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Cakes

Whitehall School District Family and Consumer Sciences Department Mrs. Stendahl

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Cake Objectives

 Describe the types of cakes  Give Guidelines in Preparing Cakes  Describe the purposes of ingredients in

cakes  Define cake-related terms

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Cake Basics

 Accurate measurement is necessary for making a quality cake product.

 Low gluten flour is essential.  Cake flour is best.  All purpose flour can be used, but

remove 2 Tbsp. for every cup of flour needed.

Classifications of Cakes

 Cupcakes  Layer Cakes  Tier Cakes  Novelty Cakes

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Types of Cakes

 Shortened  Foam

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Shortened Cakes

 Are rich and tender  Contain solid fat  Variety of flavors-chocolate, lemon,

spice, vanilla  Can contain nuts or dried fruit

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Standard Mixing Method for Shortened Cakes

 Cream solid fat and sugar until light and fluffy, as in whipped cream

 Beat in the eggs, one at a time  Sift dry ingredients together in a bowl  Mix the liquids  Alternate dry and liquid ingredients in

the following pattern: 1/3 D, ½ L, 1/3 D, ½ L, 1/3 D

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One Bowl Method

 The dry ingredients are sifted into the bowl

 Liquid ingredients and fat are added and beaten

 Eggs are beaten in last

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Pans for Shortened Cakes

 Can be baked in a variety of shaped pans which include – Round – Rectangular – Muffin tins – Large sheet cakes – Specialty cake pans

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Doneness

 Several methods can be used to check if a cake is done. They are: – Pick inserted in the center comes out

“clean” – Cake pulls away from the sides of the pan – Cake springs back when touched lightly on

the top in the center

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Quality Shortened Cakes

 Will be slightly mounded on the top  Even in height across the layer  Have a shiny, tender crust  Has a fine even grain   Is moist and tender

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Foam Cakes

 Beaten egg whites are the basis for the cakes height

 Beaten egg white foam gives the cake a light and airy texture

 Contains little or no fat; therefore lower in calories

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Types of Foam Cakes

 Angel Food  Chiffon

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Angel Food Cake

 Contains NO fat and No Egg yolks which contain fat

  Is the lowest calorie cake  Are excellent nutritional sources of

when served with fresh fruits   Is simple to make

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Chiffon Cakes

 Beaten egg yolks are added to the batter before the batter is folded into the egg whites

 Contain yolks, oil and baking powder which are blended into beaten egg whites

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Baking

 Foam cakes must be baked in pans that are NOT greased

 As the batter rises in baking, the batter clings to the side of the pan to get it’s height

  If greased, the cake would not be able to hold on and rise

 Tube pans are most often used

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Doneness of Foam Cakes

 Touch the top of the cake and watch for it to spring back.

 Cool UPSIDE down to retain volume  Support on pan legs or a bottle through

the neck of the pan  When cool, loosen the sides with a

spatula, turn upside down to remove cake

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Decorating Cakes

 Cakes are most often frosted  Frosting is high in fat, sugar and

calories  You might try some of these

alternatives: – Use a fruit glaze – Sift powdered sugar on top – Serve with fresh fruits

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