How to make a Basic Slab cake Mix Recipes
How to make a Basic Slab cake Mix
This cake mix is one of the easiest cakes to make and you should have no problem whatsoever learning to make this. I prefer to add some cut up glacier cherries to the mix so when I have visitors I can serve it with tea and coffee.
Flour 20 g
Baking powder 5 g
Milk 25 ml
Margarine 150 g
Caster sugar 150 g
1. Break the eggs into a bowl and whisk lightly.
2. Sieve together the flour, baking powder and salt.
3. Cream together the margarine and sugar to achieve
a smooth well aerated texture then gradually add the
egg beating vigorously.
4. Lightly fold in the flour and milk to achieve a
5. Bake in an oven at 180°C for 2 hours.
LARGE RICH CAKES
1. Large rich cakes are a bakery product usually made
by the creaming method and based on four main
ingredients which are flour, fat, sugar and eggs. By
combining additional ingredients a variety of types can
be produced. They can be made in any shape but are
usually round or square.
2. To achieve good results when making these cakes it
is important to follow certain guidelines and these are
a. All ingredients must be carefully and accurately
b. Baking tins must be well oiled and preferably
lined with greaseproof paper. Rich fruit cakes are
best baked in wooden frames. Wood, being a poor
conductor of heat allows the cake to bake slowly
and evenly and reduces the risk of the sides
c. Cakes with a top dressing such as nuts or sugar
must be protected either by using steam or covering
the cake top.
THE CREAMING METHOD
3. Beat the fat and sugar together. This softens the fat,
dissolves the sugar and aerates the mixture ideally to
almost a foamy texture. While continuing to beat
vigorously add the eggs gradually. If too much egg is
added too quickly the mixture will curdle. Should this
happen add a little flour to return the mix to its original
state then continue to gradually add the remaining eggs.
4. Add the flour to the mixture by carefully and lightly
blending it in with a folding action, preferably by hand to
ensure that as much aeration as possible is retained in the
cake structure. The mixture should be at dropping
consistency. If it does not easily drop from the fingers
adjust the texture with a little milk. It should be noted
here that there is a fault, quite common in the making of
fruit cakes where early in the cooking process the fruit
sinks to the base of the cake. The two main reasons for
this and the remedies are:
a. The fruit, having been washed, has not been
thoroughly dried before adding it to the mixture.
Do not dust wet fruit with flour to attempt to dry it
as this can provoke fermentation during baking and
the flour will not blend with the mix.
b. The oven temperature being set too low,
allowing the fruit to sink before the mixture can set.
This is particularly prevalent where glace cherries
are used. They must be well washed and dried and
the cooking process should be started in a hot oven
to set the mixture quickly then the temperature can
be lowered to complete the process
5. To test if the cake is cooked insert a warm metal or
wooden skewer into the centre of the cake. If any
mixture adheres to it on removal the cake requires,