1. Types of cakes

2. Shortened cake Type of fat - solid fat such as shortening or butter Texture - tender, moist and velvety Example - pound or butter cake

3. Unshortened cake Type of fat - no fat Texture - light and fluffy Leavening agent - air and steam Examples - angel food cake

4. Unshortened continued When preparing…beat egg whites and fold in flour To cool…turn upside down Pan type used…tube pan Important vocabulary - fold – gently combine ingredients from the bottom to the top - egg foam soft peak stage stiff peak stage Precaution - getting egg yolk in the mixture

5. Questions What cake did we make yesterday? How do you know?