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15
• Rinse beaten egg residue from beater and
mixing bowl or other utensils with cold
water immediately after use. Using hot
water will set the egg and make
cleaning difficult.
• Test if cakes are cooked 3–4 minutes before
end of recommended cooking time by
inserting a metal or wooden skewer into the
centre of the cake. The skewer should come
out clean or with small dry crumbs on it.
• For crisper results when baking biscuits,
remove the baking trays from the oven
and placed directly onto wire racks. Move
the biscuits slightly away from their baked
position on the trays and cool completely
before removing.
VITAL INGREDIENTS FOR CAKE &
PASTRY MAKING
Flour such as plain, self raising and
wholemeal, used for cake and pastry making
should be lower in protein (gluten) than
flour used for bread making.
Plain flour has a lower protein (gluten)
content than bread flour, and gives baked
products, such as cakes, muffins, pastries,
scones and pancakes, a softer texture.
Self-raising flour is a blend of plain flour
and raising agents such as baking powder.
Self raising flour can be used in recipes
to replace plain flour and baking powder.
To make 1 cup self-raising flour sift
together 1 cup plain flour and 2 teaspoons
baking powder.
Wholemeal flour contains more parts of the
whole wheat grain – flour, bran and wheat
germ – and can be used in muffins, breads
and pie cases but will have a denser texture.
Cornflour is traditionally made from maize
(corn) and is used in some baked products
to give a finer texture and can also be used
as a starch to thicken sauces and desserts.
Wheaten cornflour is recommended when
making sponge cakes.
Rice flour is derived from rice and is used to
give a finer texture in baked products such
as shortbread biscuits.
Baking powder is a mixture of cream of
tartar and bicarbonate of soda and is used as
a raising agent in baking.
Bicarbonate of soda, also known as baking
soda, is an ingredient in baking powder and
can be used as an additional raising agent or
to darken some baked products.
Butter will give particular flavour and soft
texture to baked products. Margarine can
replace butter to give a similar result.
Oil can be used in some baking to replace
butter but will give texture and flavour
differences. If using oil, use a light flavoured
oil like vegetable, sunflower or grapeseed
oil. Using stronger flavoured oils, like nut
and olive oils, will affect the flavour of
the cake.
Eggs should be at room temperature to
give better volume when making cakes and
sponges. Standard 60g eggs were used in
the recipes.
Milk should be full cream unless specified.
Light, low fat or skim milk can be used but
will give texture and flavour differences.
Sugar (white crystal sugar) is used to give
flavour, texture and colour to baked products.
Caster sugar is often used in baking as it is
easier to dissolve when creaming butter
and sugar.
Brown sugar is also easy to dissolve and can be
used to give a different flavour and texture.
The large crystals of raw sugar are slower
to dissolve and can be suitable for baked
products such as muffins.
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