powder and bicarbonate of soda

Air

Chemical raising agents

Moisture

In making flour mixture, air is incorporated while moisture and chemical raising agents are added.

AirChemical

raising agentsMoisture

When heated, different raising agents expand and push up the mixture, making it rise.

In further cooking, the gluten around the gas bubbles hardens. This fixes the shape of the mixture.

Rubbing-in method

Creaming method

Whisking method

Examples:Rock bunsCoconut loafCheese scones

Rubbing-in method

Creaming method

Whisking method

Rubbing-in method

Characteristics of cakes made:

• With less fat.

• With rough texture.

Rubbing-in method

Basic proportions

Flour 1

Fat 1/3 - 1/2

Sugar 1/3 - 1/2

Basic ingredientsFlour 100 g

Baking powder 1 tsp

Butter or margarine 30-50 g

Castor sugar 30-50 g

Egg 1/2

Milk or water 11/2 tbsp

Video

Pastry blender

Uses:

Advantages:

Cut fat into flour.

• Save time.• Prevent the fat

from melting during rubbing-in.

Video

Examples:Queen cakesVictoria sandwich

Rubbing-in method

Creaming method

Whisking method

Creaming method

Characteristics of cakes made:

• Have more fat, sugar and egg.

• Rich and moist.

• Can be stored longer.

Creaming method

Basicproportions

Flour 1

Fat 1/2 - 1

Sugar 1/2 - 1

Basic ingredients

Flour 100 g

Baking powder 1 tsp

Butter 50-100 g

Castor sugar 50-100 g

Eggs 1-2

Milk optional

Video

Characteristics of cakes made:

• Have light texture and look porous.

• They have no fat, they will get dry easily.

Rubbing-in method

Creaming method

Whisking methodWhisking methodExamples:Steamed sponge cakeSponge cake

Whisking method

Basic proportions

Egg 1

Sugar 25 g

Flour 25 g

Flour 50 g

Castor sugar 50 g

Eggs 2

Basic ingredients

Video

Tips for whisking

Keep eggs at the room temperature.

If the weather is cool, put the mixing bowl over a pan of hot water when whisking.

Besides electric mixer, we may whisk either with a balloon whisk or a rotary whisk.

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•

•

•

• Make sure the oven temperature is correct.

• Do not open the oven door while the cake is baking.

• Test the cake before taking it out.

• Cool the cake on a cooling rack before decorating or serving.

1

2

3

Video

Removing a cake from a tin

After cooling the cake a little, insert a palette knife or a round-ended knife between the tin and the cake.

Slide the knife gently around the sides.

Video

1 2 3 4 5 6

• Oven not hot enough.

• Baked too long.

• Not enough air added.

• Too little raising agent.

• Too much liquid, flour or fat.

1 2 3 4 5 6

• Not enough liquid.

• Too much flour.

• Too much raising agent.

1 2 3 4 5 6

• Too much raising agent.

• Flour not mixed well.

• Oven is too hot.

• Over beating.

1 2 3 4 5 6

• Too much raising agent.

• Not enough baking time.

• Oven door opened during baking.

• Uneven heat in the oven.

1 2 3 4 5 6

• Tin not lined evenly.

• Mixture not spread evenly.

• Flour and raising agent not mixed well.

1 2 3 4 5 6

• Baking tin is too small.

• Too much flour.

• Oven is too hot.

• Placed too high in the oven.

1 2 3 4 5 6

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