Cakes and Cookies Chapter 18

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 2 Kinds of Cakes Shortened Unshortened Chiffon Cakes

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 3 Shortened Cakes Pound cakes Tender Compact and close grain Historically 1 pound each of butter, sugar, flour, and eggs. No leavening agent Leavened by air and steam Standard shortened cakes Fine grain Uniform cells with thin cell walls Elastic crumb

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 4 Ingredients in Standard Shortened Cakes Sugar Egg Fat Emulsifiers Leavening agents Flour Liquid Chocolate in chocolate cakes

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 5 Sugar Adds sweetness Promotes tenderness by interfering with gluten development Influences volume Traps air during creaming Raises starch gelatinization temperature Decreases cohesive forces

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 6 Eggs Add air when beaten Contributes to structure Eggs coagulate

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 7 Fat Often includes shortening, butter, and margarine Consider type of fat when make substitutions Diet margarine is lower in fat Increases tenderness Increases volume by Decreasing cohesive forces Adding air during creaming

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 8 Emulsifiers Allow fat to be distributed more finely and more sugar may be incorporated High ratio shortenings Decrease cohesive forces thereby increasing volume Examples Mono- and diglycerides added to hydrogenated shortenings Also – polysorbate 60

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 9 Leavening Agents Include Baking powder Baking soda Air entrapped in creamed shortening Beaten egg whites Steam

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 10 Flour Contributes structure Too little flour Weak structure and coarse texture Cake may fall Too much flour Compact dry cake

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 11 Flour All purpose flour Cake flour

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 12 Liquid Milk, water, and fruit juices Dissolves ingredients Hydrates starch and protein Produces steam If excess liquid, poor volume

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 13 Chocolate Cocoa and chocolate contain starch, therefore less flour Devil’s food cakes

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 14 Other Considerations Proportion of ingredients Recipe calculations

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 15 Mixing Methods Conventional Conventional sponge Muffin Quick mix

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 16 Mixing Methods Conventional Creaming fat with sugar Add eggs Add dry ingredients alternatively with liquid Conventional Sponge Cream fat with about one-half cup sugar One-half cup sugar beaten with eggs and reserved Add dry ingredients alternatively with liquid Fold in egg and sugar mixture

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 17 Mixing Methods Muffin Method Eggs, milk, and melted fat are mixed together and added at once to the dry ingredients Quick-mix method Uses higher proportion of sugar and liquid Sift dry ingredients into bowl Add all fat and part of liquid Add eggs and remaining liquid

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 18 Over and Under Mixing Overmixing May toughen cakes especially if Lean mixture Higher protein flour used Compact cake Heavy or soggy Undermixing Coarse texture Thick cell walls Concave surface especially if a rich mixture

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 19 Preparation of Pans Prepare pans before mixing batter Grease pans Bottoms and sides Bottoms only Greased and lightly floured Use of wax or parchment paper

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 20 Baking Baking temperatures Cooling before removal from pan Microwave baking

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 21 Unshortened Cakes Do not include shortening or other types of added fat Angel food Egg whites only Yellow sponge Whole egg

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 22 Angel Food Ingredients Egg whites Beat to foam Warm to room temperature before beating Avoid oil or egg yolk contact Do not beat in plastic bowl Flour Cake flour is preferable

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 23 Angel Food Ingredients Sugar Stabilizes egg white foam Sweetens Aids in browning Produces tender cake Cream of Tartar Produces a white cake Stabilizes egg white foam Prevents shrinkage of cake Produces more tender cake

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 24 Mixing Angel Food Beat eggs Need good volume without over beating Usually beat part of sugar into eggs Gently fold flour and sugar mixture into beaten eggs whites

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 25 Other Considerations Pans are not greased Baking Temperatures Cooling

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 26 Sponge Cakes Preparation methods Separated Whole egg Baking

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 27 Cookies Rolled Dropped Bar Pressed Molded Icebox or refrigerator

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 28 Cookie Ingredients Like cakes – ingredients vary Usually all-purpose flour For crisp cookies Rich in fat, sugar, or both

Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 29 Mixing and Baking Conventional mixing method most common Baking Usually on cookie sheets Carry over baking