1. Chapter Cakes

2. Types of cakes Pound cake Sponge or foam cakes Angel Food cakes
Chiffon cakes
Cakes from mixes

3. 2 categories High fat (shortened) Low fat (unshortened)
Generally use baking powder as a leavener
Require air cells be creamed into the center of the fat cell
Example- pound cake
Low fat (unshortened)
Leavened from air that is whipped into the egg batter
Light and springy texture
Sponge cakes

4. How did pound cakes get their name?
Contain a pound of butter, flour, sugar and eggs
Typically flavored with vanilla, almond, or lemon.
Butter flavored pound cakes are the basis for all layer cakes
Considered a shortened cake

5. Sponge cakes AKA foam cakes
Light and airy texture because of large amounts of air whipped into the eggs.
Base of whipped, whole eggs
Unshortened cake

6. Angel Food cakes
Type of foam cake that is made with egg whites, not yolks - unshortened
Air is whipped into the egg whites that leaven the cake.
Cake must be finished quickly or it will collapse
Baked in a tube pan or loaf pan
Left ungreased and cooled upside down

7. Chiffon Cakes Variation of genoise cakes- unshortened
Made using whipped egg whites or meringue to lighten the mixture.
Egg yolks and part of the sugar are whipped to full volume then flour is added to the yolk and the sugar mixture. Then egg whites are whipped and folded in.
Less saturated fat than many cakes
Cooled upside down

8. High Ratio Layer Cakes High ratio of liquid and sugar
Very moist and tender texture
Tight and firm grain
Use paddle attachment to limit the amount of air mixed into the batter

9. Cake Mixing Methods Creaming- all ingredients room temperature
Blending-(2 stage method aka reverse creaming) liquid added in 2 stages. Produces a smooth batter. Moist, tight and firm grain
Watch 2 videos below which show each method

10. Sponge or foam- Leavening from air that is trapped in beaten eggs sponge cake method
Angel food Method- sugar whipped into egg white slowly angel food cake method
Chiffon Method-whip yolks and sugar to full volume, fold in sifted flour and fold in meringue. chiffon cake method

11. Pan prep Usually coated with fat and flour or parchment
Prepared before mixing so that once batter is mixed it can be poured immediately
Filled ½-2/3 full
If one pan has more batter than another, the fuller one will need more time to bake than the others.
Tap the filled pan on the counter to let large air bubbles escape

12. Baking cakes Preheating is essential Shelves should be level
Pans should not tough in the oven
Keep the door closed

13. Is it done? Pick or cake tester comes out clean when put in the center
Center of the cake springs back when lightly pressed
Pulls away slightly from the sides

14. Cooling In the pan 15 minutes Turn out onto cooling rack
Chiffon or angel food-
Loosen with a spatula or knife,
turn the cake over a rack and
carefully remove the pan from the cake

15. Icing and Buttercream Why use it?
Protective layer around the cake that seals in moisture
Adds richness and flavor

16. Types Simple buttercream French buttercream Italian buttercream
German buttercream
Swiss buttercream
Cooked frosting
Fondant
Flat
Royal

17. What to use… Icing should match cake
Heavy cake, heavy frosting (fudge frosting with chocolate cake)
Light cake, light frosting (Swiss buttercream with sponge cake)

18. How to apply Tap off loose crumbs from the cake
Place on a thin coat “crumb coat” on cake. This will hold crumbs to the cake and seal the cake for moisture.
Then place on a final coat after letting the crumb coat firm in the refrigerator for minutes

19. How to store Wrapped in air tight containers or plastic wrap
If not decorated, can be frozen for up to 1 month
If decorated, boxed or covered so they do not take on refrigerator odors.
Bring cake to room temperature to serve.

20. Prepared Mixes
Many contain all the ingredients except water and, sometimes, egg
Also contain emulsifiers to ensure even blending
Most mixes produce excellent volume, textures, and tenderness