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Creative Cooking 2Cakes
Cakes are a quick baked product
Generally of a light consistency
Cakes
3 types of cakes
Shortened (butter cakes)Contain a Solid Fat such as butter,
shortening, margarine.Leavened by baking powder or baking soda
Examples: Basic chocolate or white cakes
More shortened cakes
• Pound cake
Unshortened (foam cakes) • Contain no fat
• Leavened by air beaten into egg whites
• Example:
• Angel Food
cake
Chiffon• Cross between a shortened and
unshortened cake• Contains fat (oil) like a shortened cake and
beaten egg whites like the unshortened cake
• Example: cake rolls
Sponge cake is a combination cake
Cakes contain similar ingredients:
Flour
To providestructure
Sugar
To sweeten, Tenderize the glutenAnd improve texture
Egg – to improve flavor and coloradds nutrients, provide structurehelps to leaven if egg whites are whipped
Liquid – moisture to help blend ingredients
• Water
• Milk
Salt – flavor
• Fat – tenderize the gluten
• Make it easier to chew
Leavening agents – to make cake rise
FlavoringsLike vanilla and almond
Cream of tartar –used in whipped egg whites to
stabilize proteins
Pans Pans for shortened cakes should be
greased and floured
*** NEVER grease pans for unshortened cakes***
Cake Mixing methods
Conventional method1. Cream fat and sugar together
2. Beat eggs into creamed fat and sugar
3. Add dry ingredients alternatively with liquids
1. Mix dry ingredients in mixing bowl
2. Beat fat and part of liquid
with the dry ingredients
3. Add remaining liquid
and unbeaten eggs
Quick mix method one bowl method (usually a cake mix)
Testing for Doneness
Shortened cake:
• Touch top of cake lightly in center
with fingertip, if it springs back,
its done.
• Insert toothpick into center and if it comes out clean it’s done.
.
Unshortened cake:
• Pulls away from the sides of pan
• Cracks on top.
Keys to successful cakes
• Measure accurately
• Too much and
you have a dry cake,
• Too little and cake is flat
Correct balance of fat to flour
Correct balance of sugar
Too little and top roundsToo much and cake collapses
Don’t over mix
Fill batter correct amount to pan
• Too much will bake over edge
• Too little makes cake flat
Baking cakes
Make sure heat is free to circulate in oven
Allow cake to cool ten minutes
• Then remove from pan
Cakes to be made in lab
Angel Food Cake
Colonial inn sponge cake
Carrot pineapple cake
Marbled pound cake
Heavenly Chocolate Cake
Chocolate Chip Chiffon cake