Methods to Baking Cakes

By Hiba Usmani
 All-in-One Method
• This is a quick and easy way of preparing all types of cakes other than the fatless
sponge.

• All the ingredients are beaten together with a wooden spoon and air is incorporated
into the mixture to form air cells which are stabilized by the sugar. The soft blend of
Stork enables air to be incorporated easily and it also mixes readily with the other
ingredients. Additional raising agent is required however, as not quite enough air is
introduced during the initial mixing. During baking, the fat melts, releasing the air
cells in the flour and liquid mixture. The raising agent in the flour reacts with the
liquid from the egg to produce carbon dioxide and steam. As pressure builds up inside
the cake these gases move to the air cells formed during mixing and cause the cake to
rise. At the end of baking, this movement ceases as the proteins in the flour and eggs
set. The cooked cake consists of a large number of air cells surrounded by a network of
proteins in which the starch granules are held.

• The texture of a Sandwich Cake made by this method is fairly open.

 Creaming Method
• This is the traditional method of cake making.

• The Stork and sugar are beaten together with a wooden spoon until the
mixture is light in colour, fluffy in texture and the sugar has dissolved.
A large number of air cells are produced which are stabilized by the
sugar. More air cells are introduced by beating the eggs into the fat
and sugar mixture. It is unlikely that any additional air will be
incorporated by sieving or folding in the flour, but it must be folded in
gently so that no air is lost.

• During baking the cake rises for the same reasons as the All-in-One
cake. The texture of a creamed cake is a little closer and finer than an
All-in-One Cake.
 The Rubbing-in Method
• This method is not widely used today and only
cakes including half or less than half fat to flour
are prepared this way. The Stork is cut into fairly
small pieces and rubbed lightly into the flour with
the fingertips and thumbs. At the same time the
mixture should be lifted well above the bowl to
help incorporate air into the cake. When ready to
add the other dry ingredients and liquid, the
mixture should resemble fine breadcrumbs. The
texture of a rubbed-in cake is fairly open.
 The Melting Method
• This is a very easy method of preparing cakes as a minimum
amount of handling is required. It is the traditional method for
preparing Gingerbread, but Fruit Cakes can be made this way as
well.

• The Stork, sugar, syrup, liquid and fruit (if used) are heated gently
until the Stork has melted. This mixture is cooled and added to the
dry ingredients and then beaten together with the egg until well
mixed.

• The texture of Gingerbread is fairly open and that of a Fruit Cake

fairly crumbly but both are moist.
 The Whisking Method
• This is the method used for preparing Fatless Sponges, Swiss Rolls and also Genoese
Sponges.

• The eggs and sugar are whisked together for 10-15 minutes over hot water to dissolve
the sugar completely and then for a further 5 minutes off the heat to cool the mixture. A
great deal of air is incorporated into the mixture at this stage to give the cake its light,
spongy texture. Finally, the flour is folded in carefully so that the incorporated air is not
lost.

• N.B: If using an electric mixer the whisking time is reduced to 5-10 minutes and it is
not necessary to whisk over hot water. The texture of a fatless sponge is even, light and
very soft. It dries out very quickly so should be eaten within 2 days of baking.

• A Genoese Sponge contains a small proportion of fat, but is made by the whisking
method. The Stork is melted and trickled into the side of the mixture a little at a time and
folded in with the flour. This improves the flavour and will keep a few days longer than
a Fatless Sponge.