“Chocolate cake has eggs in it, which is a perfectly good breakfast.” (Bill Cosby)
Cakes are basically made from fat, flour,
sugar and eggs, with the exception of the sponge, which is fatless. The texture
varies according to the method of preparation and the proportion of fat to
flour. Cake making is a science. While many people like to get creative
with cooking, successful cake making is all about accurate
measurements, temperature control, and a few key methods.
If you don't want to end up with a cake that
has a soggy bottom, a sunken middle or is an overall disaster that no one
will eat, there are 5 different methods to cake making to master
to ensure many happy baking days ahead.
All-in-one method:
If you want to save washing, go for a simple all-in-one bake. All the
measured ingredients go into the bowl together, and the mixing is done in a
matter of minutes. Try making a moist and lemony drizzle cake using the all-in-one method.
It's as simple as weighing out the ingredients, beating them together and then
baking.
Creaming method:
With this technical method, the butter and sugar are beaten together until the
mixture turns pale and creamy. At this point, the eggs can be added a little at
a time, followed by the dry ingredients. Avoid curdling the mixture once
the eggs are added, which can split the mixture by resulting in a less than appetizing
tough or dry bake. Victoria
sponge cake is an example of the creaming method.
Melting method:
This method tends to yield moister and denser cakes like a rich chocolate cake
or a fruit cake. There's no beating or whisking involved aerating the mixture. Butter
is usually melted before the eggs, and then the dry ingredients are added
and a chemical raising agent like baking powder is used to help the cake rise. Overworking
the mixture will result in a dry and tough bake. Put your method to the test
with a chocolate cake recipe.
Rubbing method:
With this method the fat is first rubbed into the flour using your
finger tips, lightly, until the mixture becomes breadcrumb-like. Next to go in
is the sugar followed by the liquid, like milk. As soon as the liquid is
incorporated, stop working the mixture to avoid a tough end texture. This
technique is commonly used for crumble for short crust pastries and
perfect scones.
Whisking method:
This method uses whisking instead of a raising agent to work air into
the mixture. It is ideal if you're looking for a lower-fat lighter sponge (as
they usually contain no butter). Eggs and sugar are whisked together before
the dry ingredients are sieved and then folded gently through the egg mixture
in batches, being careful not to knock the air out of the mixture, otherwise
you'll lose the desired light and airy texture. A chocolate log
recipe is a great example of the whisking method.
Keep these few helpful
hints in mind when cake baking:
Oven: Turn on the oven 15 minutes before
needed, setting at the stated temperature for the recipe, then when the cake
goes in, the all-over heat inside will have reached the correct temperature.
Remember, ovens vary, so the instructions given in recipes for gas and
electricity settings may have to be varied for individual cookers. Check the
position of shelves.
Temperature: Cakes are best made
in a warm kitchen with ingredients at a temperature not lower than 65-70°F
(20-21 °C). If the ingredients and equipment are stored in a cool place, they
should be ready for use at least two hours before preparing the cake. This will
also make preparation much easier. The only exception is when the rubbing-in
method is used.
“Cake is the
answer no matter what the question is.” (Topperoo)[i]
[i] Adapted from:
· "Different Methods of Baking Cakes”
by Supermarket Jumpers
· "Making Cake: 5 Techniques to Learn”
by HOLLY GARRAD-COLE
No comments:
Post a Comment