Raising agents
Definition & Function
Raising agents are substances or methods used to incorporate gas into a mixture,
making it rise and become light and porous during cooking.
How do they work
1. Biological Raising Agents
Example: Yeast
● Yeast is a living organism that ferments sugars in the dough, producing carbon
dioxide gas.
● The gas gets trapped in the dough, causing it to rise.
● Heat in the oven kills the yeast, setting the structure of the baked product.
2. Chemical Raising Agents
Examples: Baking powder, baking soda
● Baking soda reacts with an acidic ingredient (e.g., vinegar, buttermilk) to
release carbon dioxide gas.
● Baking powder contains both an acid and a base, so it releases carbon dioxide
when mixed with liquid and heat.
● The gas expands in the batter, creating a light texture.
3. Mechanical Raising Agents
Examples: Whisking, creaming, beating
● Physical actions like whisking eggs or creaming butter and sugar incorporate air
into the mixture.
● During baking, the trapped air expands when heated, creating volume.
4. Steam as a Raising Agent - Example: Puff pastry, choux pastry
● Water in the mixture turns into steam at high temperatures.
● The steam expands rapidly, pushing the dough upward and creating a light
texture.
Types
Biological Raising Agents
● Yeast: Produces carbon dioxide gas through fermentation.
Chemical Raising Agents
● Baking powder and baking soda: Release carbon dioxide gas when they react with
moisture, heat, or acidic ingredients.
Mechanical Raising Agents
● Techniques such as whisking, creaming, or beating: Incorporate air into the
mixture.
Steam as a Raising Agent
● Created when water in the mixture turns to steam under high heat, causing
expansion.
Cake making
Choice and Function of ingredients
Flour 1. Forms structure of cake.
2. Dextrinization of starch ( brown crust)
3. Forms the bulk of cake mix
4. Cake flour or low Gluten content preferred -gives soft texture
Sugar 5. Gives colour - caramelizes to give brown colour
6. Retains moisture and softens the structure- Texture
7. Provides sweetness / flavour
8. Helps to trap air with fat
Eggs 9. Helps to trap air
10. Adds nutrients and colour
11. Coagulates/ sets to give structure . bind ingredients together
12. Provides moisture that converts to steam
13. Emulsifies fat in creamed mixtures. Lecithin in egg yolk acts as emulsifier
Fats /oils 1. Provide flavour and colour
2. Keep products moist and extend shelf-life
3. Provides ‘’shortness’’ to gluten strands to contribute to soft texture
4. Helps to trap air when creamed with sugar, acting as a raising agent
Liquid 1. Provide flavour - juice’, milk,water
2. Helps to develop gluten strands.
3. Steam contributes to texture and helps cake rise
4. Provides moisture for gelatinization of starch
Raising 5. Air produced from baking powder or baking soda causes cake to rise
Agent
Flavouring 6. Provides flavour
Examples - vanilla, cinnamon, nutmeg, orange zest
Basic cake making methods
- Rubbing in method- rock: buns, scones
- Creaming: victoria sandwiches. Christmas cakes, fairy cakes
- Whisking: swiss rolls, sandwich cakes, sponge fingers, flan cases
- Melting: chocolate brownies, flapjacks, gingerbread
All in one - chocolate cake , brownies, carrot cake,banana cake
The rubbed in method
A cake made by this method starts with the fat rubbed into the flour. Butter, block
margarine, and lard can be used. When the mixture resembles breadcrumbs then the
liquid is added. The mixture is mixed only till just combined and is not overmixed.
Raising agents like baking powder are used.
1. Sift dry ingredients
2. Cut fat into flour.
3. Using fingertips rub fat into flour
4. The mixture should resemble bread crumbs and be free of lumps.
5. Make a well. Add liquid.
6. Mix gently
7. Add liquid only till the dough just comes together.
8. Roll out or drop by spoonfuls to bake.
The Creaming Method /The Conventional Method
This is the term used when butter or margarine are beaten with sugar then eggs. . It
means that the fat and sugar are beaten together until creamy and pale: the eggs are
then beaten into this mixture one at a time. When the egg is thoroughly combined then
the other egg is added. The dry ingredients are folded in the mixture with a wooden
spoon in thirds and the liquid is added by halves. That is - ⅓ flour, ½ liquid, ⅓
flour, ½ liquid, ⅓ flour.
1. Add fat to bowl
2. Cream fat
3. Add sugar cream
4. Add eggs one at a time. Add vanilla
5. Add sifted flour in 1/3s
6. Add liquid
7. bake
The Whisked or Sponge method
Whisking method means making a cake without using baking powder. Instead, you use
the egg whites or the entire egg as the main raising agent.
Sieved flour also introduces air to help it rise into a soft-fluffy sponge cake. The
whisking method requires the wet mixture to be whisked in order to incorporate air.
1. Add the egg yolks, vegetable oil, water, vanilla, salt, and half of the sugar to
a large mixing bowl. Whisk well to combine.
2. Sift in the flour and baking powder into the egg yolk mixture and combine.
3. Add the egg whites and cream of tarter to a large mixing bowl. Beat on
medium high speed while adding the remaining half of the sugar. Add the
sugar in three batches until you've reached firm peaks.
4. To check for firm peaks, lift the whisk out of the bowl and set it upside
down. The egg whites should form a peak with a slightly drooping peak.
5. Combine the egg whites and egg yolk mixture carefully by folding it in in two
batches. Then pour it into your pan.
6. Bake in a preheated oven at 355 degrees F.
7. Invert the cake pan so it's upside down and cool the cake as soon as
possible.
The All In One Method
Exactly as the name suggests, these cakes are mixed all in one go. All the ingredients go
into the bowl together and the mixing is done in seconds. Soft margarine is tailor-made
for this method.
Exactly as the name suggests, these cakes are mixed all in one go. All the ingredients go
into the bowl together and the mixing is done in seconds. Soft margarine is tailor-made
for this method.
In the melting method, the butter or fat and sugar are melted together in a pot before
the eggs are added. After which, the other dry ingredients are mixed in the mixture. This
method does not use whisking or beating, so in order to make the cake rise, you would
need some baking powder.
