Cakes Foods II 5-27-2016/5-31-2016 Test 6.0 Yeast Breads Obj. 7.0-Test Apply procedures to prepare and serve cakes, fillings and frostings Student Input: Section 30.2 (Culinary Book) p. 675 complete key terms & Knowledge check on p. 683 1-3 Copy chart on page 681 (take notes from this chapter).

Bellringer What is your favorite kind of cake and why? Have you every prepared it? If you had to guess on the ingredients, what do you think went into preparing the cake?

Cake Types 2 basic types of cakes High fat or shortened cakes Ex: Pound cake Unshortened or foam-type cakes Ex: Genoise, Angel Food cake

Cake Types Shortened Cakes Examples include pound cakes, butter cakes, high ratio layer cakes These cakes contain fat (butter, margarine, Crisco) Generally use baking powder as the leavening agent Pound Cake is the exception. It is leavened only with eggs. There is no chemical leavener in it.

2 Ways of Mixing Shortened Cakes Creaming mixing method used This method is sometimes called the standard method. How to… Fat and sugar are combined first Beat until light and fluffy Beat the eggs, one at a time, into the creamed fat and sugar Add dry ingredients alternately with the liquid Begin and end with dry ingredients! Blending mixing method used (2 stage method) Gets its name because the liquids are added in 2 stages! How to… Blend dry ingredients together Add fat and ½ liquid Mix on medium for 5 minutes Scrape sides and add remaining liquids and eggs in 3 parts. Blend on low for 3 minutes

Cake Types How to make a Genoise Cake Unshortened cakes Genoise https://www.youtube.com/watch?v=nKa1e_CpvoY 3min Unshortened cakes Sometimes called foam cakes Examples: Angel Food, Genoise cakes Contain little or no fat Leavened with air that is whipped into the egg foam Genoise -- Usually thin sponge layers that are then stacked with a variety of fillings, mousses, fruits and icings. Genoise

Mixing Unshortened Cakes Sponge Method Made with an egg foam that contains yolks How to… Have all ingredients at room temp Heat sugar and eggs in double boiler to about 110°F Beat eggs on high for 10-15 mins. Until thick and fluffy Sift all dry ingredients and fold into foam Be careful not to deflate the foam Fold in melted butter Pan and bake immediately. Delays will cause a loss in volume. Fraisier—sponge cake

Mixing Unshortened Cakes Angel Food Method used (NO YOLKS!!) How to… Have all ingredients at room temperature Whip egg whites, sugar, and cream of tartar to full volume What does cream of tartar do? Stabilizes the egg foam and makes the meringue less likely to weep. Sift other dry ingredients Fold into whites Angel Food Cake

Chiffon Cakes Chiffon cakes Chiffon Cake A cross between a shortened and unshortened cakes Contain fat and leaveners like shortened cakes and beaten egg whites like unshortened cakes Have large volume but not as light and fluffy as unshortened cakes Chiffon Cake

Mixing Chiffon Cakes Chiffon Mixing Method used How to… Sift dry ingredients into mixing bowl Gradually add liquid ingredients (includes egg yolks) Whip egg whites and sugar together in separate bowl Fold egg whites mixture into flour-liquid mixture