Excerpted from:
“The Book of Eggfree Cakes” by Cintia Stammers
ISBN: 91-7149-387-5
One-step Method
Sift the flour and the baking powder in a mixing bowl. Add the sugar and all other ingredients. Mix well with a spoon until thoroughly blended. The mixture will have a thick consistency and be light and glossy. It can be poured or spooned into the tin.
Dry and Wet Method
Many eggfree cakes are mixed this way. This is a simple, easy method and the least time-consuming. First weigh all dry ingredients into a bowl. In a measuring jug, measure and blend the liquid ingredients. Now combine both dry and wet mixtures. Beat for one minute and spoon or pour the mixture into the tin. If you are using caster sugar, add it to the flour. However, if you are using muscovado or soft brown sugar, dissolve it in the liquid.
Melting Method
This is an ideal method for honey, molasses or syrup cakes. Place the butter or margarine in a saucepan over low heat. When the fat has melted, remove the saucepan from the heat and add the honey, molasses, etc. Mix well until blended. Let it cool and then mix in the milk or other liquid and sugar. Carefully fold in the flour, baking powder and other ingredients.
Rub-in Method
Sift the flour and the baking powder into a mixing bowl. Chop the cold butter or margarine and rub it into the flour until the mixture resembles fine breadcrumbs. Blend in the liquid and sugar. The mixture will be thick and smooth and should be free from lumps.
Creaming Method
This is the most time-consuming method. Keep if for special occasions unless you enjoy beating, creaming, folding, etc.
Beat the softened butter or margarine with the caster or soft brown sugar until the mixture is light and fluffy. This can take more than five minutes by hand. Add the milk or other liquid a little at a time, stirring continuously. If the mixture curdles, stir in a little flour and then continue to add the liquid. Fold in the flour, a little at a time, stirring slowly. This mixture will be thick and creamy and have an opaque look. It can be poured or spooned into the tin.
Bread-making Method
Heat the water, milk or whey to about 40 degrees Centigrade (100 degrees Fahrenheit), until it is just warm to the finger. Pour it into a bowl and mix in the fresh yeast. If using dried yeast, follow the manufacturer’s instruction. Add a tablespoonful of plain flour and mix well with a fork or whisk. Cover with a tea towel and set aside for ten minutes, until bubbles appear on the surface.
Gradually, add the rest of the flour, the salt and the oil. Mix well with a spoon and then with your fingers. Alternatively, blend the flour and salt and pour the yeast mixture and oil over this dry mixture.
Sprinkle some flour over a wooden or stone working surface and place the mixture into it. Knead for about ten minutes. If you prefer, divide the dough into several balls the size of a large orange and knead them one at a time for one minute. Combine all the bits together and form one large ball of dough. Place it in an oiled mixing bowl, cover with a clean tea towel, and leave it to prove for at least one hour. Knead the dough again for one minute and follow the recipe.
The material in this post is excerpted from a published book, and is merely presented for informational purposes.
