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Cakes

This document discusses different types of cakes including shortened cakes containing fat, unshortened cakes containing no fat, and chiffon cakes which are a cross between the two. It outlines key ingredients for cakes like flour, sugar, eggs, and lists different mixing and baking methods. Precise measuring and following directions are important to achieve the proper cake texture.

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Anna Bruzon-Rafallo
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219 views19 pages

Cakes

This document discusses different types of cakes including shortened cakes containing fat, unshortened cakes containing no fat, and chiffon cakes which are a cross between the two. It outlines key ingredients for cakes like flour, sugar, eggs, and lists different mixing and baking methods. Precise measuring and following directions are important to achieve the proper cake texture.

Uploaded by

Anna Bruzon-Rafallo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Cakes

2 classes of cakes
 Shortened Cakes:  Unshortened Cakes:
 Also called “butter  Also called “foam
cakes” cakes”
 Contain fat  Contain NO fat
• Solid fat: butter,
 Leavened by steam
margarine or
vegetable and air
shortening.  Contain egg whites only
• Liquid fat: oil
 Very Spongy
 chemical leavening
agents
 Texture
Cake continued.

 Shortened  Unshortened
 Texture: tender, moist  Texture: light and fluffy
and velvety.  Eggs: only use egg
 Eggs: use whole egg whites
 Example: cake  Example: angel food
cake
Chiffon Cakes
 Cross between
shortened and
unshortened cakes
 Contain fat (shortened)
 Use beaten egg whites
(unshortened)
 Large volume but not
as light as
unshortened.
Cake Ingredients
 Flour:
–Creates the structure of the cake
–Cake flour
•Contains less gluten
•More velvety
•Delicate
–All-purpose flour
•Contains more gluten
•Remove 2 Tbsp. per cup of flour
–Sift the flour
Cake Ingredients, cont’d…

 Sugar:
 Functions:
• Flavor
• Improves texture
• Helps brown the cake
 Brown or white (granulated) sugar
 Use the one the recipe calls for
 Eggs:
 Improve color and texture
 Make the cake light and fluffy
Cake Ingredients, cont’d…

 Liquid:
• Provides moisture
• Helps blend ingredients
• Examples:
– Milk
– Buttermilk
– Juice
– Pop
Cake Ingredients, cont’d…

 Salt:
 Provides flavoring.
 Fat:
 Tenderizes the cake.
 Shortened cakes contain butter,
margarine or vegetable shortening.
 Chiffon contain oil.
Cake Ingredients, cont’d…

Cream of tartar
stabilizes egg white protein and
increases the volume of the cake.
Leavening:
 Causes cake to rise
 Cake becomes porous (holes in it)
 Examples:
• Baking Powder, Baking Soda and Air
Preparing cakes

 Preparing Pans
 Prepare as directed
 Panning
• Preparing the cake pans
• Grease & lightly dust with flour
• Shake out extra
• Or line with waxed paper cut to
size
 Angelfood-cake must be in a
ungreased pans
Mixing

 Overmixing-cake  Preheat over for


is tough, angle most cakes
food and sponge  Exception-cold
cakes will be oven pound
smaller cake-start baking
 Baking-use in cold oven.
correct size pan
Measuring

 Must be precise.
 Too much flour= dry

 Too little flour= lacks structure and weak

 Too much fat/sugar= cake is heavy, sad

 Too little fat/sugar=cake will be less tender


Mixing Methods:
Conventional Method

1. Cream sugar and fat


2. Beat in eggs one at a time
3. Add dry ingredients alternately with liquid
4. Beat 2 min.
Mixing Methods:
Quick Method

1. Sift dry ingredients


2. Beat in shortening
3. Add ½ of the milk
4. Beat 2 min. (300 strokes
w/spoon)
5. Add the rest of the liquids &
beaten eggs
6. Beat 2 min. more
Baking cakes

 Follow directions for:


 Specific pans
 Oven temperature
 Baking time
 Pan size
 Too largecake will not brown
 Too smallbatter will overflow
 Pan type
 Aluminum Pans  give the cake a light, dull finish
 Dark, Coated Pans give the cake a dark, heavy
crust
Testing for doneness

 Springs back to shape or insert


toothpick, should be clean when
removed from cake
 Cake tester
Removing a Shortened cake
from the pan
 Cool cake in pan
 Run spatula around edges

 Invert plate on top of pan

 Place cake onto cooling rack

 Cool completely before frosting.


Unshortened cakes
 All ingredients should be room temperature.
 Different mixing method from shortened cakes

 Beat the egg withes with some of the sugar

 Carefully add in flour and remaining sugar

 Take batter and pour into pan ( ungreased


tube pan)
 Run spatula through batter to remove air
bubble (DO NOT TAP PAN)
 Microwave cakes
 Adaptions
 Self rising flour
 Fruit puree
 Skim milk
 Cake flour
 Aspartame

 Frosting and fillings


 Serving cake

 Cake batter for pan size

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