Cake mixing method

Question 1

Creaming method 1-3

Answer 1

1. Scale the ingredients accurately. Have all ingredients at room temperature.
2. Place the butter or the shortening in the mixing bowl. With the paddle attachment, beat the fat slowly until it is smooth and creamy
3. Add the sugar, cream the mixture at moderate speed 4.

Question 2

Creaming method 4-6

Answer 2

4. Add the eggs one at a time, beating well after each addition. Continue to beat until mixture reaches light and fluffy stage.
5. Scrape down the side of the bowl to ensure even mixing.
6. Add the sifted dry ingredients alternating with the liquid ingredients. Start with the dry and end with the dry.

Question 3

Creaming method bullet points

Answer 3

Add one third of the dry ingredients, mix until blended.
Add one half of the liquid, mix until blended.
The reason for this is for the batter to absorb all the liquid.

Question 4

Two stage method 1-3

Answer 4

1. Scale the ingredients accurately. Have all the ingredients at room temperature.
2. Sift the flour, baking powder, baking soda, and salt into the mixing bowl and add the rest of the ingredients into the bowl.
3. With the paddle attachment or balloon whist, mix until blended, stop machine, scrape the sides and mix again.

Question 5

Two stage method 4-5

Answer 5

4. Add boiling water and beat until mixture it blended.
5. Put on prepared baking pan and bake at 325F for 1 hour

Question 6

Sponge cake or Genoise 1-3

Answer 6

1. Scale ingredients accurately.
2. Combine the eggs, sugar and salt in a stainless bowl. Immediately set the boil over a hot water bath and stir or beat until the mixture warms up.
3. With a wire whip or the whip attachment of a mixer, beath the eggs at high speed until they are very light in color and thick. Do ribbon test.

Question 7

Sponge or cake 4-5

Answer 7

4.Fold the sifted flour in three or four stages, being careful not to deflate the foam, or just do this by hand. Fold gently until all flour is blended in. If any dry ingredients are used, it should be sifted with the flour.
5. Immediately pan and bake the batter.

Question 8

Angel food method 1-3

Answer 8

1. Scale ingredients accurately, Have all ingredients at room temp. The egg whites may be slightly warmed.to achieve better volume
2. Sift the flour with the sugar. This step helps the flour mix evenly with the foam.
3. Using whip attachment, beat eggwhites until they form soft peaks.

Question 9

Angel food method 4-7

Answer 9

4. Add salt and cream of tartar near the beginning of the beating process.
5. Gradually beat in the portion of the sugar that was not mixed with the flour. Continue to whip until the eggwhites form soft moist peaks. Do not beat until stiff.
6. Fold in the flour sugar mixture until thoroughly absorbed.
7. Deposit the mix in the ungreased pans and bae immediately.