Glencoe Culinary Essentials Chapter 29 Desserts

Chapter 29 Desserts

1

• There are five types of layer cakes that are distinguished by their mixing methods.

• To make a successful cake, you must know how to scale and pan it properly.

Section 29.2 Cakes

Glencoe Culinary Essentials Chapter 29 Desserts

Chapter 29 Desserts

2

• Cakes are made of eggs, flour, sugar, fat, leavening, and flavorings.

• Cakes can be high-fat or low-fat.

Types of Layer Cakes

high-fat cakeA cake that generally uses baking powder as its leavening agent.

low-fat cakeA cake which is leavened from air that is whipped into the egg batter.

Glencoe Culinary Essentials Chapter 29 Desserts

Chapter 29 Desserts

3

Describe the five types of cakes.

Pound Cake High-fat cake; contains a pound each of butter, flour, sugar, and eggs; flavored to taste

Sponge Cake Low-fat cake; also called a foam cake; has large amounts of air whipped into the eggs to give it a light texture

Angel Food Cake Low-fat cake; a type of foam cake made with egg whites but not egg yolks; baked in tube pans

Cake Type Description

Types of Layer Cakes

Glencoe Culinary Essentials Chapter 29 Desserts

Chapter 29 Desserts

4

Describe the five types of cakes.

Chiffon Cake Low-fat cake; uses whipped egg whites to lighten the batter; egg yolks and part of the sugar are whipped to full volume, then flour is added; finally, the egg whites and the remaining sugar are folded in

High-Ratio Layer Cake Contains a high ratio of both liquids and sugar; must use a high-ratio shortening; has a tight, firm grain

Cake Type Description

Types of Layer Cakes

Glencoe Culinary Essentials Chapter 29 Desserts

Chapter 29 Desserts

5

• Cake mixing methods include: • creaming• blending• sponge or foam• angel food• chiffon

Baking Cakes

Glencoe Culinary Essentials Chapter 29 Desserts

Chapter 29 Desserts

6

• Baking pans are coated with fat and flour or lined with parchment paper to prevent sticking.

• Fill pans only one-half to two-thirds full.

• Scale batter before it is panned:• creaming methods by weight• blending methods by weight or volume

Baking Cakes

Glencoe Culinary Essentials Chapter 29 Desserts

Chapter 29 Desserts

7

• Cool cakes for at least 15 minutes before you remove them from the pan.

• Both angel food and chiffon cakes are cooled upside down.

Baking Cakes

Glencoe Culinary Essentials Chapter 29 Desserts

Chapter 29 Desserts

8

• Icing protects a cake and keeps in moisture.

• Five types of buttercream icings:• simple• French• Italian• German• Swiss

Baking Cakes