Cake-Making

(a) Plain cakes and buns—where the fat is rubbed in and the proportion of fat to flour is small, e.g. rock buns, (b) Plain cakes—where the fat is melted, e.g. gingerbread, (c) Rich cakes—where the fat and sugar are creamed because there is a larger proportion of fat to flour, e.g. queen cakes, sandwich cakes, Dundee cake, etc.—the proportion of sugar, fruit and eggs to the pound of flour is also increased. (d) Sponge cakes—where there is a large proportion of egg, with or without fat, e.g. Swiss roll. (e) Miscellaneous—belonging to no definite class, e.g. jap cakes, brandy snaps.