15
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.
All-purpose 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 all-purpose flour
and raising agents such as baking powder.
Self raising flour can be used in recipes
to replace all-purpose flour and baking powder.
To make 1 cup self-raising flour sift
together 1 cup all-purpose flour and
2 teaspoons baking powder.
Whole wheat 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.
Corn flour
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
corn flour 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 flavor 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 flavor
differences. If using oil, use a light flavored
oil like vegetable, sunflower or grapeseed oil.
Using stronger flavored oils, like nut and olive
oils, will affect the flavor of the cake.
Eggs
should be at room temperature to
give better volume when making cakes and
sponges.
Milk
should be full cream unless specified.
Light, low fat or skim milk can be used but will
give texture and flavor differences.
Sugar
(white crystal sugar) is used to give
flavor, texture and color 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 flavor and texture.
The large crystals of raw sugar are slower to
dissolve and can be suitable for baked products
such as muffins.
