BREAD AND PASTRY

METHODS OF MIXING CAKES

METHODS OF MIXING CAKES

1. Conventional method.
2. Muffin Method.
3. One-bowl Method.
4. Modified Conventional Method.
Conventional method.
• Fat is creamed and sugar is added gradually. Eggs are added
one at a time to the creamed mixture. Sifted flour and other dry
ingredients are then added alternately with the liquid
ingredients into creamed mixture. For much lighter cakes, the
egg whites may be separated and beaten until slightly stiff and
the batter is folded into the egg mixture.
Muffin Method.
• The dry ingredients are sifted together in one bowl. In
another bowl, fat or oil is added gradually to beaten eggs.
This is now added gradually to the dry ingredients in the
other bowl. Uniform mixing is done to allow a smooth
blending of ingredients.
One-bowl Method.
• The sifted dry ingredients are placed in a bowl. A well or hole
is made at the center. The liquid ingredients such as egg
whites, oil, puree, or hot water are placed in the well and then
blended. Mixing direction is one way to follow the
incorporation of air. Egg whites are beaten separately and
then blended with batter to create a better volume of the
product.
Modified Conventional Method.
• This is similar to the conventional method except the egg
yolks are separated from the egg whites. The egg whites are
beaten stiff and ½ of sugar is added to it. The stiff egg white
is folded into the batter. This method is slightly similar to
sponge method. The beating of egg white to stiff is to
incorporate more air to produce a product that is light, tender
and voluminous.
Always bake with passion.
---- happy baking----