2.  Describe five types of cakes and their mixing method  Demonstrate how to scale and pan cakes  Bake, cool, and serve cakes

3.  Pound Cake  Sponge or Foam Cakes  Angel Food Cakes  High-fat ratio layer cakes

4.  Cakes ingredients either weaken or strengthen a cakes structure and determine it’s texture, moisture, and sweetness

5.  Sugar and Fat helps weaken cake structure and give cake tenderness  On the other hand

6.  Both Eggs and Flour both have proteins that help give it strength and support  Liquid when combined with flour forms GLUTEN

7.  Generally use Baking Powder as the leavening agent  Ex. Wedding Cakes

8.  Contains a pound of butter, four, sugar, and eggs  Flavored to taste using vanilla, almond or lemon  Variations: Lemon Poppy Seed or choculate pound cake  Freeze up to 2 months  Refrig up to 1 week

9.  Have an airy, light texture because of large amounts of air whipped into the eggs  This type of cake DOES NOT rely on butter or fat for a base  Instead rely on whipped whole eggs for the base  European Genoise (Zhen-WAHZ) is an example of a sponge cake

10.  Can be the base for special desserts with layers of jam, chocolate, or fruit filling  Because whole eggs are used in the batter, sponge cakes are richer than Angel Food Cakes

11.  Type of foam cake made with egg WHITES, not egg YOLKS!  WORK QUICKLY! BE GENTLE!  Usually baked in tube pans  Left UNGREASED so batter can rise and attach to the sides of pan  Turn pan upside down to cool so it does not collaspe

12.  Healthier alternative to other cakes  Served plain, frosted,, topped with a chocolate or fruit flavored glaze, whipped cream or fresh fruit

13.  A variation of a Genoise cake  WET: egg yolk and sugar mixed to full volume  DRY: flour added to WET, sugar & yolk  Finally, egg whites & sugar are whipped to form the MERINGUE and then FOLDED in

14.  Have less saturated fat and cholesterol than any cake EXCEPT Angel Food Cakes and about half the fat of a Pound Cake  Freezer 2 months  Refrig 3 days

15.  Keep cakes from sticking!  Coat with fat & flour, parchment paper, or pan spray(type of grease)  Fill pans ½ to 2/3 full  Spread batter evenly using an offset spatula  Do not overwork batter!  For all but foam cakes, tap pan on counter to remove air bubbles

16.  First thing you should always do!  Fill ASAP when mixing is done  Coat pan by directions  Either fat & flour, PP, or pan spray  Tap out extra flour

17.  Important so that they are all the same size  High-Fat Cakes:  Round 8 inch> 14-18 oz.  Square 9X9 inch> 24 oz.  Loaf > 16-18 oz.

18.  Low-Fat Cakes:  Round 8 inch> 10 oz.  Sheet 18x26> 2 ½ lbs.  Tube (Angel-Chiffon 10 inch> 24-32 oz.

19.  Baking the cakes completes the chemical reactions begun when the batter was mixed  Pre-heat oven to temp  Adjust shelves correctly  Do not let pans touch each other  Keep door CLOSED!

20.  Use pick to see if it comes clean  Center of cake’s top springs back when lightly pressed  Pulls away slightly from sides of the pan

21.  May break if turned out of pan too early  Cool for 15 minutes  For a Chiffon or AFC, loosen cake using a spatula or knife  Put a cooling rack or tray on top of cake pan turning the cake pan and rack together carefully holding on to both

22.  Improves a cake by forming a protective layer around the cake that seals in moisture  Fudge-type icings hold up well on cakes and lasts longer in storage  Butter Creams used to make cakes taste better and look more attractive

23.  Be sure icing is not to heavy for the cake  Dense cakes go well with fudge-type icings or Simple BC or German BC  Lighter BC- Swiss BC & Italian BC go with sponge  Tap any loose crumbs off  Start from the center and work outward  Spread down the sides

24.  Simple Butter Cream: butter, shortening, pow sugar, egg whites, and van  :Italian BC: made with Italian Meringue and butter  French BC: made with beaten egg yolks and butter  German BC: made with butter, emulsified shortening, and fondant, a sugar syrup

25.  Swiss BC: made with Swiss Meringue & Butter

26.  Need air tight container  Plastic wrap  In frig  Bring to room temp before serving

27.  Creaming Method:  1) Cream fat, sugar, and salt on med speed 4-6 min until it is lighter in volume, texture, and color  2) Add eggs and other ingredients gradually in small amounts, beat on low speed after each addition  3) Add the sifted, dry ing and mix on low speed to incorporate wet & dry

28.  Called 2 stage because liquids are added in two stages  Produces a smooth batter  Use this method for high-fat ratio cakes  Which means using large amounts of liquids and absorb as well as emulsified shortening to absorb the liquids and sugar

29.  Blend the sifted four, sugar, chemical leaveners, and other dry ingredients for 30 seconds min speed  Add the emulsified shortening and half of the liquids  Mix on low speed until the ingredients are moistened  Increase the speed to med and mix for 5 min

30.  Scrape sides of the bowl and add the remaining liquid  Blend on low speed for 3 min

31.  In this method, leavening is formed from air that is trapped in the beaten eggs  Ingredients at room temp will give greater volume, creating a sponge like texture  Steps as followed:  1) When all ingredients are at room temp, melt the butter and set aside

32.  2) Heat sugar and eggs in a double boiler, stirring constantly, to about 110 degrees  3) Beat the eggs at high speed for 10-15 min, until they are thick and light  When properly beaten, the foam will fall in a ribbon- like shape when you lift the batter

33.  4) Sift all of the dry ing then carefully fold them into the foam  Do this stage by hand as not to deflate eggs  5) Fold in the melted butter, but do not OVERMIX!  6) Pan and bake batter ASAP, so not to lose volume

34.  Have no fat and are based on egg- white foam  Does contain a large amount of sugar  Gradually add the sugar as you whip  Steps:  1) Whip the egg whites with half the sugar, salt, and cream of tartar to full volume

35.  2) Sift the remaining half of the sugar with the flour. Fold the sugar and flour mixture into the egg-white foam just until it is absorbed

36.  1) Whip the egg yolks and half the sugar to full volume. They will be a pale yellow  2) Fold in sifted flour and other dry ingredients  3) Whip the EW and remaining half of the sugar until a meringue with medium to stiff peaks forms  4) GENTLY fold the meringue into yolk mix a small amount at a time