The creaming method for making cakes and cookies is probably one of the easiest, and there’s very little to it except using either muscles or electricity. Starting with incorporating sugar into a fat (like butter), then adding eggs slowly and lastly folding in flour.
There are actually many uses of creams: in sandwiches of cakes or as a base for cakes and biscuits. There are also two stages of cream: ‘sandy’ stage and ‘smooth’ stage.
Generally, I like to cream the butter with sugar until smooth and almost white if I’m making a cake or using it as a glue between cakes. However, when making cookies, I’d stop when the butter is just mixed with the sugar at the ‘sandy’ stage.
4 main ingredients of cakes and cookies
Just flour, sugar, eggs and butter (or any suitable fat)
Pound cake (the first cake to bake)
I think the easiest cake to bake is the pound cake. The cake got its name from using a pound each of the 4 main ingredients of flour, eggs, sugar and butter. Generally, the creaming method is used.
The creaming method when making cakes and cookies involves:
- Cream room temperature butter and sugar until the correct stage (sandy for cookies, smooth and light for cakes)
- Emulsify one egg at a time.
- Add flavouring and/or fruits/nuts (nuts and fruits should be coated with flour first if you don’t want them to sink to the bottom of the cake)
- Fold in flour with leavener like baking powder quickly.
- Add a topping if desired.
The purpose of creaming is to incorporate air into the batter to make it soft and fluffy. So is introducing baking powder.
200g Casterugar (reduce if using fruits)
200g Self-raising flour
200g eggs (about 4) - 1 egg can be replaced by 60 ml of milk or coconut milk
- Cream butter (from the fridge) with sugar. TM: #3 for 2 minutes.
- Add the butterfly of Thermomix, cream for another 20 minutes on #2.
- Emulsify one egg at a time TM:#2: 2 minutes.
- Sift in the flour, and mix (TM:#2 - 1 minute)
- Scoop into a baking tin, spread a layer of topping if using.
- Bake at 170C for 50 minutes to 1 hour.
- Separate egg yolks and whites.
- Cream the butter with half the sugar as in #1-#2. But emulsify only the egg yolks.
- Add in fruits and/or nuts if using.
- Fold in sifted flour.
- Beat the egg white and 1/2 the sugar and 1/2 teaspoon of cream of tartar until medium to stiff peak (Kitchen Aid #6, 3.5 minutes)
- Fold in the 1/3 of the egg white mixture into the egg yolk mixture at a time.
- Line the bottom of a cake tin.
- Add any topping if desired.
- Bake at 170C on the low rack in the oven for 50-60 minutes.