Cake mixing method question

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Cake mixing method question

Postby Zosherooney » December 19th, 2017, 6:25 pm

I recently came across a recipe https://www.bbc.co.uk/food/recipes/appl ... loaf_75570 which, if you look at the method is not the same as say a victoria sandwich method. It changes (in a good way) the texture and I have since used the same method and made an orange (crystallised half slices) and cranberry loaf.

I had not realised two different methods could change the texture of a cake so much.
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Re: Cake mixing method question

Postby Suelle » December 19th, 2017, 6:48 pm

I use the rubbing in method fairly frequently. It's generally used for cakes such as the one in the link - where there is a large proportion of flour compared to the amount of butter and sugar. This makes a sturdier cake which better supports additions such as dried fruit and chopped nuts and chocolate.

I don't think it would work on a Victoria Sandwich batter - where you want the air beaten in anyway - but if there's the same amount of butter as flour, rubbing in would be very difficult.
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Re: Cake mixing method question

Postby StokeySue » December 19th, 2017, 6:52 pm

Used to make rock cakes and plain cakes like that in my childhood Zosh, using the rubbing in method, rather than creaming

It's not just the rubbing in that makes a difference, a typical Victoria sponge is equal weights of eggs, flour, butter and sugar
This has very little butter by comparison, and less sugar; (slightly less egg too - an egg usually weighs 50 to 60 grams, so 3 will weigh rather less than 200 g
You couldn't really get it to combine using the creaming method I don't think

Ingredients
75g/2½oz butter, softened
200g/7oz self-raising flour
100g/3½oz light muscovado sugar
1 tsp ground cinnamon
3 dessert apples, about 350g/12oz before peeling
3 free-range eggs, beaten
1-2 tbsp demerara sugar, to taste
2 tbsp warmed, sieved apricot jam
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Re: Cake mixing method question

Postby StokeySue » December 19th, 2017, 6:53 pm

Cross posted with Suelle

Glad we agree :)
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Re: Cake mixing method question

Postby suffolk » December 19th, 2017, 6:54 pm

I've always made fruit cakes by the rubbing in method. :)
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Re: Cake mixing method question

Postby Zosherooney » December 19th, 2017, 11:05 pm

Very interesting, I just have never come across this difference before. I now notice that the loaf method is not quite so sweet and that is perhaps why I like it more. I do not have a very sweet tooth. Thank you all for your input, it goes to show that even at my age I am still learning new processes. :D
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Re: Cake mixing method question

Postby Seatallan » December 20th, 2017, 12:38 pm

Love rock cakes. One of those 'we'll eat again' things. :chops:
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