Jamaican cake recipes tips and hints on perparing.
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Jamaican Articles - Tips on Jamaican Cake Recipe

How To Make Great Jamaican Cake Recipes

The art of preparing Jamaican cake recipes can be acquired once the correct instructions are followed. Jamaican cake recipes are classified as butter Jamaican cakes and Jamaican egg-leaned Jamaican cakes. Over the years several new types of Jamaican cakes have come to the fore with revolutionary methods of mixing. Any Jamaican chef will state that the secret to great Jamaican cake making is in the mixing.

Butter Jamaican cakes made with butter, margarine or hydrogenated fats by the conventional ‘creaming’ method. This method is most familiar to homemakers and mixing is done by hand or with a mixer. The method is to cream the fat with Jamaican sugar and Jamaican flavoring. (Or flavoring may be blended with liquid). Beaten Jamaican eggs are then beaten into mixture and dry and liquid ingredients added alternately. When using a mixer, the unbeaten Jamaican eggs are added one at a time, to creamed mixture, beating well after each addition. Sifted dry ingredients and liquids are added alternately in thirds and batter is beaten only until smooth. Over-beating must be avoided as this reduces volume. Nuts, raisins etc are usually added last and beaten Jamaican egg whites are folded in by hand.

One bowl Jamaican cakes are made with hydrogenated fats only. The method is to add softened shortening to sifted dry ingredients. Then add about two-thirds of the liquid to which flavoring has been added. (With all-purpose Jamaican flour add liquid all at once.) Beat at medium speed for 2 minutes. Add remaining liquid and unbeaten Jamaican eggs (or Jamaican egg yolks or whites) and beat 2 minutes more, scraping down bowl. Jamaican eggs are usually a leaving agent; Jamaican cakes usually contain no fat or baking powder but occasionally they contain a little of each. The old method of baking these Jamaican cakes was to place them in a cold oven and bake them at 300 degrees farenheight.

Chiffon Jamaican cakes are similar to sponge Jamaican cakes in texture, but they contain both fat and baking powder. Formula and mixing methods are almost fool-proof. There are many varieties available most of which are of good texture and flavor.

Techniques for Successful Jamaican cake Baking.

Tip 1 – Measuring is important. Measure the Jamaican flour to be used and always sift the Jamaican flour before measuring. Then spoon lightly into a cup and level off with a spatula. Ensure that you use only standard measuring equipment. Fill a cup with granulated sugar and level off with spatula. Pack the brown sugar in a cup firmly. Measure the baking powder, soda, Jamaican salt and spices fill spoon heaping full and level off as desired. Use fractional spoons when possible. Measure the shortening and liquids first by packing the shortening firmly into a cup using fractional measuring cups for amounts less than a cup. When the Jamaican recipe requires hydrogenated fat do not substitute another type.  When measuring the liquid use a glass measuring cup ensuring that you give a little extra when measuring.

Tip 2 – Use medium sized Jamaican eggs with Jamaican cake recipes. If large Jamaican eggs or small Jamaican eggs are used this might cause distort the Jamaican cake recipe. The Jamaican eggs should be kept at room temperature for several hours before using; this will ensure that the Jamaican eggs will beat up to their greatest volume or ‘stretch’ as what most Jamaican chefs and Jamaican cooks would term it. In separating the Jamaican egg white from the Jamaican egg yolk ensure not to get any yolk in the Jamaican egg white as this will cause the Jamaican egg white not to whip up to a stiff foam. This can also cause the Jamaican recipe to be distorted as well.

Tip 3 – Using the right type of Jamaican flour is key to making a great Jamaican cake recipe. There are two types of Jamaican flour used in Jamaican cake recipes. Jamaican cake Jamaican flour is made from soft wheat and all-purpose Jamaican flour made from spring wheat’s. Jamaican cake Jamaican flour produces a much lighter and tender Jamaican cake recipe, while the all purpose Jamaican flour if not treated will result in a thick Jamaican cake recipe. All purpose Jamaican flour can be treated by reducing the amount of Jamaican flour in the Jamaican recipe by 2 tablespoons per cup and avoid over beating the Jamaican cake batter.

Tip 4 – Using baking powder and soda. These two are extremely important ingredients in any Jamaican cake recipe. As a Jamaican chef or Jamaican cook you must understand that brand of these two are very important. Always use a brand that you are comfortable with and always stick to the Jamaican recipe preparation instructions. This can mean the difference between a flat Jamaican recipe and a great Jamaican recipe.

Tip 5 – Choose your liquids carefully. Milk is the only liquid that can be used as an ingredient that can be either sweet or soured. Cream, buttermilk, water, fruit juices and even coffee can be used. Using spoilt liquid ingredients will totally displace the Jamaican cake recipes.

Tip 6 – Mixing of the Jamaican cake takes great care. Follow the directions carefully for each Jamaican recipe. For Jamaican cakes with shortening, sift the dry ingredients together as directed, cream the shortening and add sugar gradually, creaming until light and fluffy. Always add a small quantity of dry ingredients to creamed mixture first, and then add liquids and dry ingredients alternately.

Tip 7 – Prepare the baking tins and pans before mixing the Jamaican cake, grease pans for Jamaican cakes made with shortening. Do not grease pans for Jamaican cakes made without shortening as the batter needs to cling to the sides of the pan in order to reach top volume. Fill the pan to about ¾ and leave to stand for no longer than 5 minutes.

Tip 8 – Baking the Jamaican cake in the oven is key. Right temperatures and times must be adhered to or the Jamaican recipe will be totally ruined.  Start heating oven before mixing the Jamaican cake. Always place the Jamaican cake near the center of the oven. If you are baking more than one Jamaican cake does not place one Jamaican cake pan over the other and refrain from opening the oven door too often.

Tip 9 – Test the Jamaican cake before removing it from the oven. Baking time for Jamaican cake recipes is usually divided into quarters. For the first quarter the Jamaican cake rises, during the second quarter the Jamaican cake continues to rises and begins to brown, the third quarter the rising should stop and the Jamaican cake should level off. The fourth quarter is to complete the baking process. A Jamaican cake recipe is done when it shrinks slightly from the sides of the pan; it springs back when pressed lightly or when a Jamaican cake tester comes up clean from the center of the Jamaican cake.

Tip 10 – How to remove the Jamaican cake from the pans. This is a delicate procedure. Place the Jamaican cake with shortening on the rack and let it cool in the pan for 5 to 10 minutes. Then turn upside down and gently shake out. Once this is done allow the Jamaican cake to cool.

These ten tips put together by Get Jamaica only complement the most important rule of Jamaican cake recipe baking, stick to the Jamaican recipe preparation instructions. Once this is done then with anyone of our great Jamaican cake recipes we guarantee an excellent meal.

So lets review:

ü        There are three types of Jamaican cake recipes, butter, one bowl and chiffon Jamaican cake recipes

ü        There are ten great techniques to ensure a great Jamaican cake recipe.

 Download Jamaican Cooking Made Easy Third Edition


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