Ingredients and function of them used during preparation

• 100g flour
• 1 lvl tbsp of baking powder
• 75g Butter
• 75g Sugar
• 1 Large Egg
• 1/2 tbsp Vanilla Essence
• 50g Raisins
• A little milk

• Plain Flour helps to thicken the cake mixture, helps to give shape and bulk to the product, and provides a good source of fibre, carbohydrate, Vitamin B, calcium and iron.
• Baking Powder causes a acid-base reaction, causing the air bubbled in the mixture to expand and thus leavening the mixture and acts as a self-raising agent.
• The butter gives the mixture it's creamy and rich flavor, keeps the product moist and extends its shell life, it adds a golden colour to the food, hold air when creamed with sugar, forms an emulsion with liquid and is a good source of vitamin A and D
• Sugar provides sweetness, large amounts used can prevent microorganism growth, caramelises to produce a brown colour to the cake, helps to trap air in cake mixture and is a good source of carbohydrate.
• The egg holds air when it's beaten, and it coagulate when it's heated to give the product it's shape, and binds the whole wet and dry ingredients together and is a good source of protein, fat, iron, vitamin A, B and E.

Description of the preparation method

The creaming method used in this recipe is to mix together the fats and the sugar until it reaches to soft pale yellow peaks. This method dissolves the sugar well and incorporate air into the mixture making it soft and fluffy.

Changes that take place during cooking

• Expansion takes place as the mixture reaches 60 degree Celsius, water vapor begins to form and expand the air cells even further.
• At 80 degree Celsius, the mixture coagulates as the starch granules asorb water, swell and form a gel. The texture produced is then held until the cake is set by coagulation of the egg and flour proteins
• Finally, Millard Browning takes place, and the brown crust gives it it's flavor.

Video of our baking process

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