1. Baking, Types, & Mixing Methods
Cakes
Baking, Types, & Mixing Methods

2. Mixing Shortened Cakes/Cookies
Combine shortening and/or butter (fat) with sugar until creamed
Add eggs one at a time
Add dry & liquid ingredients; beginning & ending with dry
Beat just until mixed

3. Mixing Unshortened Cakes
Ingredients should be at room temperature
Stiffly beaten egg whites are folded in to batter
Angel food has no fat
Chiffon contains oil

4. Cake Types Shortened Most cakes Pound cake is an example Should be:
Velvety & light
Small cells w/ thin walls
Crust is thin & evenly browned
Mild & pleasing taste

5. Cake Types Unshortened Angel Food Contains no fat Uses only egg whites
Should be light, porous, airy
Should be tender & moist but not gummy
Volume should be large

6. Cake Types Unshortened Sponge Uses whole eggs Has very little fat
Should be tender but not gummy
Texture should be spongy

7. Cake Types Unshortened Chiffon Contains oil as well as whole eggs
Should be moist & tender
Should have pleasing flavor
Should have large volume (not as large as angel food)

8. Cake Types Unshortened Charlotte
Made from gelatin, pudding, & whipping cream
Lady Fingers hold the shape
More of dessert than cake

9. Mixing Methods Creaming Method
All ingredients should be at room temperature
Produces a thick, creamy batter
Steps:
Cream butter &/or shortening, sugar, & salt. Cream the mixture on medium until light & fluffy
Add eggs and other liquid ingredients gradually in small amounts.
Add the sifted, dry ingredients and mix on low speed to incorporate all ingredients.

10. Mixing Methods Blending Method Also called the 2-stage method
Produces a smooth batter
Also uses high amounts of sugar& liquids
Steps:
Blend sifted flour, sugar, chemical leavening agents & other dry ingredients
Add oil & ½ the liquids; mix on low until ingredients are moistened
Increase speed to medium; scrape down the sides & add remaining liquid
Blend on low for about 3 minutes

11. Mixing Methods Sponge or Foam Method
Leavening is produced by the beaten eggs
Greater foam is formed when ingredients are at room temp.
Steps:
Melt butter & set aside
Heat sugar & eggs in double boiler, stirring constantly to about 110
Beat eggs on high until they are thick & fluffy
Sift all dry ingredients; fold into the foam—by hand
Fold in melted butter; DO NOT OVER MIX!

12. Mixing Methods Angel Food Method
Based on egg white foam; will have a high-volume foam
Steps:
Whip egg whites with ½ the sugar, salt, & cream of tartar; sugar needs to be gradually added to reach full volume
Sift the remaining sugar with flour; fold mixture into the egg white foam just until absorbed

13. Mixing Methods Chiffon Method
Closely related to angel food method except whole egg is used
Steps:
Whip egg yolks & ½ sugar to full volume; will be pale yellow
Fold in sifted flour & other dry ingredients
Whip the egg whites & remaining sugar until a meringue with medium to stiff peaks forms
Gently fold into yolk mixture a small amount at a time

14. Pan Prep & Scaling Pan Prep Scaling
Need to be prepared BEFORE batter is mixed
Either sprayed with an oil & flour mixture or greased and dusted with flour; Extra should be tapped out to prevent cake from being doughy
Some can be lined with parchment paper
Scaling
Place prepared cake pan on left side of scale
Balance to zero
Set for desired weight; then add batter to pan until balances

15. Testing Doneness 3 main tests:
A pick or cake tester comes out clean when inserted into the center
Top springs back when lightly pressed
Pull slightly away from sides of the pan