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Cakes Ms. Cilurzo

Cakes Ms. Cilurzo. 2 Types of Cakes 1) Shortened or Butter Cakes 2) Foam Cakes – Chiffon Cakes – Angel Food Cakes – Sponge Cakes

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Page 1: Cakes Ms. Cilurzo. 2 Types of Cakes 1) Shortened or Butter Cakes 2) Foam Cakes – Chiffon Cakes – Angel Food Cakes – Sponge Cakes

Cakes

Ms. Cilurzo

Page 2: Cakes Ms. Cilurzo. 2 Types of Cakes 1) Shortened or Butter Cakes 2) Foam Cakes – Chiffon Cakes – Angel Food Cakes – Sponge Cakes

2 Types of Cakes

• 1) Shortened or Butter Cakes• 2) Foam Cakes– Chiffon Cakes– Angel Food Cakes– Sponge Cakes

Page 3: Cakes Ms. Cilurzo. 2 Types of Cakes 1) Shortened or Butter Cakes 2) Foam Cakes – Chiffon Cakes – Angel Food Cakes – Sponge Cakes

Shortened or Butter Cakes

• Made with butter or vegetable shortening• The main leavening agent is either baking

powder or baking soda• Made by two methods: conventional method

or quick method• They have a fine texture, and are light tender

and moist

Page 4: Cakes Ms. Cilurzo. 2 Types of Cakes 1) Shortened or Butter Cakes 2) Foam Cakes – Chiffon Cakes – Angel Food Cakes – Sponge Cakes

Foam Cakes

• Leavened by air trapped from stiffly beaten egg whites

• The cakes are light, spongy texture and high volume

• Three types: angel food cakes, sponge cakes, chiffon cakes

Page 5: Cakes Ms. Cilurzo. 2 Types of Cakes 1) Shortened or Butter Cakes 2) Foam Cakes – Chiffon Cakes – Angel Food Cakes – Sponge Cakes

Angel Food Cakes

• Fat-free because it uses only egg whites • Egg whites are beaten with sugar until stiff

and glossy. • Flour is sifted and gently folded in with a

rubber scraper.

Page 6: Cakes Ms. Cilurzo. 2 Types of Cakes 1) Shortened or Butter Cakes 2) Foam Cakes – Chiffon Cakes – Angel Food Cakes – Sponge Cakes

Sponge Cakes

• Made without shortening• These cakes include egg yolks • They are leavened with the air beaten into the

eggs and with the steam formed during baking.

• They have a light, fluffy texture

Page 7: Cakes Ms. Cilurzo. 2 Types of Cakes 1) Shortened or Butter Cakes 2) Foam Cakes – Chiffon Cakes – Angel Food Cakes – Sponge Cakes

Chiffon Cakes

• Made with oil instead of a solid fat• They have some of the qualities of cakes made

without fat even though oil is used• Made with a large quantity of eggs which

gives them the lightness characteristic of sponge cakes

• The oil gives them the tenderness of shortened cakes.

Page 8: Cakes Ms. Cilurzo. 2 Types of Cakes 1) Shortened or Butter Cakes 2) Foam Cakes – Chiffon Cakes – Angel Food Cakes – Sponge Cakes

Cake Ingredients

• 1) Flour main ingredient and structure• 2) Sugar sweetness and aids in browning • 3) Eggs color and texture• 4) Shortening tenderness and flavor • 5) Liquid provides moisture and helps to blend the

ingredients together. Milk is used most often.• 6) Leavening Agent causes cake to rise and become light

an porous in texture. Baking powder and baking soda are used in shortened cakes; sponge cakes are leavened by beating air into the eggs and by the steam produced during baking

Page 9: Cakes Ms. Cilurzo. 2 Types of Cakes 1) Shortened or Butter Cakes 2) Foam Cakes – Chiffon Cakes – Angel Food Cakes – Sponge Cakes

Classwork

• Textbook “The World of Food”• Read pages 509-521• Answer “Chapter Questions” 1-15 on page 522