Methods are usually defined by how the fat is added (unless it has no fat!).
Creaming
Creaming cakes are when air is trapped through creaming the sugar and butter together. It gives a lighter texture, but not necessarily the healthiest cake in the world.
Cakes made with this method include:
Cakes made with this method include:
- Victoria sponge
- Muffins
- Fairy cakes
All in One
Very like creamed cakes, except a softer fat (margarine) is added, and mixed in all at once.
It produces the same kind of cakes as a creamed cake!
It produces the same kind of cakes as a creamed cake!
Whisked
Whisked cakes have no fat! (Dieters say 'Woohoo!') These cakes are great, but not if you make them by hand, because of how much hard work they are.
Sugar and eggs whisked together trap the air, and make cakes such as swiss rolls or sponge flans.
Sugar and eggs whisked together trap the air, and make cakes such as swiss rolls or sponge flans.
Melted
This is done by melting the butter and sugar (often with syrup), then mixing into the dry ingredients. It doesn't usually rise much, but if you do it well, it can taste gorgeous. It keeps for a very long time, though.
Makes:
Makes:
- Syrup cake
- Brownies
- Gingerbread
Rubbed-In
Usually a much healthier recipe, but not as much as fruit cake. The method involves rubbing in fat to the flour with your fingers to get the air in.
These recipes always chemical raising agents.
Makes:
These recipes always chemical raising agents.
Makes:
- Scones
- Rock cakes
- Fruit Cakes