Creaming method
This is generally used for rich cakes.
| 1 | Place fat and sugar in warm bowl. Do not allow to 'oil'. |
| 2 | Cream together with wooden spoon or electric mixer until the colour changes from yellow to white. The mixture will then be soft and fluffy, with no 'grittiness' |
| 3 | Break the eggs, one at a time, into the mixture and add from the recipe 1 x 15 ml spoon (1 tbsp) flour - beat thoroughly. This prevents the mixture from separating or curdling. Continue until all the eggs are added, add any spice or flavouring at this stage but not fruit. |
| 4 | Use a metal spoon to 'fold-in' flour, a little at a time, to the mixture - alternately with any liquid in the recipe. 'Fold-in' means stir once round bowl and once through the middle. Continue this action until all the flour is mixed in. At this stage do not beat or stir as this may spoil the cake. |
| 5 | Add any fruit and fold in lightly. |
| 6 | Place the cake mixture in the prepared tin. |
| 7 | In general, bake in a moderate oven on a middle or lower shelf. |
