CAKES, BISCUITS, SCONES

1. CAKES, BISCUITS, SCONES

2. There are four different methods of making cakes, sponges, scones and biscuits: • Rubbing in method • Creaming • Whisking • Melting

3. Rubbing in method Used for cakes, scones, pastry and some biscuits. It used for cakes that do not have a large amount of fat compared to flour, eg. Rock buns which have 75g fat and 200g flour. • Fat is cut into chunks (block margarine is best) and, using fingertips, is rubbed into the flour to form crumbs. • Any optional ingredients (sultanas) are then added before the liquid or egg that binds the crumbs together. • The mixture is baked in a fairly hot oven, Gas 5 or 6 (190° -200°C). The cakes will only keep fresh for a short period of time as they do not contain a lot of fat.

4. Creaming method Used for cakes that contain more fat and sugar compared to flour, such as sponge cakes. These cakes will last longer as they have more fat than those made using rubbing-in method. • Fat & sugar are creamed together using a wooden spoon. The eggs and flour are then added and mixed to make a light and fluffy mixture. • Self-raising flour is used to make the cakes rise so there is no need to add baking powder. • It is better to use soft margarine as it is easier to cream. Caster sugar has smaller crystals than granulated, so it mixes better. Flavourings such as cocoa can be added to the mixture. • The eggs should be at room temperature. • These cakes are cooked at a lower temperature, Gas 4 or 5 (180° - 190°C) for 20 – 25 minutes.

5. Whisking method Used for making light sponge cakes. This type of cake does not contain any fat, so does not keep well. • Eggs & sugar whisked together until light and a figure of 8 can be trailed on the top • Self-raising flour is sieved and foldedgently into the mixture using a metal spoon. Must be done a little at a time to prevents pockets of flour forming. • Mixture put into a prepared tin and cooked at Gas 6 (200°C) for 10-12 minutes. The mixture is very light and flexible making it ideal to roll when warm. • It can be decorated in a variety of ways with fresh cream and fruit.

6. Melting method Used less often than other methods. These cakes often improve in flavour if kept a little while before eating. • Fat & syrup are melted in a pan and poured into the other ingredients. • Mixture is very wet.

7. Scones Made using the rubbing-in method. Scones are easy to make and take only a short time to cook. They should be eaten soon after being made due to the low fat content. Scones should be light, well risen and golden brown. The dough should be soft not sticky and should be cut 2cm thick before being placed in the oven. Scones should be cooked at the top of a hot oven. Do not over handle the scone mix as it will make the scones heavy and hard.

8. Biscuits Made using rubbing-in or creaming methods. Easy to make at home and have a betterflavour than shop-bought biscuits. Always leave biscuits on tray to cool after cooking, as this will give them time to set a little. Biscuits do not set until they are cool, so do not leave them in the oven until they are crisp!

9. ACTIVITY Find 4 cakes that can be made using the creaming and rubbing-in method. Find 3 different cakes that use the whisking method. Find 3 recipes for cakes that use the melting method. Sketch or print off pictures of the finished cake.

10. Shortbread 150g plain flour 100g butter 50g caster sugar Cream butter and sugar together then add flour. Leave to rest for 30 minutes wrapped in cling-film, shaped into a log. Cut discs about 1cm thick, place on a baking tray and cook for about 10-15 mins or until lightly golden brown. Try the same recipe again using one of the following ingredients instead: Self-raising flour or wholemeal flour Half butter, half lard or all lard Brown sugar What happens? Compare results as a class.