1. CAKES

2. 5 Basic Varieties Pound Pound Sponge Sponge Angel Food Angel Food Chiffon Chiffon High Ratio High Ratio

3. Texture, Moisture and Sweetness All determined by the ratio of ingredients All determined by the ratio of ingredients Sugar and Fat Sugar and Fat  Weaken structure and give tenderness Liquids, Eggs and Flour Liquids, Eggs and Flour  Give support by forming gluten and other proteins High Fat Cakes (pound) High Fat Cakes (pound)  Use baking powder  Need air to be creamed into batter to improve leavening action Low Fat Cakes (sponge) Low Fat Cakes (sponge)  Leaven with air whipped into an egg batter  “springy” texture make them a good choice to use in layered desserts

4. Cake Mixing Methods Creaming Creaming Sponge/Foam Sponge/Foam Blending Blending Angel Food Angel Food Chiffon Chiffon

5. Creaming Method Start with room temp. ingredients Start with room temp. ingredients Cream fat, sugar and salt Cream fat, sugar and salt Add eggs, beat until fluffy Add eggs, beat until fluffy Add sifted, dry ingredients Add sifted, dry ingredients

6. Sponge/Foam Method Heat sugar and eggs together Heat sugar and eggs together Sift dry ingredients and incorporate Sift dry ingredients and incorporate Fold in melted butter Fold in melted butter Bake immediately Bake immediately

7. Blending Method Blend sifted, dry ingredients Blend sifted, dry ingredients Add shortening, mix until moistened Add shortening, mix until moistened Scrape bowl while increasing mixing speed Scrape bowl while increasing mixing speed

8. Angel Food Method Whip egg whites w/ sugar, salt & cream of tartar Whip egg whites w/ sugar, salt & cream of tartar Sift remaining ingredients and fold in Sift remaining ingredients and fold in

9. Chiffon Method Whip egg yolk and sugar Whip egg yolk and sugar Fold in sifted dry ingredients Fold in sifted dry ingredients Whip egg whites and more sugar to make a meringue Whip egg whites and more sugar to make a meringue Fold in meringue to batter Fold in meringue to batter

10. Pan Prep Prepare pans before mixing Prepare pans before mixing Lightly grease and flour, some times using sugar instead Lightly grease and flour, some times using sugar instead

11. Doneness Toothpick comes out clean Toothpick comes out clean Center springs back when touched Center springs back when touched Pulls away from the sides of the pan Pulls away from the sides of the pan Always cool completely in the pan (may break) Always cool completely in the pan (may break)

12. Storage Wrap tightly or put in air tight container Wrap tightly or put in air tight container Refrigerate or freeze Refrigerate or freeze Bring to room temp before serving Bring to room temp before serving Undecorated and properly stored, cakes can be kept for up to 1 month, but will dry over time Undecorated and properly stored, cakes can be kept for up to 1 month, but will dry over time