Cake making may be a science. No two ways about it. While we all wish to get creative with cooking, successful cake making is all about accurate measurements, temperature control and a couple of key methods.
If you do not find yourself with a soggy bottom, a sunken middle or disaster bake that even the dog won’t touch, there are 5 different methods to cake making to master.
Once you understand these, there will be many happy baking days ahead. Here they are:
5 Different Methods of Cake Making
1. Creaming Method
We start with perhaps the foremost technically accomplished of the methods referred to as the creaming method. With this method the butter and sugar are beaten together using many effort until the combination turns pale and creamy. At now the eggs are often added, bit by bit, followed by the dry ingredients.
The tricky bit is to avoid the mixture curdling once the eggs are added which may split the mixture leading to an but appetizing tough or dry bake.
Victoria sponge cake may be a classic example of 1 of the foremost delicious cakes using the creaming method.
2. beat one method
If you would like to save lots of on washing up, choose an easy beat one bake. Exactly because the name suggests, all the measured ingredients enter the bowl together and therefore the mixing is completed during a matter of minutes.
Try making this moist and lemony drizzle cake using the beat one method. It’s as simple as weighing out the ingredients, beating them together then baking.
3. Melting Method
Another very simple technique, this method tends to yield moister and denser cakes sort of a rich cake or fruit cake, as there is no beating or whisking involved to aerate the combination .
Instead butter is typically melted before the eggs then the dry ingredients are added and a chemical raising agent, like leaven is employed to assist the cake rise.
Again, do not be over enthusiastic with this one – overworking the mixture will end in a dry and hard bake.
Put your method to the test with this cake recipe.
4. Whisking Method
This method uses whisking rather than a raising agent to figure air into the combination and is right if you are looking for a lower fat lighter sponge as they typically contain no butter.
Eggs and sugar are whisked together before the dry ingredients are sieved then folded gently through the egg mixture in batches, being careful to not knock the air out of the combination – otherwise you’ll lose the specified light and airy texture.
This chocolate log recipe may be a great example of the whisking method.
5. Rubbing Method
Roll up your sleeves and prepare to urge stuck certain this easy method. With this method the fat is first rubbed into the flour, using the finger tips lightly until the combination becomes breadcrumb like. Next goes within the sugar followed by the liquid, like milk. As soon because the liquid is incorporated pack up the combination to avoid a troublesome end texture.