1. Cakes Foods II 5-27-2016/5-31-2016 Test 6.0 Yeast Breads
Obj. 7.0-Test Apply procedures to prepare and serve cakes, fillings and frostings
Student Input: Section 30.2 (Culinary Book) p. 675 complete key terms & Knowledge check on p Copy chart on page 681 (take notes from this chapter).

2. Bellringer What is your favorite kind of cake and why?
Have you every prepared it?
If you had to guess on the ingredients, what do you think went into preparing the cake?

3. Cake Types 2 basic types of cakes High fat or shortened cakes
Ex: Pound cake
Unshortened or foam-type cakes
Ex: Genoise, Angel Food cake

4. Cake Types Shortened Cakes
Examples include pound cakes, butter cakes, high ratio layer cakes
These cakes contain fat (butter, margarine, Crisco)
Generally use baking powder as the leavening agent
Pound Cake is the exception. It is leavened only with eggs. There is no chemical leavener in it.

5. 2 Ways of Mixing Shortened Cakes
Creaming mixing method used
This method is sometimes called the standard method.
How to…
Fat and sugar are combined first
Beat until light and fluffy
Beat the eggs, one at a time, into the creamed fat and sugar
Add dry ingredients alternately with the liquid
Begin and end with dry ingredients!
Blending mixing method used (2 stage method)
Gets its name because the liquids are added in 2 stages!
How to…
Blend dry ingredients together
Add fat and ½ liquid
Mix on medium for 5 minutes
Scrape sides and add remaining liquids and eggs in 3 parts.
Blend on low for 3 minutes

6. Cake Types How to make a Genoise Cake Unshortened cakes Genoise
3min
Unshortened cakes
Sometimes called foam cakes
Examples: Angel Food, Genoise cakes
Contain little or no fat
Leavened with air that is whipped into the egg foam
Genoise -- Usually thin sponge layers that are then stacked with a variety of fillings, mousses, fruits and icings.
Genoise

7. Mixing Unshortened Cakes
Sponge Method
Made with an egg foam that contains yolks
How to…
Have all ingredients at room temp
Heat sugar and eggs in double boiler to about 110°F
Beat eggs on high for mins. Until thick and fluffy
Sift all dry ingredients and fold into foam
Be careful not to deflate the foam
Fold in melted butter
Pan and bake immediately. Delays will cause a loss in volume.
Fraisier—sponge cake

8. Mixing Unshortened Cakes
Angel Food Method used (NO YOLKS!!)
How to…
Have all ingredients at room temperature
Whip egg whites, sugar, and cream of tartar to full volume
What does cream of tartar do?
Stabilizes the egg foam and makes the meringue less likely to weep.
Sift other dry ingredients
Fold into whites
Angel Food Cake

9. Chiffon Cakes Chiffon cakes Chiffon Cake
A cross between a shortened and unshortened cakes
Contain fat and leaveners like shortened cakes and beaten egg whites like unshortened cakes
Have large volume but not as light and fluffy as unshortened cakes
Chiffon Cake

10. Mixing Chiffon Cakes Chiffon Mixing Method used How to…
Sift dry ingredients into mixing bowl
Gradually add liquid ingredients (includes egg yolks)
Whip egg whites and sugar together in separate bowl
Fold egg whites mixture into flour-liquid mixture