1. Whisking Method of Cake Making
Swiss Roll
Whisking Method of Cake Making

2. 1. Weigh all ingredients carefully

3. Inaccurate proportion of ingredients causes faults in appearance, texture and taste of the cake

4. 2. Place eggs and sugar together in mixing bowl and beat with a hand whisk
The warmth(When beating) slightly thickens the egg proteins, allowing the mixture to stretch and incorporate a great volume of air.

5. 3. Whisk the eggs and sugar together until the mixture become a thick, pale yellow, stable foam.
Test: the foam should be thick enough to leave a trail of the mixture across the surface for 30 seconds

6. Underwhisking: Insufficient air is incorporated so the finished cake has a poor volume and heavy texture.
Overwhisking: unlikely to happen with a hand whisk.

7. Sieving makes the flour very fine
4. Sieve the flour
Sieving makes the flour very fine
If the flour is not finely sieved lumps may form as it is
added to the whisked mixture.

8. 5. Add the sieved flour to the egg/sugar foam
The flour should remain on
the surface of the mixture
If the foam is not sufficiently thick
to support the weight of flour,
the flour sinks and the mixture loses air

9. 6. Fold in the flour very lightly using a metal spoon.
The flour is evenly suspended
throughout the foam. A Metal spoon
cuts evenly through the foam and
Expels less air than a wooden spoon.
Whisking or beating at this stage instead of folding causes
the mixture to lose air. It is important not to leave any flour
uncoated by the mixture or it will cause lumps of
Uncooked flour in the finished cake.

10. 7. Pour the mixture into a greased tin lined with greaseproof paper.
There is no fat in the mixture and it will stick to the tin if it is not lined.

11. 8. Bake according to the recipe
On heating, the water in the egg becomes steam. The air and steam expand, enlarging the bubbles in the mixture. Some small bubbles appear on the top surface of the cake.
If the oven temperature is too low,the air and steam
rise through The mixture and escape before the
proteins coagulate.
If the temperature is too high the proteins coagulate
setting the cake in position, before the air and steam
have expanded sufficiently to raise the mixture.
Cakes of poor volume and heavy texture are produced in both cases