2. Cakes Section 30-2

3. ©2002 Glencoe/McGraw-Hill, Culinary Essentials Types of Layer Cakes Pound: Contain one pound each of butter, flour, sugar, and eggs. Sponge or Foam: Airy, light texture due to the amount of air whipped into the eggs. Angel Food: Air is whipped into egg whites leavens the cake.

4. Section 30-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Types of Layer Cakes (continued) Chiffon: Egg yolks and sugar are whipped, then flour is added. Egg whites are whipped and folded in to lighten the mixture. High-Ratio Layer: Contains high ratio of liquids and sugar yielding a moist and tender texture.

5. Section 30-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Cake Mixing Methods Creaming. Blending (also called Two-Stage). Sponge or Foam. Angel Food. Chiffon.

6. Section 30-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials High-Fat or Shortened Cakes (See page 678.) Mixing Methods: –Creaming Method. –Blending or Two-Stage Method.

7. Section 30-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Low-Fat or Foam-Type Cakes (See page 679.) Mixing Methods: –Sponge or Foam Method. –Angel Food Method. –Chiffon Method.

8. Section 30-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Panning & Scaling Cakes Coat pan with fat and flour or line with parchment paper. Fill pans 1/2- to 2/3- full, spreading the batter evenly. Scale batter to make cakes a consistent size. See Fig. 30-11 on page 681.

9. Section 30-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Baking Cakes Preheat oven to correct temperature. Make sure oven shelves are level. Make sure pans do not touch.

10. Section 30-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Baking Cakes (continued) Determining Doneness: –Cake tester comes out clean. –Center springs back when pressed. –Pulls away from sides of pan. Cool at least 15 minutes before removing from pan.

11. Section 30-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Icing & Buttercreams Icing: Provides a protective layer that seals in moisture; adds flavor. Types of Buttercream: –Simple. –French. –Italian. –German. –Swiss.

12. Section 30-2 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Icing Cakes 1.Match icing type to cake. 2.Tap off loose crumbs 3.Ice top layer from the center out. 4.Spread icing down the sides. 5.Smooth surface before decorating.