Types of Cakes. Comparing and Evaluating What information is similar to what you already know? What new information did you learn? What questions do you.

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Presentation transcript:

Types of Cakes

Comparing and Evaluating What information is similar to what you already know? What new information did you learn? What questions do you still have?

Shortened Cake-Butter Cakes 1.Contains fat. 2.Also called butter cakes 3.Contains chemical leavening agents such as baking powder or baking soda. 4.The pans MUST be greased for shortened cakes. 5.Insert a cake tester, toothpick, or touch to see if it bounces back to test for doneness.

Mixing methods for Shortened Cakes Conventional method/Traditional/Standard method- Cream the fat and sugar together until fluffy. Add beaten eggs one at a time to mixture. Add dry ingredients alternately with liquid ingredients. Quick mix- Combine dry ingredients into mixing bowl. Beat fat (melted)/oil, eggs, and other liquids. Add liquids to dry ingredients.

Preparing the pan and testing for doneness Grease the pan or grease and flour them lightly at the bottom and sides, or line the pan with wax paper. Half full pans (½) To test the doneness, you should put your finger into the center of cake, if it springs back it’s done. Also you can insert a toothpick in the cake if it comes out clean, it’s done.

Cooling and removing shortened cake. ●Let the cake sit in the pan for about 10 minutes before removing. ●To remove the cake, loosen the cake with a spatula. ●Place a cooling rack over top and flip the cake over. ●Then use another rack to flip it back over.

Unshortened Cake-Foam cake 1.Contains no fat. 1.They are leavened by air and steam. 1.The rely on egg whites to leaven them. 1. There are two types; angel food(egg white) and sponge(whole egg). 1.The pans are not greased.

Unshortened cake mixing method 1.Angel food- beat egg whites with some sugar until stiff. 2.Fold flour and remaining sugar into egg mix 1.Sponge -combine egg yolk and oil 2.Beat dry ingredients into egg yolk mixture.

Unshortened cake cont. Pour batter into ungreased pan. Run spatula through batter to release bubbles. To test the doneness, gently touch the cracks, it should feel dry and no imprint should remain.

Removing an unshortened cake After removing from the oven, immediately suspend the pan upside over the neck of a bottle. Cool the cake completely before removing it from the pan.

Chiffon Cake 1.A mixture between shortened and unshortened. 2. They contain fat like shortened cakes, and beaten egg whites like unshortened cakes. 3. Pans must be greased.

Ingredients and purposes Flour: Structure, protein, carbohydrates (starch) Sugar: Tenderness, flavor, simple sugar (Carbs), color Fat: Tenderness and flavor Liquids: Hydrate/Moisture Eggs: Structure, protein, richness, color, flavor, leavening (if the cake is shortened or chiffon) Flavorings: Flavor Leavening agent: Leaven/rise Salt: Flavor

Examples ! Flour -cake, self-rising, all- purpose Fat: Butter, shortening, oil, margarine Liquids: water, milk, soda, juice… Sugar: Molasses, granulated sugar, Brown sugar Flavorings: vanilla, nutmeg, almond… Leavening agent: Baking powder, baking soda, egg whites (air), steam