1. Cakes Baking, Types, & Mixing Methods

2. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at a time Add dry & liquid ingredients; beginning & ending with dry Beat just until mixed

3. Mixing Unshortened Cakes Ingredients should be at room temperature Stiffly beaten egg whites are folded in to batter Angel food has no fat Chiffon contains oil

4. Cake Types Shortened Most cakes Pound cake is an example Should be: Velvety & light Small cells w/ thin walls Crust is thin & evenly browned Mild & pleasing taste

5. Cake Types Unshortened Angel Food Contains no fat Uses only egg whites Should be light, porous, airy Should be tender & moist but not gummy Volume should be large

6. Cake Types Unshortened Sponge Uses whole eggs Has very little fat Should be tender but not gummy Texture should be spongy

7. Cake Types Unshortened Chiffon Contains oil as well as whole eggs Should be moist & tender Should have pleasing flavor Should have large volume (not as large as angel food)

8. Cake Types Unshortened Charlotte Made from gelatin, pudding, & whipping cream Lady Fingers hold the shape More of dessert than cake

9. Mixing Methods Creaming Method All ingredients should be at room temperature Produces a thick, creamy batter Steps: Cream butter &/or shortening, sugar, & salt. Cream the mixture on medium until light & fluffy Add eggs and other liquid ingredients gradually in small amounts. Add the sifted, dry ingredients and mix on low speed to incorporate all ingredients.

10. Mixing Methods Blending Method Also called the 2-stage method Produces a smooth batter Also uses high amounts of sugar& liquids Steps: Blend sifted flour, sugar, chemical leavening agents & other dry ingredients Add oil & ½ the liquids; mix on low until ingredients are moistened Increase speed to medium; scrape down the sides & add remaining liquid Blend on low for about 3 minutes

11. Mixing Methods Sponge or Foam Method Leavening is produced by the beaten eggs Greater foam is formed when ingredients are at room temp. Steps: Melt butter & set aside Heat sugar & eggs in double boiler, stirring constantly to about 110 Beat eggs on high until they are thick & fluffy Sift all dry ingredients; fold into the foam—by hand Fold in melted butter; DO NOT OVER MIX!

12. Mixing Methods Angel Food Method Based on egg white foam; will have a high- volume foam Steps: Whip egg whites with ½ the sugar, salt, & cream of tartar; sugar needs to be gradually added to reach full volume Sift the remaining sugar with flour; fold mixture into the egg white foam just until absorbed

13. Mixing Methods Chiffon Method Closely related to angel food method except whole egg is used Steps: Whip egg yolks & ½ sugar to full volume; will be pale yellow Fold in sifted flour & other dry ingredients Whip the egg whites & remaining sugar until a meringue with medium to stiff peaks forms Gently fold into yolk mixture a small amount at a time

14. Pan Prep & Scaling Pan Prep Need to be prepared BEFORE batter is mixed Either sprayed with an oil & flour mixture or greased and dusted with flour; Extra should be tapped out to prevent cake from being doughy Some can be lined with parchment paper Scaling Place prepared cake pan on left side of scale Balance to zero Set for desired weight; then add batter to pan until balances

15. Testing Doneness 3 main tests: A pick or cake tester comes out clean when inserted into the center Top springs back when lightly pressed Pull slightly away from sides of the pan