Shortened Cakes

Cake batters containing fat are unique because the four colloidal systems important in foods namely:
foams, emulsions, gels and suspensions, are all observed in shortened cakes before or after baking.
Unlike the presentation of the other flour mixtures, the physico-chemical phenomena that occur in
shortened cake preparation is the opening topic for a clearer understanding of the other discussions.

-The Colloidal Nature of Shortened Cakes

Shortened cake batters consist of two phases.

1. Continuous or hydrophilic phase which contains the sugar, salt, baking powder and flavoring in
solution, the hydrated starch in suspension; and the gluten, egg and milk proteins in colloidal dispersions
as sols.

2. Discontinuous or hydrophobic phase which has the aerated fat i.e., air bubbles are

incorporated in the liquid fat in a state called foam.

These two phases are made more miscible by the use of emulsifiers. These are substances that increase
the dispersion of fat by lowering its surface tension so that it exists as a thin film layer rather than as
"lakes" or "beads." In this state, the emulsified fat can hold up or stabilize the batter, incorporate more
air bubbles and entrap them until the structure of the cake is set.

The lecithin in egg yolks is a naturally occurring emulsifier. However, in shortened cakes with higher fat
content, the use of a plastic fat and the addition of emulsifying agents like mono- and diglycerides
improve cake volume and texture. Fat that is well emulsified creams easily with sugar incorporating
numerous fine air bubbles. During baking, fat melts and releases the air bubbles to the aqueous phase;
steam expands and fills up the spaces left by the air bubbles. The baking powder releases more

carbon dioxide which, together with air and steam, stretches the gluten. The product becomes light and
porous and the volume increases. Starch gelatinizes and the proteins coagulate. The colloidal sol
changes to a gel which acts as the primary framework of the product. Flavor components volatilize
giving distinctive aroma and taste characteristic of the cake. Moisture evaporates and browning by
dextrinization, caramelization and the Maillard reaction occurs.

The Role of Shortenings

Of all the baking ingredients, fat does not undergo drastic changes except melting In shortened cakes,
fat has a unique role to play, which merits a detailed discussion as given in the succeeding paragraphs.
The functions of the other ingredients elucidated in the previous chapters should be reviewed since the
properties and behavior during the mixing and baking of cakes are interrelated with the role of fat.

Among the fats, hydrogenated shortenings are the most suitable because of their ability to remain
plastic within 15 to 30°C (60 to 85°F). The crystals of plastic fats like hydrogenated shortenings maximize
the trapping in of air bubbles and holding on to them for future release during baking. Butter, margarine
and oils do not incorporate air during creaming as do plastic fats.

Hydrogenated shortenings contain about 10% gas by volume when they are manufactured. When
creamed with sugar, additional air bubbles are occluded. The uniqueness of hydrogenated shortenings
resides in the size and type of crystals they contain. The finer and more numerous the crystals, the
smaller and greater the number of air cells incorporated which in effect certainly produces a more
tender, satiny and fine- grained cake. The crystals in lard are fewer and coarser, therefore, lard is inferior
to hydrogenated shortenings for trapping and retaining air bubbles. It is to be noted that lard is pork fat
and not the plastic vegetable fat, which the Filipino consumers confuse it with. Lard or mantika is the
term used when plastic fat is meant.

-Kinds of Shortened Cakes

The two classes of cakes containing fat are pound cake and standard or conventional butter cake. These
two groups differ in leavening agents and in the characteristics of the finished cakes.

Pound cakes are not leavened by carbon dioxide. The primary leaveners are air, which is incorporated
during the creaming of sugar and butter, and steam which is responsible for half of the expansion during
baking. Pound cake does not have the lightness of butter cakes but is close-grained with fine velvety
crumb. The internal texture, which is tender because of the high sugar and butter, is more compact and
the cake is heavier than the conventional butter cake due to the proportion of ingredients. This is
explained further in the succeeding section.

Pound cakes are said to be the "mother" of all shortened cakes. Its name originates

from the use of the basic proportion of one pound each of butter, sugar, eggs and flour. The formulation
of this recipe is discussed later.

Standard or conventional butter cakes are leavened chiefly by carbon dioxide, although steam and air
also contribute to the expansion of the product. The carbondioxide gas is evolved from baking powder
or baking soda plus sour milk. Cakes of this group have tender, velvety texture. The cell walls are thin
and the grains are uniformly fine. The cake is light for its volume and the crust is thin and tender with
slightly pebbly top.

Variations of the standard butter cake are brought about by any one or more of the following: changes
in the proportion of ingredients such as two-egg or three-egg cakes, increased fat and sugar contents as
in high ratio cakes; incorporation of spices like cloves, allspice, ginger powder, nutmeg and cinnamon;
dotting with nuts and dried fruit such as bananas, pineapple, mango, etc.; addition of brandy, Bourbon
whiskey, etc. Ideas for newer variations are unlimited and students are encouraged to develop their
own recipes. especially those using indigenous materials and emphasizing nutritious ingredients.
Products like algae, fruit cake, tiesa layer cake, papaya gold cake and rice bran spiced cake could be
popular in the near future.