Creaming method
The creaming method gives a light textured cake with good keeping qualities.
| 1 | Cut up the fat (softened but not melted). Beat until soft with a wooden spoon or spatula. Add the sugar and syrup (if using) then beat until light and fluffy. |
| 2 | Sieve or mix together the flour and any salt or spices which are used. Add the eggs to the creamed mixture, one at a time, with a little of the flour. Stir, then beat thoroughly. |
| 3 | Stir in milk, and a little flour. Beat again. Add fruit, flavourings, etc, and the rest of the flour. Fold in gently but thoroughly and bake as directed. |
