Cakes 2 classes of cakes Shortened Cakes Also

Cakes

2 classes of cakes ¢ ¢ Shortened Cakes: Also called “butter cakes” l Contain fat • Solid fat: butter, margarine or vegetable shortening. • Liquid fat: oil l Leavened by chemical agents ¢ ¢ Unshortened Cakes: Also called “foam cakes” Contain NO fat Leavened by steam and air

Cake continued. ¢ ¢ Shortened Texture: tender, moist and velvety. Eggs: use whole egg Example: cake ¢ ¢ Unshortened Texture: light and fluffy Eggs: only use egg whites Example: angel food cake

Chiffon Cakes ¢ ¢ Cross between shortened and unshortened cakes Contain fat (shortened) Use beaten egg whites (unshortened) Large volume but not as light as unshortened.

Mixing Methods: Conventional Method 1. Cream sugar with fat 2. Beat in eggs 3. Add dry ingredients alternately with liquid 4. Beat 2 min.

Mixing Methods: Quick Method 1. Sift dry ingredients 2. Add ½ of the milk & all of the shortening. 3. Beat 2 min. (300 strokes w/spoon) 4. Add the rest of the liquids & eggs 5. Beat 2 min. more

Cake Ingredients ¢ Flour: –Creates the structure of the cake –Cake flour • Contains less gluten • More velvety • Delicate –All-purpose flour • Contains more gluten • Remove 2 Tbsp. per cup of flour –Sift the flour

¢ Sugar: l l l ¢ Functions: • Flavor • Improves texture • Helps brown the cake Brown or white (granulated) sugar Use the one the recipe calls for Eggs: l l Improve color and texture Make the cake light and fluffy

¢ Liquid: • Provides moisture • Helps blend ingredients • Examples: – Milk – Buttermilk – Juice – Pop

¢ ¢ Salt: l Provides flavoring. Fat: l Tenderizes the gluten. l Shortened cakes contain butter, margarine or vegetable shortening. l Chiffon contain oil.

¢ Leavening: Causes cake to rise l Cake becomes porous (holes in it) l Examples: l • Baking Powder, Baking Soda and Air Flavoring: Add flavor. l Example: spices, extracts, nuts, fruits. l

Baking cakes ¢ ¢ ¢ Follow directions for: l Specific pans l Oven temperature l Baking time Pan size l Too large cake will not brown l Too small batter will overflow Pan type l Aluminum Pans give the cake a light, dull finish l Dark, Coated Pans give the cake a dark, heavy crust

Baking Cakes ¢ Preparing Pans l Prepare as directed • Grease & lightly dust with flour • Shake out extra • Or line with waxed paper cut to size l Do not grease sides of pan l Fill pans half full