Section 29.2 Cakes There are five types of layer cakes that are distinguished by their mixing methods. To make a successful cake, you must know how to scale and pan it properly.

Types of Layer Cakes Cakes are made of eggs, flour, sugar, fat, leavening, and flavorings. Cakes can be high-fat or low-fat. high-fat cake A cake that generally uses baking powder as its leavening agent. low-fat cake A cake which is leavened from air that is whipped into the egg batter.

Types of Layer Cakes Describe the five types of cakes. Cake Type Description Pound Cake High-fat cake; contains a pound each of butter, flour, sugar, and eggs; flavored to taste Sponge Cake Low-fat cake; also called a foam cake; has large amounts of air whipped into the eggs to give it a light texture Angel Food Cake Low-fat cake; a type of foam cake made with egg whites but not egg yolks; baked in tube pans

Types of Layer Cakes Describe the five types of cakes. Cake Type Description Chiffon Cake Low-fat cake; uses whipped egg whites to lighten the batter; egg yolks and part of the sugar are whipped to full volume, then flour is added; finally, the egg whites and the remaining sugar are folded in High-Ratio Layer Cake Contains a high ratio of both liquids and sugar; must use a high-ratio shortening; has a tight, firm grain

Baking Cakes Cake mixing methods include: creaming blending sponge or foam angel food chiffon

Baking Cakes Baking pans are coated with fat and flour or lined with parchment paper to prevent sticking. Fill pans only one-half to two-thirds full. Scale batter before it is panned: creaming methods by weight blending methods by weight or volume

Baking Cakes Cool cakes for at least 15 minutes before you remove them from the pan. Both angel food and chiffon cakes are cooled upside down.

Baking Cakes Icing protects a cake and keeps in moisture. Five types of buttercream icings: simple French Italian German Swiss