1. Cakes!

2. 2 Groups: Shortened Cakes Unshortened Cakes Contain Fat Contain NO Fat
AKA: butter cakes
Some contain leavening agents.
Tender, moist, and velvety.
Unshortened Cakes
Contain NO Fat
AKA: foam cakes
Leavened by air and steam.
Angel food cakes contain just egg whites.
Sponge cakes contain whole eggs.
Light and fluffy

3. How about a mixture of the two?
Chiffon Cakes
Cross between shortened and unshortened cakes.
They contain fat like shortened cakes.
Contain beaten egg whites like unshortened cakes.

4. Flour Sugar Gives structure. Gives sweetness to cakes. Tenderizes
All purpose flour or cake flour
Cake flour contains lower protein content.
Yields less gluten.
Gluten is what makes cake stretchy and elastic.
Sugar
Gives sweetness to cakes.
Tenderizes

5. Eggs Liquid Improve both flavor and texture of cakes.
Coagulated egg protein adds structure to cakes.
In angel food and sponge cakes, eggs are important for leavening.
Leavening = what makes our cake rise!
Liquid
Provides moisture and helps blend ingredients.
Most cakes recipes call for fresh milk.
Some use buttermilk, fruit juice, or water.
In angel food cakes, egg whites are the only source of liquid needed.

6. Salt Fat Provides flavoring. Tenderizes the gluten.
Requires only a small amount of salt.
Fat
Tenderizes the gluten.
Shortened cakes contain butter, margarine, or vegetable shortening.
Chiffon cakes contain oil instead.

7. Leavening Agents Added to make cakes rise!
Baking powder, or baking soda are most commonly used.
Angel food or sponge cake recipes call for cream of tartar.
Acid that makes egg whites whiter, and cake grains finer.
Stabilizes the egg white proteins.
Increases volume of baked cakes!

8. Flavorings Are not essential ingredients.
Can help to make a cake special.

9. Measuring Ingredients
Too much flour = compact and dry
Too little flour = coarse and may fall in the center
Too much fat = heavy and course and may fall
Too little fat = tough
Too much liquid = soggy and heavy
Too little liquid = dry
Too many eggs = rubbery and tough

10. Mixing Cakes Over mixing = over developed gluten
Makes for a tough cake
Over mixing angel food cakes = air will be lost.
Results in a low volume.

11. Baking Cakes Correct pan size = rounded top!
Should grease and flour the pans for shortened cakes.
You should NOT grease the pans for unshortened cakes.
Cake baked too long may be dry!

12. 2 Methods Conventional Quick Mix
Cream fat and sugar together until light and fluffy.
Beat in eggs
Add dry ingredients alternately with the liquid.
Quick Mix
AKA: One bowl method
Takes less time.
Measure dry ingredients into the mixing bowl.
Beat the fat and part of the liquid with dry ingredients.
Add the remaining liquid and unbeaten eggs last.

13. Testing for doneness Lightly touch the center with your fingertip.
If the cake springs back it is baked.
Can also do the toothpick test.
Let cakes cool in pan for at least 10 minutes after baking.

14. Velvety and light.
Small, fine cells with thin walls.
Crusts are evenly browned.
Top crust is smooth or slightly pebbly and gently rounded.
The flavor is mild and pleasing.

15. Shortened cakes that contain no leavening agents.
Rely on air and steam for leavening.
More compact.
Have a closer grain.

16. Ingredients need to be at room temperature.
Cold egg whites will not achieve maximum volume.
Beat egg whites with some sugar until stiff.
Carefully fold the flour and remaining sugar into the beaten egg whites.
Pour into a ungreased tube pan.

17. Angel food cake = large volume Spongy interior
Tender moist, but not gummy
Sponge cake = contain whole eggs rather than just egg white.
Need to beat egg yolks until thick and lemon color, then add:
Liquid, sugar, salt
Gently fold the flour into the mixture.
Lastly fold the stiffly beaten egg whites into the flour- yolk mixture.

18. Follow these steps:
Combine egg yolks, oil, liquid, and flavorings with the dry ingredients.
Beat until smooth.
Beat egg whites with the sugar and cream of tartar.
Lastly fold the egg white mixture into the other mixture.

19. Large volume.
Moist interior.
Tender with a pleasing flavor.

20. Shortened cakes can microwave well.
Cakes cooked in the microwave will not have the brown color.
Use medium power.
Must rotate cake.
Complete cooking the last few minutes on HIGH power.

21. Available to purchase.
Can make from scratch.
Frosting can enhance the flavor and appearance of cakes.