Home Economics – Senior 4
Ms. Azzopardi
All-in-One & Creaming Method
of Cake Making
The Creaming Method
The creaming method is used for cakes that have the same amount of sugar and
margarine as flour.
The cakes made using the creaming method are called
‘rich cakes’ because they have a high fat content,
thus they keep fresh for longer.
Since creamed cakes have a high fat and sugar
content, it is important to try and modify the recipes
by reducing the amount of sugar and margarine so as to make them healthier.
The All-in-One Method
The all-in-one method, like the creaming method, is used for cakes that have the
same amount of sugar and margarine as flour. The cakes made with the all-inone method are also called ‘rich cakes’.
The difference between the creaming and all-in-one method, is that the latter is
done by simply sieving the flour into a bowl and then adding all the other
ingredients. The ingredients are beaten together with a wooden spoon until the
mixture is light-coloured and fluffy.
The all-in-one method is quicker and simpler than the traditional
creaming method and it is easier to achieve better results. A
food mixer can be used for the all-in-one method so as to save
time and energy.
Home Economics – Senior 4
Ms. Azzopardi
Ingredients Needed for the All-in-One / Creaming Method
Ingredient
Self-raising flour
Use
This flour has baking powder added to it which
helps the cakes to rise.
Soft margarine
The soft margarine is the margarine found in
tubs. It is very easy to cream.
Castor sugar
This is better than granulated sugar (normal
sugar added to tea) because it has smaller
crystals which blend easy into the mixture.
Eggs
Eggs should be taken out of the refrigerator at
least one hour before used. This is because if
they are chilled, they do not whisk well.
Important Terms
1. Creaming
When creaming the margarine and the sugar, it is
important to smudge the margarine to the sides of
the bowl with the back of a wooden spoon. Then,
using the figure of 8, the margarine and the sugar
Home Economics – Senior 4
Ms. Azzopardi
are creamed together until light and fluffy. A pale yellow colour should be
achieved and no sugar granules should be seen.
Throughout the creaming process, air is added which acts as a raising agent for
the cakes.
2. Whisking the eggs
When eggs are whisked, air is also added. The whisked eggs are
then added gradually to the creamed mixture.
3. Curdling
Curdling occurs when the eggs are added to the creamed
mixture all at once. When curdling takes place, the
mixture separates into lumps because there is more
liquid than the fat can hold.
4. Folding-in
Flour is added to the mixture using a metal spoon. When
folding-in, the flour is sprinkled onto the mixture and
folded-in
using
a
North-South-West-East
pattern.
Folding-in is done gently so as not to break the air cells
produced during creaming and whisking.
5. Pouring mixture into paper cups
This is done by using two tablespoons – one tablespoon
is used to pick the mixture from the bowl and the other
Home Economics – Senior 4
Ms. Azzopardi
is kept exactly underneath so as to prevent any spills. With the back of this
tablespoon, the mixture is spooned off into the paper cup.
Hint: Using an ice-cream scoop can make this task much easier and less messy!
Nutritional value of Creamed Cakes
The all-in-one / creaming method is the least healthy method of
cake making. This is because it uses a high amount of fat and sugar.
Try to modify the recipe by reducing the amount of sugar and
margarine.
Creamed cakes are very rich in fat (from the margarine) and in
carbohydrates (mainly from sugar and flour).
What can be done with the creaming / all-in-one method?
 Victoria Sandwich Cake
 Vanilla cupcakes
 Muffins (banana, strawberry, blueberry, raspberry etc…)
 Lemon cake
 Red velvet cake
 Chocolate cake
Utensils needed
2 Mixing bowls
Sieve
Wooden spoon
Tablespoon
Fork
Cake tin/ Bun tin
Scraper
Cooling tray
Greaseproof paper
Scissors
Pastry brush
Skewer
Home Economics – Senior 4
Ms. Azzopardi
Victoria Sandwich Cake
Ingredients for the cake:
200g self-raising flour
150g soft margarine
150g sugar
3 eggs
½ tsp vanilla extract
Ingredients for the filling:
250g ricotta
1tbsp sugar
½ tsp vanilla extract
45g nuts e.g. pistachios
Some strawberries
Sugar, margarine and flour should be added in the same proportion however,
the recipe was modified to make it healthier by reducing the amount of sugar
and margarine.
Method:
1. Pre-heat the oven to 180°C, gas mark 4.
2. Sieve the flour into a small mixing bowl and set aside.
3. Put the margarine into a large mixing bowl and add the sugar. Cream the
margarine and the sugar using a large wooden spoon until the mixture turns a
pale yellow and becomes light and fluffy.
4. Crack the eggs in a basin and whisk with a fork. Add the beaten eggs a little at
a time to the creamed mixture to avoid curdling.
5. Gently fold-in the flour into the creamed mixture.
6. Divide the mixture into two greased sandwich tins. Smooth the surface with a
spatula and bake in a pre-heated oven for about 20 minutes until golden brown
and until the skewer comes out clean.
7. Turn onto a cooling rack and cool completely.
8. Prepare the filling. Combine the ricotta, sugar, vanilla and pistachios. Wash and
chop the strawberries and add to the mixture.
9. Invert one cake layer onto a plate. Spread the filling mixture and put the other
cake layer on top. Serve and enjoy!
Home Economics – Senior 4
Ms. Azzopardi
Decoration ideas:
You can decorate the Victoria Sandwich Cake with:
-
Dusted icing sugar
-
Whipped fresh cream
-
Fresh fruit
Fairy Cakes
Ingredients:
200 self-raising flour
150g soft margarine
You can add your favourite ingredients,
such as:
150g sugar
3 eggs
½ tsp vanilla extract
 Cherries or mixed berries
 Coconuts
 Raisins
 Mixed fruit
Method:
1. Pre-heat the oven to 180°C, gas mark 4.
2. Sieve the flour into a small mixing bowl and set aside.
3. Put the margarine into a large mixing bowl and add the sugar. Cream the
margarine and the sugar using a large wooden spoon until the mixture turns a
pale yellow and becomes light and fluffy.
4. Crack the eggs in a basin and whisk with a fork. Add the beaten eggs a little at
a time to avoid curdling.
5. Gently fold-in the flour into the creamed mixture.
6. Pour the mixture into a lined bun tin.
7. Bake at 180°C, gas mark 4 for 10-15 minutes or until a skewer comes out clean.
Home Economics – Senior 4
Ms. Azzopardi
Fairy Cakes using the All-in-One Method
If you wish to make the fairy cakes with the all-in-one method, you will use the
same ingredients and follow this process.
Method:
1. Pre-heat the oven to 180C, gas mark 4.
2. Weigh and sieve the flour. Put in the food mixer.
3. Add the margarine and the sugar. Add the eggs.
4. Mix at medium/full speed in the food mixer, using the K-beater.
5. At half-way, use a scraper to remove the mixture from the sides.
6. Pour the mixture into a lined bun tin.
7. Bake for 10-15 minutes, until a skewer comes out clean.
Decorating the Fairy Cakes with Whipped Cream
1. Pour the cream into the mixing bowl of the food mixer.
2. Mix well using the balloon whisk attachment until the cream becomes thick.
3. Put the mixture in a piping bag and decorate the fairy cakes.
Attachments of a Food Mixer
K Beater
This is used to cream sugar and butter and to mix
ingredients.
Balloon Whisk
This is used to mix cakes and to foam eggs.
Dough Hook
This is used to make doughs.
Home Economics – Senior 4
Ms. Azzopardi
Common Faults when Making Cakes
Fault
Cake peaks in the middle and cracks
Cause
This could be because too much raising
agent has been used, the cake tin was too
small or the oven temperature was too high.
Cake is overcooked and thin
Cake is burnt on top, but uncooked in
the centre
The cake is very dense
This happens because cake tin is too big.
The cake tin was too small, or the oven
temperature was too high.
This could be because the cake mixture
didn't have enough air beaten into it or
perhaps eggs were added too quickly and
curdled. Another reason could be that
there wasn't enough raising agent.
The cake has a gooey centre
The cake wasn’t cook long enough.
The cake has sunk in the middle
There are a number of reasons why this
might have happened. The oven door was
opened before the cake had time to set;
the cake didn't go in the oven as soon as
the mixture was ready; or too much raising
agent was used.
There are quite a few reasons you could
end up with this result. It could be that too
much fat has been used to grease the tin;
the cake tin wasn't lined sufficiently; the
oven was too hot; the cake was left in the
oven for too long or a fat that is not
suitable for baking has been used.
The sides of the cake are too crunchy
or burned
Hint: Do not open the oven while the cake is baking. This is because the
temperature inside the oven will drop, and as a result the cake may sink. Resist
the urge!
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