Chocolate Cake - Home Economics

Chocolate Cake

• 175g butter, softened
• 1 t vanilla essence 
• 1 3/4 c sugar
• 3 eggs
• 1/2 c cocoa
• 2 c standard flour
• 2 t baking powder
• 1 c milk

Cream butter, vanilla essence and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. sift cocoa, flour and baking powder together. add to cream mixture alternately with milk.pour mixture into a greased and lined 22cm round cake tin. Bake at 180 C for 30 minutes or until cake springs back when lightly touched. leave in tin for 10 minutes before turning out onto a wire rack. when cole ice with chocolate icing or dust with icing sugar if wished.

The recipe for the icing.

• 200g cooking chocolate
• 25g butter
• 1/2 cup cream

break chocolate into top of a double boiler or a small bowl. add butter and cream. set over hot water and heat, stirring constantly, until it has melted and thickened slightly. set aside until cool beat until thick before using.

For this recipe I got it out of the EDMONDS cookery book.

The cake ended up really good! the texture is good and it look good too!

Stick Man Hygiene - Home Economics

Hygiene Word Art - Home Economics

Temperature Danger Zone - Home Economics

Scones - Home Economics

Scones.

For home economics this week we made scones. 

Ingredients

• 3 c flour
• 6 t baking powder (level)
• ¼ salt
• 75g cold butter
• 1 to ½ c milk

We started off by washing our hands and putting on our aprons. Then we turned on our oven and then got started. 

First we got 75g of cold butter in a small bowl, 3 cups of flour, 6 t of baking powder, ¼ t salt and 1 to 1 ½ cups of milk.

Then we sifted flour, baking powder and salt into a bowl. Next we cut the butter into small cubes, rub the butter into the flour, baking powder and salt gently with fingertips until it resembles breadcrumbs. Then we added milk gradually. Mix quickly with a knife to form soft dough. And then we lightly kneaded the scone dough a few times on the tabletop. While someone is doing that,  your partner goes and gets baking paper and puts it onto the oven tray.  When we had done that we cut the scone dough into 8 equal pieces, then we placed the scones onto the oven tray.  We made sure to keep them close together and towards the centre of the tray. When we are about to put them in the oven we brush the product with milk, then place them in the oven at 180 for about 10 minutes.

And if you want to make cheese scones, you repeat the process but add the cheese before you add the milk. 

Also if you want to make sultana scones add ¾ cup sultanas to the flour.

Accurate measurements are very important in the recipe.

Also remember BAKING IS A SCIENCE!

Ginger Gems - Home Economics

GINGER GEMS

150g Butter

½ Cup Sugar

2 tsp Ground Sugar

½ tsp Ground Cinnamon

2 Tbsp Golden Syrup

1 Egg

2 cups Standard Flour 

½ tsp Baking Powder 

1 tsp Baking Soda

½ Cup Milk

Directions:

1. Preheat the oven to 200 (fan bake). Place gem iron or muffin tray in the oven to heat.
2. Cream 100g butter without sugar, ginger and cinnamon. 
3. Beat the golden syrup and egg adding a tablespoon or two of flour to prevent curdling.
4. Sift flour and baking powder.
5. Dissolve baking soda in the milk, mix flour into butter mixture alternately with the milk.
6. Remove the tray from the oven and put it on a wooden board.
7. Add about half a teaspoon of butter to each mould pr hollow. It will sizzle.
8. Fill muffin tins with the batter. Bake for about 15 minutes until a skewer inserted comes out clean.
9. Cool slightly then remove gems to cool on a wire rack.

The ginger gems were good; they tasted a little bit like muffins. For some reason they tasted a bit salty on the outside. The gems had a good texture and they were really soft on the inside. They turned out really good.

I think our team worked really well together with getting the mise en place, and cooking the ginger gems, and washing the dishes.

Sponge Cake - Home Economics

Sponge cake.

Ingredients

• 3 eggs
• Pinch of salt
• ¾ c caster sugar 
• 1 c standard plain flour 
• 1 t baking powder 
• 50 g butter, mealted

Beat eggs and salt, add sugar and beat until thick. Sift flour and baking powder together. Add to egg mixture. Fold in butter. Pour into a greased and lined deep 20 cm round cake tin. Bake at 190 c for 25-30 minutes or until cake springs back when lightly touched. Leave in tin for 10 minutes before turning out onto a wire rack.

This recipe comes from a EDMONDS cookery book.

After it had cooled Mum and I cut the cake in half, then we beat the cream with 2 T of icing sugar and 1 t of vanilla essence,  until it was really thick. Then with a hot knife we spread raspberry jam on the bottom half of the cake, and then added the cream with a spatula. Flipped the top half of the cake over back onto the other half and sprinkled icing sugar onto the cake.

I forgot to take a photo before it went into the oven.

The difficult part of making the sponge cake was definitely beating it, because you had to do it for ages until it got thick and if it wasn’t thick enough had to keep going.

It definitely didn't take long in the oven though! Because of fan bake it took around about 20 minutes or just less.

In the end the cake was really delicious! The texture was good, it smelt amazing and looked really good. 

Also! Credits to Mum for helping me!