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Shortened Cakes also know as butter, conventional or creamed cakes. Differences from Foam Cakes. Finer texture More tender crumb Richer flavor H igher fat content – “shortened” More sugar. Basic Ingredients. egg fat sugar flour liquid baking powder flavoring. - PowerPoint PPT Presentation
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Shortened Cakesalso know as butter, conventional or creamed cakes
Differences from Foam Cakes
• Finer texture• More tender crumb• Richer flavor• Higher fat content – “shortened”• More sugar
Basic Ingredients
eggfatsugarflourliquidbaking powderflavoring
Types of Shortened Cakes
American Butter Cake• “Plain Cake”• White Cake• Chocolate or Devil’s Food - Color change with pH
Pound Cake – no leavening• Bundt Cake• Coffee Cake
Preparation Methods
Conventional Method• Cream fat and sugar• Blend eggs (emulsion)• Add ⅓ dry ingredients (pre-sifted together)• Add second ⅓ dry ingredients• Add rest of liquid ingredients• Add last ⅓ of dry ingredients
Preparation Methods, con’t
Conventional Method
Advantages: tender crumb, fine texture, excellent keeping qualities
Disadvantages: long mixing time, energy demands deter some people
Preparation Methods, con’t
Modified Conventional Method• Eggs separated• Yolks added to creamed mixture• Whites beaten to soft peaks and folded in at
end
Advantages: light cake achieved by additional air in egg white foam
Preparation Methods, con’t
Conventional Sponge Method• Eggs separated• Some sugar (2T per egg white) is reserved• Yolks added to creamed mixture• Egg whites and reserved sugar beaten into a
meringue and added at end
Advantages: good for cakes low in fat, yields light cake, good volume, fine texture
Preparation Method, con’t
Muffin Method• Fat is melted or oil is used• Fat blended with liquid ingredients and eggs• Dry ingredients sifted together• Liquid ingredients added to dry ingredients all at
once
Advantages: fasterDisadvantages: coarse texture, stales rapidly
Preparation Methods, con’t
Single-Stage Method• Dry ingredients added at at once to softened
fat and milk• Egg and any remaining liquid added
Advantages: very fastDisadvantages: coarse texture, stales rapidly
Preparation Methods, con’t
High Ratio Mixing Method (weight of sugar ≥ weight flour)
• Dry ingredients sifted together• Cold but softened butter beat in• Liquid ingredients added slowly
Advantages: high ratio cake can have smooth batter, light delicate cake
Baking of Shortened Cakes
• Wax paper or greased pan bottom• Preheat 365°F (400°F)• Baked until toothpick clean• Cooled until pan is warm• Not inverted to cool
Possible Causes of Loss of QualityProblem Possible Cause
Too dark a crust Too hot an oven; use of fructose or honey; position too near top or bottom of oven
Fallen center Too much sugar; too much fat; too much baking powder; inadequate baking; too cool an oven; oven door opened during baking
Peaked or humped Too much flour; too little sugar, fat or milk; too hot an oven; overstirring (too much gluten developed); too deep a pan
Poor volume Not enough leavening; too cool an oven; too much fat or liquid
Large cells and tunnels Too much baking powder; excessive mixing
Dry, tough crumb Too much flour; too much egg; too little fat; too little sugar; too little liquid
Sticky, sugary crust Too much sugar
Overflowing pan Too small a pan; too much sugar; too much baking powder
Cake ScienceCakes grow in volume when baked because . . .
• CO2 is generated from baking powder
• Gases (air, CO2 and steam from water) expand when heated
• Expanding gases push against cell walls
• Cell walls able to stretch due to elasticity of gluten
Cake flour is better to use than all purpose flour because . . .
• Cake flour has tender, less abundant gluten
• Cake will be less tender with all purpose flour
High Altitude Baking(over 3000 feet)
• Bake at 400°F• Decrease baking powder (⅛ - ¼ tsp)• Decrease sugar (1-3 T per cup)• Increase liquid (1 – 4 T per cup)• Reduce fat (1 – 2 T per cup)• Beat egg whites less (for foams)
• Experimentation for different altitudes!
Taste Test
Can you tell the difference between Box Cake Mix vs Homemade Cake?
You can write anything on a cake . . .