Chapter 44 Cakes

Kinds of Cakes Shortened cakes contain fat (butter cakes) Unshortened/Foam Cakes Shortened cakes contain fat (butter cakes) Usually contain a leavening agent (what are leavening agents?) Shortened cakes are tender, moist, and velvety. Unshortened cakes contain no fat (foam cakes) Do not contain leavening agent; leavened by air and steam Unshortened cakes are light and fluffy.

Cakes Shortened Cakes Unshortened/Foam Cakes

Chiffon Cakes/Foam Cake Chiffon cakes are a mix between shortened and unshortened cakes. They contain fat like shortened and egg whites like unshortened cakes. They have high volume, but are not as light as unshortened cakes.

Cake Ingredients Flour gives a cake structure. Sugar gives sweetness to a cake. Eggs improve cake texture and flavor, and help give the cake structure. Liquid provides moisture and helps blend ingredients. Salt provides flavoring. Fat tenderizes the gluten. Leavening agents are added to most shortened cakes to help them rise. What are leavening agents? Cream of tartar is an acid that makes egg whites whiter and increases the volume of cake; angel food cake and sponge cakes call for cream of tartar

Too Much Flour Too much flour will make a cake compact and dry. Too little flour will cause a cake to be course and it may fall.

Too Much Fat and Sugar Too much fat and sugar causes a cake to be heavy and course, and it may fall. A cake made with too little fat and sugar will be tough.

Too Much Liquid Too much liquid will make a cake soggy and heavy. Too little liquid will make a cake dry and heavy.

Too Many Eggs Too many eggs will make a cake rubbery and tough.

Baking Cakes If you overmix cake, it will be tough. Bake cakes in the proper pan size. For shortened cakes, grease the pan and flour it lightly. Do NOT grease the pan for unshortened cakes; batters must cling to the side of the pan during baking. Place cakes in a preheated oven; if you bake a cake for too long, it will be dry.

Preparing a Shortened Cake Conventional Method-cream the fat and sugar until light and fluffy, beat in the eggs, and then add the dry ingredients alternately with the liquids. To test a cake for doneness, insert a toothpick into the center of the cake, if the toothpick comes out clean then the cake is fully cooked. Allow cakes to cool in the pan for ten minutes, and then remove cake from the pan. Let layers of cake cool completely before frosting them.

Preparing an Unshortened/Foam Cake When preparing unshortened/foam cakes, all ingredients must be at room temperature, especially eggs. If ingredients are not at room temperature, will not achieve maximum volume. Beat the egg whites and sugar until stiff (sponge cakes contain whole egg). Carefully fold the flour and remaining sugar into the beaten egg whites (or egg mixture). Carefully pour the batter into an ungreased pan. As soon as you take the cake out of the oven, turn the cake upside down so that it does not lose any volume. Cake must cook completely before removing from pan.

Preparing a Chiffon Cake/Foam Cake Mix chiffon cake by combining egg yolks, oil, liquid, and flavoring with dry ingredients. Beat the egg whites with the sugar and cream of tartar. Then fold the egg white mixture into the other mixture. Chiffon cakes have high volume, and it is moist and tender with a pleasing flavor.

Microwaving Cakes Microwaving works well for shortened and unshortened/foam cakes. Microwaved cakes will not brown on top, but it is less noticeable on darker cakes, such as chocolate. Cakes will come out moist and tasty, but usually have slightly less volume. You should use a microwave safe pan, and prepare one layer at a time. Each layer takes about 5 minutes in the microwave, which is about 10 minutes total baking time!

Filling and Frosting Cake Fluffy whipped cream, creamy puddings, and sweet fruit fillings are among the most popular fillings for cakes. A decorators’ tube is a cloth, plastic, or paper bag you fill with frosting. Metal or plastic decorating tips are placed on the end to create various designs and letters.