Whisking and Creaming Methods

Cake Making Lesson 4: Whisking and Creaming Methods

In our Caking Making  Lesson 3, we discussed basic cake recipes  and  told you we have 4 methods of cake making. Today, we shall be discussing two of them with examples – Whisking and Creaming Methods.

WHISKING METHOD

Remember we told you plain sponge cake is an example of whisking method. We shall be making sponge cake today and if you’re confused about conversion of flour measurement, read up Lesson 2.

Ingredients: 

100g flours
120g castor sugar
4 eggs
3 teaspoon baking powder

Method:

Step 1:  Sieve flour and baking powder together, then sieve sugar separately.

Step 2:  Break egg into a bowl and whisk  for about 5 minutes.

Step 3:  Add the sugar lightly and continue to whisk till the mixture has doubled and become thick and white.  Stand the bowl over a pan of hot water while whisking. This helps to increase the volume and to thicken the mixture. Be careful not to make the water too hot and the bowl should not touch the hot water so the eggs does not start curdling and  spoil its texture.

Step 4:  Remove the mixture from the heat and add about one half of the flour lightly over it, folding it in lightly with a metal spoon. You have to do this carefully not to expel the air which has been whisked into the egg. Add the remaining half of the flour and continue folding until all is absorbed.

Step 5:  Pour mixture lightly into a cake pan which has been greased and dusted with a teaspoon of flour and castor sugar mixed together.

Step 6:  Dredge the surface lightly with castor sugar and bake in a moderate oven for 3/4 -1 hour (quarter minutes).

Note:  Be careful not to overcook sponge mixture or they will shrink and become tough.

CREAMING METHOD

This method is generally used for  wedding cake, birthday cake, Christmas cake, etc.

Ingredients:

Butter – 1 sachet of 250g
Sugar – 1cup
Egg – 5 eggs
Flour – 3cups
Baking powder – ½ tablespoon
Candle peel (mixed fruit) (optional)
Flavour (vanilla, coconut etc.).
Nutmeg
Browning (optional)
Preservative ½ teaspoon

Recipe:

Step 1:  Cream the butter and sugar until it’s fluffy and whiter  and sugar can barely be felt when tasted.

Step 2:  Break eggs into a bowl and  whisking thouroughly

Step 3:  Gradually add the whisked eggs into the creamed mixture and cream continuously

Step 4:  Add flavour and if you have your browning, add and mix very well.

Step 5:  Sieve your 3 cups of flour and share into 3 portions.  Add nutmeg,  ½ tablespoon baking powder, preservative and vanilla powder flavour, and mix all of them together.

Step 6:  Add flour from step 5 into the creamed mixture gradually. You can also add little lemon juice or grated lemon back.

Step 7:  Rub vegetable oil in cake pan and sprinkle your flour (butter makes it stick to the pan) and pour in your cake mixture, smoothen the top with a spoon,  then bake in your oven. Do not open your oven till after about 30mins of baking.

Credit:  Glad’s Signature

Also Read: How to make Exotic Coconut Flakes 

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