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Cakes. 2 classes of cakes Shortened Cakes: Also called butter cakes Contain fat Solid fat: butter, margarine or vegetable shortening. Liquid fat: oil.

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Presentation on theme: "Cakes. 2 classes of cakes Shortened Cakes: Also called butter cakes Contain fat Solid fat: butter, margarine or vegetable shortening. Liquid fat: oil."— Presentation transcript:

1 Cakes

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

3 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

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

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

6 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

7 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

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

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

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

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

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

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

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