WebQuest

PORTADA MASTERCHEF SWEET RECIPES

Process

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          CAKE MAKING

Cakes can be served as a snack or dessert in a meal. They are an important item for such celebrations as birthdays, baptisms, first communions, weddings, anniversaries or other family, work or school occasions.

Main Ingredients

The main ingredients used in making cake are:

Flour, Fat, Sugar, Eggs, Raising agent.

Flour: all purpose or cake flour is suitable.

Fat: butter, margarine or oil may be used, depending on the method of cake making.

Sugar: Granulated, fine brown sugar or caster sugar may be used depending on the recipe.

Eggs: may be whole eggs, yolk only or yolks and whites seperately; they add lightness.

Raising Agent: may be air, water-vapour, baking powder, baking soda, according to the specific recipes

There are several different ways of making a cake, and the method is determined by the fat you are using and the end result you want to achieve.

Creaming: This is the term used when a cake is made with butter or block margarine (soft or whipped margarines are unsuitable). It means that the fat and sugar are beaten together until creamy and pale: the eggs are then beaten into this mixture bit by bit. Fruit cakes and plain cakes are made from using this method.

Rubbing-in: A cake made by this method starts off with the fat being rubbed into the flour exactly the same as for shortcrust pastry. Butter, block margarine and lard can all be used. It is a very easy method and it is used to make coconut cup cakes and rock buns.

Boil-and-bake or Melted Method: In recipes of this kind the fat and liquid are boiled together before the flour is added. Again, a very straightforward method which is used to make muffins and ginger bread.

All-in-one:

 Exactly as the name suggests, these cakes are mixed all in one go. All the ingredients go into the bowl together and the mixing is done in seconds. Soft margarine is tailor-made for this method and is used to make buns and coconut cakes.

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