Cakes

Cakes

12 classes of cakesShortened Cakes:Also called butter cakesContain fatSolid fat: butter, margarine or vegetable shortening.Liquid fat: oilLeavened by chemical agentsUnshortened Cakes:Also called foam cakesContain NO fatLeavened by steam and air2Cake continued.ShortenedTexture: tender, moist and velvety. Eggs: use whole eggExample: cakeUnshortenedTexture: light and fluffyEggs: only use egg whitesExample: angel food cake

3Chiffon CakesCross between shortened and unshortened cakesContain fat (shortened)Use beaten egg whites (unshortened)Large volume but not as light as unshortened.

4Mixing Methods: Conventional Method

Cream sugar with fatBeat in eggsAdd dry ingredients alternately with liquidBeat 2 min.

5Mixing Methods:Quick Method

Sift dry ingredientsAdd of the milk & all of the shortening.Beat 2 min. (300 strokes w/spoon)Add the rest of the liquids & eggsBeat 2 min. more

Cake IngredientsFlour:

Creates the structure of the cakeCake flourContains less glutenMore velvetyDelicateAll-purpose flourContains more glutenRemove 2 Tbsp. per cup of flourSift the flour

Sugar:Functions:FlavorImproves textureHelps brown the cakeBrown or white (granulated) sugarUse the one the recipe calls forEggs:Improve color and textureMake the cake light and fluffy

Liquid:Provides moistureHelps blend ingredientsExamples:MilkButtermilkJuicePop

Salt:Provides flavoring.Fat:Tenderizes the gluten.Shortened cakes contain butter, margarine or vegetable shortening.Chiffon contain oil.

Leavening:Causes cake to riseCake becomes porous (holes in it)Examples:Baking Powder, Baking Soda and AirFlavoring:Add flavor.Example: spices, extracts, nuts, fruits.Baking cakesFollow directions for:Specific pansOven temperatureBaking timePan sizeToo largecake will not brownToo smallbatter will overflowPan typeAluminum Pans give the cake a light, dull finishDark, Coated Pans give the cake a dark, heavy crust

Baking CakesPreparing PansPrepare as directedGrease & lightly dust with flourShake out extra Or line with waxed paper cut to sizeDo not grease sides of panFill pans half full