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G11T1W6 Cakes are sweetly baked goods, made from a basic mixture of flour, eggs, sugar, fat and a raising agent (not yeast). Some cakes have additional ingredients, like fruit or chocolate, and many are decorated with icing sugar. They are often served as a treat at special occasions, but are also great to have with tea or as a dessert. Ingredients in cakes - Flour is used to give mass to cakes. They can be made with plain white flour, all-purpose flour or whole-wheat flour with the general understanding that the finer the flour used, the lighter the cake will be. - Eggs are used to bind a cake’s ingredients and help set the cake in its shape as it bakes. Eggs are also used to provide nutrition, and enhance the cake’s flavour. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

- Not only does sugar provide the sweetness that cakes are so well known for, but can also act as an agent in the creaming process and help to make the cake’s crust a golden colour. Many cakes use sugar alternatives – from sweeteners to honey, maple syrup and molasses. - Cake mixtures require a certain amount of moisture in order to bake successfully. In most cases, a small amount of water is used, but full-cream milk (which is high in fat and therefore contributes to the cake’s shortening) can be added, if the eggs and fat do not provide enough moisture by themselves. - Fat or oil – usually butter or a good quality margarine - used in baking is commonly referred to as shortening. Shortening provides the cake mixture with moisture and contributes to a fuller flavour. It also helps keep the cake fresh for a longer period after it has been baked. - Cakes, unlike bread products which rely on yeast (a biological raising agent) for providing volume, are usually made with either a chemical raising agent (like baking powder or soda, which releases carbon dioxide) or a physical raising agent (where steam is produced from the moisture in the mixture being heated; or air is incorporated into the mixture through the act of sifting flour, creaming fats and sugars, whisking eggs or folding-in ingredients). Uses of Cakes - as a dessert - included in afternoon tea service or at a tea party - as a special treat at a birthday, engagement, wedding, baby shower or other ceremonial occasion - as a traditional food item served during Christmas, Passover and other religious festivals Classification of cakes 1. Without Shortening - sponge method Cakes that are baked without any oil or fat are known as sponge cakes. They get their volume through the aerating that takes place when flour is sifted, and eggs are whisked. 2. With Shortening - one-bowl One-bowl cakes are made by combining all of the ingredients in a bowl and mixing them together at the same time. These types of cakes do not go through a “creaming” stage which is uncommon in cake recipes that contain oils or fats. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

3. With Shortening – creaming Creamed cakes are created when oil or fat (usually butter) is vigorously beaten with sugar, before eggs and other ingredients are added. The mixture becomes very light and fluffy and works well to bind other ingredients. 4. With Shortening – melting Melted cakes are created with very little oil, fat and eggs. They rely heavily on other ingredients, which are usually melted and mixed with sugar, to provide the cake’s moisture. 5. With Shortening – chiffon Chiffon cakes are very light in texture due to the whipping of egg whites that are used as one of the main ingredients. Egg yolks are often added back to the mixture afterwards, contributing towards a rich flavour. Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

Ensuring a good product - measurements of ingredients must be as accurate as possible - avoid a heavy texture by using the right amount of raising agent (adding too little or too much will cause the cake to sink in the middle) - ensure the oven temperature is correct (too low and it won’t bake, too high and it will bake unevenly and cause an undesirable shape) - place the cake in the middle of the oven to ensure that it has the best chance of keeping a good shape - never open the oven door while a cake is baking Quality characteristics of a good cake - a good, sweet flavour - golden brown in colour - well-shaped (i.e. not lop-sided or sunken in the middle) - cakes with shortening will be soft and tender from the moisture that the fat or oil provides while cakes without shortening will be tender from the sugar content - cakes with shortening can keep for a significantly longer period after baking than cakes without any shortening Glossary raising agent also known as a leavening agent, helps to make cakes light and fluffy a blend of both soft and hard wheat's which balances the protein and starch therefore all-purpose flour making all purpose flour useful for a wide range of baking needs bind to hold together in shape alternative different, not the same biological a living organism, or from something living Passover a Jewish holiday vigorously to do something with a lot of effort or force accurate an exact amount Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International