Cake Types, Baking,

and Cooling
The Basics
Preparing the Cake
 High-fat or shortened cakes
 Creaming Method
 Two-Stage or blending method

 Low-fat or foam type cakes

 Foaming or sponge method
 Angel food method

 Chiffon Method
Creaming Method
 Have all ingredients at room temperature
 Start with butter, or shortening.
 Use the paddle attachment on a low speed until it
is smooth and creamy.
 Add the sugar
 Cream the mixture at medium speed until the
mixture is light and fluffy
 If melted chocolate is used, it is added at this time
Creaming Method
 Add the eggs, a little at a time.
 After each addition, beat until eggs are
absorbed before adding more.
 Scrape down the sides of the bowl to
ensure even mixing
Creaming Method
 Add the remaining dry ingredients
alternating with the liquids.
 Add one fourth of the dry ingredients
 Mix until just blended
 Add one third of the liquid
 Mix until just blended
 Repeat until all the ingredients are used
 Scrape down the sides of the bowl
occasionally for even mixing
Two-Stage Method
 Have all ingredients at room
temperature.
 Sift the flour, baking powder/soda, and
salt into the mixing bowl, and add the
shortening.
 Mix at low speed with paddle attachment
for two minutes, stop the machine, scrape
the sides and continue mixing for an
additional two minutes.
Two-Stage Method
 Sift the remaining dry ingredients into the
bowl and add part of the liquid.
 Blend at low speed for 3 to 5 minutes.
 Scrape the side several times to ensure even mixing.
 Combine the remaining liquid and lightly
beaten eggs.
 With mixer running add to batter in three parts.
 Turn off the machine and scrape the sides after adding
each part.
Foaming or Sponge Method
 Have all ingredients at room temperature.
 If butter is included, it must be melted.
 If liquid and butter are included, heat them
together until the butter is just melted.
 Combine the eggs and sugar and warm to
110ºF over a hot water bath.
 With the whip attachment beat eggs at high
speed until light and thick
 This may take 10-15 minutes
Foaming or Sponge Method
 Fold in the dry ingredients being careful not
to deflate the foam.
 This should be done by hand.
 If melted butter or a butter-liquid mixture is
being used, fold it in at this point.
 Be careful not to overmix, or the cake will be
tough.
 Immediately pan and bake the batter.
Angel Food Method
 Have all ingredients at room temperature.
 You may warm egg whites slightly for better
volume.
 Sift the flour with half the sugar .
 Using the whip attachment beat the egg
whites until they form soft peaks
 Add salt and cream of tarter near the beginning of
the beating process.
Angel Food Method
 Gradually beat in the sugar that was not
mixed with the flour.
 Beat until soft glossy peaks form, don’t
overmix.
 Fold in flour-sugar mixture until it is
thoroughly absorbed, but no longer.
 Pan and bake immediately.
Chiffon Method
 Have all ingredients at room temperature.
 Sift the dry ingredients, including part of the
sugar, into the mixing bowl.
 Using the paddle at second speed, gradually
add the oil, then the egg yolks,water, and
liquid flavorings in a slow steady stream.
 Stop the machine frequently when adding the
liquids to scrape down the sides.
Chiffon Method
 In a separate bowl whip the egg whites
until they form soft peaks.
 Add the cream of tarter and sugar in a
stream and whip to firm moist peaks.
 Fold the whipped egg whites into the
flour-liquid mixture.
 Immediately pan and bake.
Pan Preparation
 Always prepare pans before mixing cake
batter.
 For high-fat cakes, the bottoms and sides of
layer pans must be greased and floured.
 For sheet cakes line the pan with greased
parchment.
 For angel food cakes, do not grease the pan.
 For sponge cake layers, grease the bottoms
but not the sides.
Baking
 Cake structure is fragile, so proper
baking conditions are essential for high-
quality products.
 Preheat the oven.
 Make sure ovens and shelves are level.
 Do not let pans touch each other in
oven.
 Bake at the correct temperature.
Baking
 Do not open the ovens or disturb the
cakes until they have finished rising and
are partially browned.
 If steam in the oven is available, use it
for creamed and two-stage batters.
 This will help the cakes bake up with a
flatter top.
Baking
 Tests for doneness.
 Shortened cakes shrink away from sides of
pan slightly
 Cake will be springy, the top will spring
back when pressed slightly.
 A pick inserted in the center of the cake
comes out clean.
Cooling and Removing From
Pans
 Cool layer cakes 15 minutes in pans and turn
out while slightly warm.
 Turn out onto racks to finish cooling.
 To turn out sheet cakes
 Sprinkle top lightly with granulated sugar.
 Set an empty sheet pan on top, bottom side
down.
 Invert both pans.
 Remove top pan.
 Peel parchment off cake.
Cooling and Removing From
Pans
 Cool angel food cakes upside down in
pans
 When cool, loosen the cake from the sides
of the pan with a knife or spatula and pull
out carefully.