Chapter 30-2 Cakes

Types of cakes Pound cake Sponge or foam cakes Angel Food cakes Chiffon cakes Cakes from mixes

2 categories High fat (shortened) Low fat (unshortened) Generally use baking powder as a leavener Require air cells be creamed into the center of the fat cell Example- pound cake Low fat (unshortened) Leavened from air that is whipped into the egg batter Light and springy texture Sponge cakes

How did pound cakes get their name? Contain a pound of butter, flour, sugar and eggs Typically flavored with vanilla, almond, or lemon. Butter flavored pound cakes are the basis for all layer cakes Considered a shortened cake

Sponge cakes AKA foam cakes Light and airy texture because of large amounts of air whipped into the eggs. Base of whipped, whole eggs Unshortened cake

Angel Food cakes Type of foam cake that is made with egg whites, not yolks - unshortened Air is whipped into the egg whites that leaven the cake. Cake must be finished quickly or it will collapse Baked in a tube pan or loaf pan Left ungreased and cooled upside down

Chiffon Cakes Variation of genoise cakes- unshortened Made using whipped egg whites or meringue to lighten the mixture. Egg yolks and part of the sugar are whipped to full volume then flour is added to the yolk and the sugar mixture. Then egg whites are whipped and folded in. Less saturated fat than many cakes Cooled upside down

High Ratio Layer Cakes High ratio of liquid and sugar Very moist and tender texture Tight and firm grain Use paddle attachment to limit the amount of air mixed into the batter

Cake Mixing Methods Creaming- all ingredients room temperature Blending-(2 stage method aka reverse creaming) liquid added in 2 stages. Produces a smooth batter. Moist, tight and firm grain Watch 2 videos below which show each method

Sponge or foam- Leavening from air that is trapped in beaten eggs sponge cake method Angel food Method- sugar whipped into egg white slowly angel food cake method Chiffon Method-whip yolks and sugar to full volume, fold in sifted flour and fold in meringue. chiffon cake method

Pan prep Usually coated with fat and flour or parchment Prepared before mixing so that once batter is mixed it can be poured immediately Filled ½-2/3 full If one pan has more batter than another, the fuller one will need more time to bake than the others. Tap the filled pan on the counter to let large air bubbles escape

Baking cakes Preheating is essential Shelves should be level Pans should not tough in the oven Keep the door closed

Is it done? Pick or cake tester comes out clean when put in the center Center of the cake springs back when lightly pressed Pulls away slightly from the sides

Cooling In the pan 15 minutes Turn out onto cooling rack Chiffon or angel food- Loosen with a spatula or knife, turn the cake over a rack and carefully remove the pan from the cake

Icing and Buttercream Why use it? Protective layer around the cake that seals in moisture Adds richness and flavor

Types Simple buttercream French buttercream Italian buttercream German buttercream Swiss buttercream Cooked frosting Fondant Flat Royal

What to use… Icing should match cake Heavy cake, heavy frosting (fudge frosting with chocolate cake) Light cake, light frosting (Swiss buttercream with sponge cake)

How to apply Tap off loose crumbs from the cake Place on a thin coat “crumb coat” on cake. This will hold crumbs to the cake and seal the cake for moisture. Then place on a final coat after letting the crumb coat firm in the refrigerator for 15-30 minutes

How to store Wrapped in air tight containers or plastic wrap If not decorated, can be frozen for up to 1 month If decorated, boxed or covered so they do not take on refrigerator odors. Bring cake to room temperature to serve.

Prepared Mixes Many contain all the ingredients except water and, sometimes, egg Also contain emulsifiers to ensure even blending Most mixes produce excellent volume, textures, and tenderness