Cakes.

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Chapter 44 Cakes.

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Presentation transcript:

Cakes

2 classes of cakes Shortened Cakes: Also called “butter cakes” Contain fat Solid fat: butter, margarine or vegetable shortening. Liquid fat: oil Leavened by chemical agents Unshortened Cakes: Also called “foam cakes” Contain NO fat Leavened by steam and air

Cake continued. Shortened Texture: tender, moist and velvety. Eggs: use whole egg Example: cake Unshortened Texture: light and fluffy Eggs: only use egg whites Example: angel food cake

Chiffon Cakes Cross between shortened and unshortened cakes Contain fat (shortened) Use beaten egg whites (unshortened) Large volume but not as light as unshortened.

Mixing Methods: Conventional Method Cream sugar with fat Beat in eggs Add dry ingredients alternately with liquid Beat 2 min.

Mixing Methods: Quick Method Sift dry ingredients Add ½ of the milk & all of the shortening. Beat 2 min. (300 strokes w/spoon) Add the rest of the liquids & eggs Beat 2 min. more

Cake Ingredients Creates the structure of the cake Cake flour Contains less gluten More velvety Delicate All-purpose flour Contains more gluten Remove 2 Tbsp. per cup of flour Sift the flour

Sugar: Eggs: Functions: Flavor Improves texture Helps brown the cake Brown or white (granulated) sugar Use the one the recipe calls for Eggs: Improve color and texture Make the cake light and fluffy

Helps blend ingredients Examples: Milk Buttermilk Juice Pop Liquid: Provides moisture Helps blend ingredients Examples: Milk Buttermilk Juice Pop

Salt: Provides flavoring. Fat: Tenderizes the gluten. Shortened cakes contain butter, margarine or vegetable shortening. Chiffon contain oil.

Leavening: Flavoring: Causes cake to rise Cake becomes porous (holes in it) Examples: Baking Powder, Baking Soda and Air Flavoring: Add flavor. Example: spices, extracts, nuts, fruits.

Baking cakes Follow directions for: Specific pans Oven temperature Baking time Pan size Too largecake will not brown Too smallbatter will overflow Pan type Aluminum Pans  give the cake a light, dull finish Dark, Coated Pans give the cake a dark, heavy crust

Baking Cakes Prepare as directed Do not grease sides of pan Preparing Pans Prepare as directed Grease & lightly dust with flour Shake out extra Or line with waxed paper cut to size Do not grease sides of pan Fill pans half full