Cake making

FAB and AHDB 2011

Cake making methods

There are several basic methods of cake making. The chart
below gives an example of the proportions of ingredients
used in the different methods.
Method

Flour

Fat

Egg
(approx
50g)

Caster
sugar

Example

Creaming /
all in one

100g

100g

100g

Victoria
sandwich

Whisking

50g

50g

Swiss roll

Rubbing in

200g

100g

75g

Rock cakes

Melting

200g

75g

50g sugar
150g syrup

Gingerbread

FAB and AHDB 2011

Rubbing-in
Rock cakes

How?
Ensure that the fat is cold.
Rub the fat into the flour until it resembles
fine breadcrumbs.
FAB and AHDB 2011

Scones

All-in-one

How?
Tray bake

Ensure that the

butter/margarine is
soft.
Mix all the ingredients
together.

Fairy cakes
FAB and AHDB 2011

Creaming
Victoria sandwich cake

How?
Ensure that the butter/margarine is soft.
Cream the butter/margarine and sugar
together, until pale and fluffy.

Gradually add the beaten egg.

Fold in the flour.
FAB and AHDB 2011

Whisking
Swiss roll

How?
Whisk egg whites with the sugar.
Fold in the flour.
Fat-less sponge
FAB and AHDB 2011

Melting
Carrot cake

Gingerbread

How?
Melt the fat, add the sugar and the
mix in the egg and flour.
FAB and AHDB 2011