cake mixing&baking

Cake Mixing & BakingCake Mixing & Baking

Cake Formula Balancing Cake Formula Balancing

Old – fashioned pound cakeOld – fashioned pound cake

FlourFlour 100%100%

SugarSugar 100%100%

ButterButter 100%100%

EggsEggs 100%100%

Rules for balancing creaming Rules for balancing creaming method cakemethod cake

Sugar is equal to or less than Sugar is equal to or less than the flourthe flour

Fat equals the eggFat equals the egg

Eggs and liquid (milk and Eggs and liquid (milk and water) equals the flourwater) equals the flour

Rules for Balancing High-ratio Rules for Balancing High-ratio cakecake

Sugar is more than the flour(110-Sugar is more than the flour(110-160%)160%)

Eggs are more than the Eggs are more than the shorteningshortening

Liquid (water, milk, egg) is more Liquid (water, milk, egg) is more than sugarthan sugar

Additional GuidelinesAdditional Guidelines

Balance first the sugar-flour ratio, then Balance first the sugar-flour ratio, then balance the rest of the ingredients against balance the rest of the ingredients against thesetheseIf liquid is increased reduce the eggs & If liquid is increased reduce the eggs & shorteningshorteningIf egg is increased, increased the If egg is increased, increased the shorteningshorteningIf extra milk solids are added as an If extra milk solids are added as an enrichment, add an equal weight of waterenrichment, add an equal weight of water

If cocoa is added, add water equals in If cocoa is added, add water equals in weight to 75 to 100% of the cocoaweight to 75 to 100% of the cocoa

If cocoa or bitter chocolate is added, the If cocoa or bitter chocolate is added, the amount of sugar maybe increased to as amount of sugar maybe increased to as much as 180% of the weight of the flour in much as 180% of the weight of the flour in high ratio cake & to over 100% of the high ratio cake & to over 100% of the weight of the flour in creaming method of weight of the flour in creaming method of the cakethe cake


In cakes to be bake in large units, less In cakes to be bake in large units, less liquid is needed; less water will evaporate liquid is needed; less water will evaporate during bakingduring bakingIf a liquid sugar is added (honey, corn If a liquid sugar is added (honey, corn syrup etc) reduce other liquid slightlysyrup etc) reduce other liquid slightlyIf large quantity of moist ingredients are If large quantity of moist ingredients are added, reduce the liquid.added, reduce the liquid.Creamed batters need less baking powder Creamed batters need less baking powder than two-stage battersthan two-stage batters


Pan PreparationPan Preparation

For high-fat cake, layer pans must be greased For high-fat cake, layer pans must be greased with commercial pan greasing preparation; if not with commercial pan greasing preparation; if not available, dust the greased pan with flour and tap available, dust the greased pan with flour and tap out the excessout the excess

For sheet cakes, line the pan with greased For sheet cakes, line the pan with greased parchmentparchment

For angel food cake and chiffon cakes, do not For angel food cake and chiffon cakes, do not grease the pan.grease the pan.

For sponge cake layers with little or no fat, grease For sponge cake layers with little or no fat, grease the bottom but not the sides of the pan. the bottom but not the sides of the pan.

Baking and CoolingBaking and Cooling Preheat the ovenPreheat the oven

Make sure the ovens and shelves are levelMake sure the ovens and shelves are level

Do not let pans touch each other Do not let pans touch each other

Bake at correct temperatureBake at correct temperature

If steam is available in the oven, used it for If steam is available in the oven, used it for creamed and two-stage battercreamed and two-stage batter

Do not open the oven or disturb cakes until Do not open the oven or disturb cakes until they have finished rising and partially brownedthey have finished rising and partially browned

Test for DonessTest for Doness

Shortened cakes shrink away slightly Shortened cakes shrink away slightly from sides of panfrom sides of pan

Cake is springyCake is springy

A cake tester or wooden pick inserted A cake tester or wooden pick inserted in center of cake comes out cleanin center of cake comes out clean

Cooling and Removing from PansCooling and Removing from Pans

Cool layer cakes and sheet cakes 15 Cool layer cakes and sheet cakes 15 minutes in pans ant turn out while still minutes in pans ant turn out while still warmwarm

Turn out layer cakes onto racks to finish Turn out layer cakes onto racks to finish coolingcooling

Cool angel food cake and chiffon cake Cool angel food cake and chiffon cake upside down in pans so they do not fall upside down in pans so they do not fall back into the pans and lose volumeback into the pans and lose volume

To turn out sheet cakes:To turn out sheet cakes:

1. sprinkle top lightly with granulated sugar1. sprinkle top lightly with granulated sugar

2. set an empty sheet pan on top, bottom-2. set an empty sheet pan on top, bottom-side downside down

3. invert bottom pans3. invert bottom pans

4. remove top pan4. remove top pan

5. peel parchment off cake5. peel parchment off cake

Cooling and Removing from PansCooling and Removing from Pans

Question Question & &

Answer Answer