2. CAKES

3. Are easy to make –Accurately measuring ingredients is essential for good results. Cake recipes sometimes call for cake flour,which is low in gluten. –All-purpose flour may be used as a substitute. For each 1 cup of cake flour, use 1 cup minus 2 Tbsp.

4. SHORTENED CAKES Rich and tender Most often contain a solid fat –Shortening, butter, or margarine Variety of flavors Standard mixing method used most often

5. Standard method for mixing cakes 1. Cream the solid fat and sugar until the mixture is light and fluffy 2. Beat the eggs into the mixture thoroughly, usually one at a time. 3. Sift the dry ingredients together. 4. Mix the liquids together.

6. 5. Add the dry ingredients to the creamed mixture alternately with the liquid. –Begin and end with the dry ingredients This helps keep the fat from separating, which could affect the texture. After each addition, beat the batter just enough to mix the ingredients

7. One bowl method Dry ingredients are combined by sifting or mixing. Solid fat, liquids, and flavoring are added and beaten with the dry ingredients until well blended. The eggs are beaten in last.

8. To check for doneness, insert toothpick in the center. –Free of wet batter, cake is done Characteristics of a shortened cake –Slightly rounded top with a tender, shiny crust. Inside, should have a fine, even grain and be moist and tender.

9. FOAM CAKES Leavened with beaten egg whites. Angel food, sponge, and chiffon cakes are examples

10. Angel Food Cakes Use only beaten egg whites for leavening They have neither egg yolks nor fat. Good low-fat, low- calories desserts.

11. Sponge Cakes Beaten egg yolks are added to the batter before the batter is folded into the egg whites. Some recipes call for baking powder as well.

12. Chiffon Cakes Include yolks, oil, and baking powder, which are blended and then folded into beaten egg whites.

13. Foam Cakes in general Must be baked in ungreased pans –As batter rises during baking, it clings to the sides of the pan. Tube pan is often used to bake cakes. Test for doneness, touch the top lightly, it should spring back. Cooled upside down in the pan to keep cake from losing volume.