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2 classes of cakes
Shortened Cakes: Unshortened Cakes:
Also called “butter Also called “foam cake
cakes” s”
Contain fat Contain NO fat
• Solid fat: butter, Leavened by steam
margarine or
vegetable and air
shortening. Contain egg whites
• Liquid fat: oil
only
chemical leavening Very Spongy
agents
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.
1. Shortened cake or butter cake
a.-is a batter type of cake with a
high percentage of fat.
-its form and texture depends on
the proportions of flour, eggs,
and milk.
-baking powder adds volume to
the cake
b. Mixing methods used in batter
type of cakes:
CREAMING
-shortening and sugar are
creamed to varying degrees of
fluffiness and lightness.
-eggs are added one at a
time, creaming until light.
-liquid is added
alternately with the flours,
mixing until smooth.
BLENDING
-flour and shortening are put in a
mixing bowl and blended together until
flour is coated by the shortening.
-dry ingredients and a part of liquid
are added. The remaining liquid is added
is added later on.
SINGLE-TIERED CAKES
-all ingredients are put into the
mixing bowl together
-creaming and blending methods are
conventional methods of mixing
cakes
-for tenderness of finished product,
use the blending method
-bakers of institution use the sugar
water method and continuous mixing
method.
2. Foam- type cakes or Sponge-type
cakes(cakes without shortening)
a.Meringue or angel food cake
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
Baking cakes
Follow directions for:
Specific pans
Oven temperature
Baking time
Pan size
Too largecake will not brown
Too smallbatter will overflow
Pan type
Aluminum Pans give the cake a light, dull finish
Dark, Coated Pans give the cake a dark, heavy crust
Tips for the
Correct Use of
baking Pans
1. Use the pans with good size, shape
and contour.
2. Use the pan size indicated in the
recipe.
3. Cakes baked in a pan of the correct
size will have good shape and rounded
top.
4. Cakes baked in a large pan are pale,
flat and shrunken.
5.Cakes baked in a pan that is too small
or too shallow will bulge over and lose
contour.
6. Layers pan should be at least 11/2
inches deep.
7. Square and oblong should be 2 inches
deep.
8. Pound or loaf pan should be more than
2 inches deep.
9. Use baking pans with straight sides to
have a more velvety texture.
10. shiny, aluminum or tin pans
distribute heat evenly leading to
delicate golden brown crust to the
cake.
11. Clean pans absorb more heat.
Mixing
Must be precise.
Too much flour= dry