Kinds of Cakes Shortened Cakes Contain fat (butter, margarine, shortening) Tender, Moist, & Velvety Yellow Cake, Pound Cake Unshortened Cakes Do not contain.

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Presentation transcript:

Kinds of Cakes Shortened Cakes Contain fat (butter, margarine, shortening) Tender, Moist, & Velvety Yellow Cake, Pound Cake Unshortened Cakes Do not contain fat (foam – leavened by air) Light & Fluffy Angel food, Sponge Chiffon Cakes Cross between shortened and unshortened.

Cake Ingredients Flour Give structure Sugar Sweetness, helps tenderize gluten in flour Eggs Improves flavor & color, gives additional structure, sometimes a leavening agent. Cream of Tarter Stabilizes egg proteins in unshortened cakes. Liquid Provides moisture. Salt Provides flavor. Fat Tenderizes the gluten. Leavening Agents Gives the RISE (baking soda or baking powder). Flavoring Not essential, adds flavor.

Principles of Preparing Cakes Measuring Use CORRECT proportions. Mixing Don’t over or under mix – follow directions! Over mixing shortened cakes = tough cake Under mixing unshortened cakes = small volume Baking Grease shortened cake pans. DO NOT grease unshortened cake pans.

Mixing & Baking Methods Conventional Method Cream the fat and sugar together. Beat the eggs in. Combine the dry ingredients. Add the dry ingredients to the egg mixture alternately with any other liquids. Quick Mix Method Measure the dry ingredients into a bowl. Beat the fat and part of the liquid with the dry ingredients. Add remaining liquid and eggs. Microwave Baking Good moisture, less browning – microwave 1 layer at a time.

Baking Shortened Cakes Pans in the oven should NOT touch! Check for doneness by touching the cake with your fingertip (bounce back test) or with a toothpick. Let the cake cool for 10 minutes or more before trying to remove it from the pan. Characteristics of a good shortened cake include… Small, fine cell walls.

Preparing Unshortened Cakes Characteristics… High volume Spongy cell walls Testing for Doneness… Gently touch the cracks of the cake. They should be dry and no imprint should remain. Examples Angel Food (egg whites) Sponge Cake (egg yolks)

Fillings and Frostings Fillings Fluffy Whipped Cream Frosting or Gels Fruit, Nuts, Candy Frosting Canned Cooked Uncooked