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1. Cake is a baked batter made from flour, sugar, eggs, shortening, milk and leavening mixed together in such a way to produce a fluffy, fine grained baked product.
2. Air is incorporated into batter by mixing and used of baking powder.
3. Quality cakes depend on many factors such as ingredients used, mixing method, batter temperature, baking, etc.
1. All ingredients should be at room temperature ( 22-35°C ).
2. Fat and sugar are creamed until fluffy.
3. Egg and flavour are added gradually to avoid curdling.
4. Flour, baking powder & dry ingredients sieved together and gently blended in.
1. Butter and sugar must be mixed on medium speed for 5-10 minutes until fluffy.
2. Eggs must be added gradually.
3. Eggs must be at room temperature.
4. Fold in flour gently to avoid gluten formation.
1. This method of cake- making require two stages.
2. The fat and flour are creamed until light.
3. The egg is whisked to a “1/2 sponge” 5 minutes with sugar in a separate bowl.
4. Sponge is then blended into the fat/flour batter in 3 portions.
