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Cakes
2 classes of cakes
Shortened Cakes: Also called “butter
cakes” Contain fat
• Solid fat: butter, margarine or vegetable shortening.
• Liquid fat: oil
Leavened by chemical agents
Unshortened Cakes: Also called “foam
cakes” Contain NO fat Leavened by steam
and air
Cake continued.
Shortened Texture: tender, moist
and velvety. Eggs: use whole egg Example: cake
Unshortened Texture: light and fluffy Eggs: only use egg
whites 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.
Mixing Methods: Conventional Method
1. Cream sugar with fat2. Beat in eggs3. Add dry ingredients alternately with liquid4. Beat 2 min.
Mixing Methods:Quick Method
1. Sift dry ingredients2. Add ½ of the milk & all of the
shortening.3. Beat 2 min. (300 strokes
w/spoon)4. Add the rest of the liquids &
eggs5. Beat 2 min. more
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
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
Liquid:• Provides moisture• Helps blend ingredients• Examples:
– Milk– Buttermilk– Juice– Pop
Salt:Provides flavoring.
Fat:Tenderizes the gluten.Shortened cakes contain butter,
margarine or vegetable shortening.Chiffon contain oil.
Leavening:Causes cake to riseCake becomes porous (holes in it)Examples:
• Baking Powder, Baking Soda and Air
Flavoring:Add flavor.Example: spices, extracts, nuts, fruits.
Baking cakes
Follow directions for: Specific pans Oven temperature Baking time
Pan size Too largecake will not brown Too smallbatter will overflow
Pan type Aluminum Pans give the cake a light, dull finish Dark, Coated Pans give the cake a dark, heavy
crust
Baking Cakes
Preparing PansPrepare as directed
• Grease & lightly dust with flour• Shake out extra • Or line with waxed paper cut to
sizeDo not grease sides of panFill pans half full
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