cake basics Introduction b Cake making is an

cake basics

Introduction b Cake making is an exact science. … so … b Measure carefully! Do not add extra or less of an ingredient. b Use the correct size pan. b Use the correct oven temperature. b

Types of Cakes b shortened or butter margarine or shortening or butter b foam leavened by beaten egg whites • angel food cake (no fat) • sponge cake ( usually whole eggs, margarine) • chiffon (egg yolks and whites, oil)

Cake Ingredients b Flour - structure b sugar - flavor (texture, browning) b eggs - texture ( color) b fat - tenderness, keeping quality b liquid - moisture to blend ingredients b leavening agents - rise (light, porous in texture) b flavor ingredients - flavor

Gluten b cake flour: less gluten b over mixing over develops gluten in cakes: tough b fat and sugar tenderize gluten b egg protein adds strength to gluten framework

Two Butter Cake Mixing Methods Conventional • cream sugar and fat • beat in eggs • add dry ingredients alternately with milk Quick • sift dry ingredients together • add 1/2 milk/fat then beat • add rest liquid/eggs then beat 2 min.

Conventional Method versus Quick Method b quick method faster (adding alternately means 5 additions) b flour added differently in each b eggs not creamed with sugar and fat in quick method

Foam Cake Method b Beat egg white then fold in flour b Be careful not to get any fat in egg whites!!

Testing for Doneness b Gently touch with CLEAN finger if leaves impression then not done yet b Inset toothpick/cake tester in center • if wet food clings to it then not done yet • if clean then done, remove from oven

Two Types of Cake Frosting b Cooked b Uncooked

What happens when cakes are baked? b HEAT happens! b Cakes rise b Cakes change form

Reasons Cakes Rise b Incorporated air expands b Liquids steam b Baking powder/soda leavening gases b Gluten traps all of the above to form framework of cakes

Reasons Cakes change Form b HEAT! b Liquid evaporates b Egg proteins coagulate (like fried eggs) b Flour firms up

High Altitudes Difference in atmosphere at high altitudes versus sea level is lower pressure. . . so. . . b cake rises faster b gases/steam/air expand more b liquid will vaporize/evaporate faster

High Altitude Solutions b Increase flour to strengthen so holds increased expansion of gases b increase liquid to compensate for greater evaporation so cake stays moist b increase baking temperature to “set” faster rising cake sooner

Conclusion So. . What happens when cakes are baked? And What are 3 solutions for high altitude baking?