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  • Day 6 - Cakes

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    There are two main types of cakes - high-fat and low-fat cakes. High-fat cakes contain more solid fats and are moister and have a longer shelf life. They are prepared using creaming or blending methods. Low-fat cakes use eggs and sugar as tenderizers and tend to be drier. They are prepared using the sponge, chiffon, or angel food methods. The document then describes the steps for various preparation methods for high and low-fat cakes as well as tips for scaling, baking, checking doneness, and cooling cakes.

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    Day 6- Cakes

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    There are two main types of cakes - high-fat and low-fat cakes. High-fat cakes contain more solid fats and are moister and have a longer shelf life. They are prepared using creaming or blending methods. Low-fat cakes use eggs and sugar as tenderizers and tend to be drier. They are prepared using the sponge, chiffon, or angel food methods. The document then describes the steps for various preparation methods for high and low-fat cakes as well as tips for scaling, baking, checking doneness, and cooling cakes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    3 views18 pages

    Day 6 - Cakes

    Uploaded by

    natoalvarez.apple
    There are two main types of cakes - high-fat and low-fat cakes. High-fat cakes contain more solid fats and are moister and have a longer shelf life. They are prepared using creaming or blending methods. Low-fat cakes use eggs and sugar as tenderizers and tend to be drier. They are prepared using the sponge, chiffon, or angel food methods. The document then describes the steps for various preparation methods for high and low-fat cakes as well as tips for scaling, baking, checking doneness, and cooling cakes.

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    © All Rights Reserved
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    of 18

    CAKES

    Types of Cakes
    • High­Fat Cakes
    ­ Contain high amounts of solid or liquid
    fats (main tenderizers)
    ­ Moister, richer, more tender
    ­ Longer shelf life
    ­ Methods of preparation (MOP):
    1. Creaming
    2. Blending
    •Low­Fat Cakes
    ­ Use sugar and eggs as tenderizers
    ­ Have a tendency to be drier, but more
    flexible (thus, they can be rolled)
    ­ MOP:
    1. Sponge method
    2. Chiffon method
    3. Angel Food method
    MOP for High­Fat Cakes
    • Creaming
    1. Fat + Sugar
    2. Eggs (bit by bit) – beat well
    after each addition
    3. Dry­Wet­Dry­Wet­Dry
    Blending
    • One­Stage Method
    1. All dry ingredients in one bowl.
    2. All liquid ingredients in one bowl.
    3. Liquid ­­­> Dry
    4. Mix until just blended.

    What does this remind you of?


    •Two­Stage Method

    1. Dry Ingredients + Fat (low speed)

    2. Add liquid in two stages.


    Stage 1

    Pour in half the liquid ingredients.

    Mix for 2 minutes at low speed.


    Stage 2

    Pour the remaining liquid in


    3 additions.

    At low speed, mix for 2 minutes after


    each addition.
    Lastly…
    Mix just until blended.

    Make sure to scrape down the sides


    of the bowl.
    MOP for Low­Fat Cakes

    • Sponge Method : use of eggs


    1. Warm­foaming method
    a) Whole eggs + sugar = Foam
    Warm water
    b) Fold in sifted dry ingredients into
    the foam.
    c) Blend in melted butter.

    = Genoise or French sponge cake


    2. Cold­foaming Method

    a) Eggs are separated.


    b) Egg yolks + sugar = foam
    c) Egg whites + sugar = stiff peaks
    d) Fold whites into egg yolks
    alternately with sifted dry ingredients.
    Chiffon Method
    • Oil + Chemical leavener
    • Leaveners : Air and baking powder
    • MOP:
    1. Sift dry ingredients + part of the sugar
    2. Oil + Egg yolks + Water + Flavoring
    3. Egg yolk­Oil mixture + Dry ingredients
    4. Egg whites + Remaining sugar
    5. Fold egg whites + Batter (#3)
    Angel Food Method
    Egg whites only (room temperature)
    Very light texture
    No frosting needed
    MOP:
    1. Flour + cornstarch + ½ sugar
    2. Egg whites + cream of tartar + ½ sugar
    3. Fold in flour into beaten egg whites
    Pan Preparation

    1. Grease pans with shortening.

    2. Line them with baking paper.

    3. Flour the bottoms and sides. Tap out


    excess flour.

    4. ANGEL FOOD CAKE – do not grease pans


    Scaling
    1. Pans should be filled ¾ full.

    2. Batters made by the creaming,


    blending, and chiffon methods should
    be gently tapped to remove large air
    bubbles.
    Baking
    1. Always preheat oven before baking.
    DO NOT MAKE THE BATTER WAIT!
    2. Common temperatures : 325°F ­ 375°F
    3. If no temperature is given:
    ­ Larger surface area = higher temperature
    ­ Tall cakes (Bundt or tube) = lower temp
    Checking for Doneness
    1. Check 5­10 minutes before it should be
    done, NOT EARLIER.
    2. APPEARANCE :
    ­light to golden brown
    ­edges begin to pull away from the sides
    3. TOUCH : cake should spring back
    4. CAKE TESTER : skewer, toothpick
    Cooling
    1. Let cakes cool 10­15 minutes in their
    pan before you remove them.
    2. Run a knife along the sides of the pan
    to completely loosen the cake.
    3. Cool completely on a wire rack.
    4. Angel food cakes and chiffons should
    be turned upside down immediately
    after they are removed from the oven.

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