Unit Award Scheme
120325 FOOD PREPARATION: BAKING AND ICING A SPONGE CAKE (UNIT 21)
In successfully completing this unit, the Learner will have | Evidence needed | |
|---|---|---|
demonstrated the ability to | ||
| 1 | identify the equipment needed to make chocolate fudge cake | Summary sheet |
| 2 | identify, collect and weigh or measure the ingredients needed to make chocolate fudge cake | Summary sheet |
| 3 | preheat the oven to 180 degrees and oil and line the base of two 18cm sandwich tins | Summary sheet |
| 4 | sieve the flour, cocoa powder and bicarbonate of soda into a bowl | Summary sheet |
| 5 | add caster sugar to the bowl and mix well | Summary sheet |
| 6 | make a well in the centre of the flour mixture and add golden syrup, eggs, sunflower oil and milk | Summary sheet |
| 7 | beat well with an electric whisk until smooth | Summary sheet |
| 8 | divide the mixture between two tins and bake for 25 to 30 minutes until risen and firm to the touch | Summary sheet |
| 9 | remove the cake from the oven, cool for 10 minutes and then turn it out onto a cooling rack | Summary sheet |
| 10 | beat unsalted butter until soft | Summary sheet |
| 11 | sieve and beat in icing sugar and cocoa powder to the butter, and add enough milk to make the icing spreadable | Summary sheet |
| 12 | sandwich the two cakes together with the icing, and cover the sides and top with more icing | Summary sheet |
| 13 | work in a safe and hygienic manner | Summary sheet |
| 14 | serve the chocolate fudge cake in an appropriate manner | Summary sheet and/or photograph(s) |
| 15 | evaluate the final product. | Summary sheet and/or student completed work |
All outcomes recorded on an AQA Summary Sheet
Approved 12 February 2024Level - Level Two