1. Food and Nutrition Types of Cakes

2. Method of Cake Making Recommended Fats Fat to FlourSugar to FlourSummary of Preparation Techniques Rubbing-inButter Margarine ½ or less Fat rubbed into flour and liquid added including egg if used Creaming- plain, medium, rich Butter Margarine ½¾1½¾1 ½¾1½¾1 Fat and sugar Creamed together; eggs added; half flour folded in; liquid added and remaining flour folded in MeltingMargarine Cooking fat Lard Oil 1/3 just cover1Fat melted with syrup, treacle and sugar; when cooled this and other liquids, including eggs, stirred into flour All-in-oneSoft Margarine 11All ingredients mixed together at the same time Types and Methods of Cake Making

3. Whisked Cakes Characteristics: a flat or slightly rounded top An even, delicate brown crust A small uniform, resilient golden-yellow crumb it is tender, light, moist, and neither sticky or dry a delicate flavor

4. Sponge Cake

5. Ingredients Include: Flour- structure Eggs- incorporate air Sugar- tenderizing/moisture

6. Method of Preparation 1. Mixing eggs and sugar is whisked together to form a foam during whisking, mixture becomes thicker and light 2. Oil if used, it is mixed in at this state 3. Flour is sifted and lightly folded into the egg

7. Faults in Whisk Cake Production If the mixture is under-whisked, or the folding is excessive, the cake be a poor volume, heavy with a course grain

8. Cooking Whisked Cakes 1.Sponge batters must be baked as soon as they have been prepared 2.Baking temperature is between 220- 230C 3.Steam acts as a leavener during baking, gas is diffused 4.Air bubbles leak out to form the spongy texture