Cakes

2 classes of cakes
 Shortened Cakes:  Unshortened Cakes:
 Also called “butter  Also called “foam
cakes” cakes”
 Contain fat  Contain NO fat
• Solid fat: butter,
 Leavened by steam
margarine or
vegetable and air
shortening.  Contain egg whites only
• Liquid fat: oil
 Very Spongy
 chemical leavening
agents
 Texture
 Cake continued.

 Shortened  Unshortened
 Texture: tender, moist  Texture: light and fluffy
and velvety.  Eggs: only use egg
 Eggs: use whole egg whites
 Example: cake  Example: angel food
cake
Chiffon Cakes
 Cross between
shortened and
unshortened cakes
 Contain fat (shortened)
 Use beaten egg whites
(unshortened)
 Large volume but not
as light as
unshortened.
 Cake Ingredients
 Flour:
–Creates the structure of the cake
–Cake flour
•Contains less gluten
•More velvety
•Delicate
–All-purpose flour
•Contains more gluten
•Remove 2 Tbsp. per cup of flour
–Sift the flour
 Cake Ingredients, cont’d…

 Sugar:
 Functions:
• Flavor
• Improves texture
• Helps brown the cake
 Brown or white (granulated) sugar
 Use the one the recipe calls for
 Eggs:
 Improve color and texture
 Make the cake light and fluffy
 Cake Ingredients, cont’d…

 Liquid:
• Provides moisture
• Helps blend ingredients
• Examples:
– Milk
– Buttermilk
– Juice
– Pop
 Cake Ingredients, cont’d…

 Salt:
 Provides flavoring.
 Fat:
 Tenderizes the cake.
 Shortened cakes contain butter,
margarine or vegetable shortening.
 Chiffon contain oil.
 Cake Ingredients, cont’d…

Cream of tartar
stabilizes egg white protein and
increases the volume of the cake.
Leavening:
 Causes cake to rise
 Cake becomes porous (holes in it)
 Examples:
• Baking Powder, Baking Soda and Air
 Preparing cakes

 Preparing Pans
 Prepare as directed
 Panning
• Preparing the cake pans
• Grease & lightly dust with flour
• Shake out extra
• Or line with waxed paper cut to
size
 Angelfood-cake must be in a
ungreased pans
Mixing

 Overmixing-cake  Preheat over for

is tough, angle most cakes
food and sponge  Exception-cold
cakes will be oven pound
smaller cake-start baking
 Baking-use in cold oven.
correct size pan
 Measuring

 Must be precise.
 Too much flour= dry

 Too little flour= lacks structure and weak

 Too much fat/sugar= cake is heavy, sad

 Too little fat/sugar=cake will be less tender

 Mixing Methods:
Conventional Method

1. Cream sugar and fat

2. Beat in eggs one at a time
3. Add dry ingredients alternately with liquid
4. Beat 2 min.
Mixing Methods:
Quick Method

1. Sift dry ingredients

2. Beat in shortening
3. Add ½ of the milk
4. Beat 2 min. (300 strokes
w/spoon)
5. Add the rest of the liquids &
beaten eggs
6. Beat 2 min. more
 Baking cakes

 Follow directions for:

 Specific pans
 Oven temperature
 Baking time
 Pan size
 Too largecake will not brown
 Too smallbatter will overflow
 Pan type
 Aluminum Pans  give the cake a light, dull finish
 Dark, Coated Pans give the cake a dark, heavy
crust
Testing for doneness

 Springs back to shape or insert

toothpick, should be clean when
removed from cake
 Cake tester
Removing a Shortened cake
from the pan
 Cool cake in pan
 Run spatula around edges

 Invert plate on top of pan

 Place cake onto cooling rack

 Cool completely before frosting.

 Unshortened cakes
 All ingredients should be room temperature.
 Different mixing method from shortened cakes

 Beat the egg withes with some of the sugar

 Carefully add in flour and remaining sugar

 Take batter and pour into pan ( ungreased

tube pan)
 Run spatula through batter to remove air
bubble (DO NOT TAP PAN)
 Microwave cakes
 Adaptions
 Self rising flour
 Fruit puree
 Skim milk
 Cake flour
 Aspartame

 Frosting and fillings

 Serving cake

 Cake batter for pan size