Creative Cooking 2 Cakes

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Presentation transcript:

Creative Cooking 2 Cakes

Cakes are a quick baked product Generally of a light consistency

Cakes 3 types of cakes

Shortened (butter cakes) Contain a Solid Fat such as butter, shortening, margarine. Leavened by baking powder or baking soda Examples: Basic chocolate or white cakes

More shortened cakes Pound cake

Unshortened (foam cakes) Contain no fat Leavened by air beaten into egg whites Example: Angel Food cake

Chiffon Cross between a shortened and unshortened cake Contains fat (oil) like a shortened cake and beaten egg whites like the unshortened cake Example: cake rolls

Sponge cake is a combination cake

Cakes contain similar ingredients: Flour To provide structure

Sugar To sweeten, Tenderize the gluten And improve texture

Egg – to improve flavor and color adds nutrients, provide structure helps to leaven if egg whites are whipped

Liquid – moisture to help blend ingredients Water Milk

Salt – flavor

Fat – tenderize the gluten Make it easier to chew

Leavening agents – to make cake rise

Flavorings Like vanilla and almond

Cream of tartar – used in whipped egg whites to stabilize proteins

Pans Pans for shortened cakes should be greased and floured

*** NEVER grease pans for unshortened cakes***

Cake Mixing methods

Conventional method 1. Cream fat and sugar together 2. Beat eggs into creamed fat and sugar

3. Add dry ingredients alternatively with liquids

Quick mix method one bowl method (usually a cake mix) Mix dry ingredients in mixing bowl Beat fat and part of liquid with the dry ingredients 3. Add remaining liquid and unbeaten eggs

Testing for Doneness Shortened cake: Touch top of cake lightly in center with fingertip, if it springs back, its done. Insert toothpick into center and if it comes out clean it’s done. .

Unshortened cake: Pulls away from the sides of pan Cracks on top.

Keys to successful cakes Measure accurately Too much and you have a dry cake, Too little and cake is flat

Correct balance of fat to flour

Correct balance of sugar Too little and top rounds Too much and cake collapses

Don’t over mix

Fill batter correct amount to pan Too much will bake over edge Too little makes cake flat

Baking cakes Make sure heat is free to circulate in oven

Allow cake to cool ten minutes Then remove from pan

Cakes to be made in lab Angel Food Cake

Colonial inn sponge cake

Carrot pineapple cake

Marbled pound cake

Heavenly Chocolate Cake

Chocolate Chip Chiffon cake