22 classes of cakes Shortened Cakes: Also called “butter cakes” Contain fatSolid fat: butter, margarine or vegetable shortening.Liquid fat: oilLeavened by chemical agentsUnshortened Cakes:Also called “foam cakes”Contain NO fatLeavened by steam and air
3Cake continued. Shortened Texture: tender, moist and velvety. Eggs: use whole eggExample: cakeUnshortenedTexture: light and fluffyEggs: only use egg whitesExample: angel food cake
4Chiffon Cakes Cross between shortened and unshortened cakes Contain fat (shortened)Use beaten egg whites (unshortened)Large volume but not as light as unshortened.
5Mixing Methods: Conventional Method Cream sugar with fatBeat in eggsAdd dry ingredients alternately with liquidBeat 2 min.
6Mixing Methods: Quick Method Sift dry ingredientsAdd ½ of the milk & all of the shortening.Beat 2 min. (300 strokes w/spoon)Add the rest of the liquids & eggsBeat 2 min. more
7Cake Ingredients Creates the structure of the cake Cake flour Contains less glutenMore velvetyDelicateAll-purpose flourContains more glutenRemove 2 Tbsp. per cup of flourSift the flour
8Sugar: Eggs: Functions: Flavor Improves texture Helps brown the cake Brown or white (granulated) sugarUse the one the recipe calls forEggs:Improve color and textureMake the cake light and fluffy
9Helps blend ingredients Examples: Milk Buttermilk Juice Pop Liquid:Provides moistureHelps blend ingredientsExamples:MilkButtermilkJuicePop
10Salt:Provides flavoring.Fat:Tenderizes the gluten.Shortened cakes contain butter, margarine or vegetable shortening.Chiffon contain oil.
11Leavening: Flavoring: Causes cake to rise Cake becomes porous (holes in it)Examples:Baking Powder, Baking Soda and AirFlavoring:Add flavor.Example: spices, extracts, nuts, fruits.
12Baking cakes Follow directions for: Specific pans Oven temperature Baking timePan sizeToo largecake will not brownToo smallbatter will overflowPan typeAluminum Pans give the cake a light, dull finishDark, Coated Pans give the cake a dark, heavy crust
13Baking Cakes Prepare as directed Do not grease sides of pan Preparing PansPrepare as directedGrease & lightly dust with flourShake out extraOr line with waxed paper cut to sizeDo not grease sides of panFill pans half full