THIS IS THE FOURTH METHOD OF MAKING CAKES

IT IS CALLED THE WHISKING METHOD BECAUSE YOU BEAT INGREDIENTS TOGETHER!

The basic method is -

50 grms Caster Sugar        50 grms Plain Flour            2 Eggs-

This time you are going to use the mixes and food processors to give a rich creamy foam of a cake.

This method of making cakes is used for Swiss rolls, flan cases, bases for gateaux and sponge drops.

It usually is light and fluffy but goes stale very quickly

Why do you think that is?

................................................................................................................................................................

RATIO OF INGREDIENTS                                     all equal to 2 eggs

RAISING AGENT                                                 air and steam when it cooks

Method of making this type of cake -

  1. Place eggs and sugar in the mixing bowl

  2. Whisk until light and fluffy - may take 5 mins. or more

  3. Carefully fold in the flour with an 'up and over action'
    DO THIS VERY CAREFULLY - DO NOT BEAT THE AIR OUT OF IT!

  4. Place in sponge tins lined as for the creaming method

  5. DO NOT USE BUN CASES FOR THIS RECIPE

  6. Cook for about 15 minutes until just golden brown

Electric 185 degrees        Gas 4/5         on the top shelf of the oven

Cool on wire tray.

NOTICE WE ARE NOT ADAPTING THIS RECIPE THIS TIME

RETURN TO FOOD MODULE COURSEWORK