Good Afternoon and Happy New Year Cakes Today

Good Afternoon and Happy New Year! ! Cakes! Today we are: Learning vocabulary Learning about different kinds Next Class: Baking Cake

Cakes… § § Are one of the most popular desserts Add festivity to many special occasions Make a plain meal special Are high in calories

Cakes: 2 groups Shortened and Unshortened § Shortened – contain fat § Also called butter cakes § Contain leavening agents § Are tender, moist and velvety

Unshortened -contain no fat § Also called foam cakes § Are light and fluffy § Leavened by air and steam § Angel food and sponge cake § Angel – contain just egg whites § Sponge-contain whole eggs § Paula Deen's Molton Cake

Chiffon Cakes § Cross between shortened and unshortened § Contain fat like shortened § Contain beaten egg whites like unshortened § Large volume but not as light as unshortened

Cake Ingredients § § § Flour Sugar Eggs Liquid Salt Cream of Tartar – in unshortened cakes

Flour § Gives structure to a cake § Gluten develops when flour is moistened § And mixed holds the leavening gases that form as the cakes bake § Cake flour or all-purpose flour § Cake flour makes it more delicate and tender § Has lower protein content=yields less gluten § More finely ground than all-purpose

Sugar § § Gives sweetness to cakes Tenderizes the gluten Improves the texture of cake Should be free of clumps § Especially have to watch if using brown sugar

Eggs § Improve both the flavor and color of cakes § Coagulated egg proteins also add structure to cakes § Angel and sponge cake – eggs are important for leavening § hold the air that is beaten into them, evaporation of liquid from the egg whites creates steam

Liquid § § § Provides moisture Helps blend ingredients Most call for milk § Could also be: § Buttermilk § Sour milk § Fruit juices § Water

Salt § Provides flavoring § Cakes require a smaller amount than quick breads and yeast breads

Fat § Tenderizes the gluten § Shortened cakes may contain: § Butter § Margarine § Hydrogenated vegetable shortening § Chiffon cakes contain oil instead

Leavening agents § Added to most shortened cakes to make the cakes rise and become porous and light § Most call for baking powder or baking soda

Cream of tartar § § An acid Makes egg whites whiter Makes cake grain finer Stabilizes the egg white proteins § Increases the volume of the baked cake

Flavorings § § § Not essential Help make cake special Can add spices, extracts, fruits, nuts, poppy seeds, coconut § Good Eats Cake