Cakes

Types of Cakes There are 2 main types of cakes: Butter: are made with fat. Such examples would be chocolate, white, pound, fruit, and spice. These are baked as a loaf, in layers or as cupcakes. Foam: are made without fat. These cakes use only air as a leavening agent and are baked in tube pans or can be made as a jelly roll. Examples are: angel food, sponge, and chiffon cakes.

Baking Butter Cakes Prepare your pans according to the recipe directions – but usually greasing the pan or lining the bottom with waxed or parchment paper. Use the conventional cake method which involves creaming the sugar, butter, and eggs together. To this you alternately add the dry and liquid ingredients; starting and ending with the dry. Pour into your prepared pans and bake the specified time.

Characteristics of a Butter Cake Exterior: good volume a flat or slightly rounded top smooth surface and uniform thickness a uniform golden brown on all surfaces Interior: an even, fine-textured grain A velvety moist crumb A good flavour of well blended ingredients.

Baking Foam Cakes To obtain the best volume, have the eggs at room temperature. Ensure all of your equipment is clean and grease free to ensure the cake rises to its full height. Beat the egg whites, gradually adding the sugar until you get very stiff peaks. If making a sponge cake you will beat the egg yolks next, then add to the egg whites and beat with the mixer again. Finally, using a rubber spatula gently fold in the sifted flour a bit a time until all is incorporated. When baked, invert the tube pan over a bottle, jar or glass and remove the cake when it is completely cooled.

Characteristics of a Good Foam Cake Exterior: a large volume which fills the baking pan. A flat or slightly rounded surface. A uniform delicate brown on all surfaces. Interior: a fine texture of uniformly small cells. A very light, slightly moist crumb. A pleasing delicate flavour.