1. Cakes

2. Kinds of Cakes Cakes are a part of many different celebrations in our lives. Birthdays, anniversaries, showers, weddings, holidays and family dinners are just a few. There are two kinds of cakes and one kind that is a cross between the other two. Shortened cakes are tender, moist, and velvety. They contain fat and usually

3. Kinds cont. a leavening agent. Sometimes these cakes are called butter cakes. Unshortened cakes, sometimes called foam cakes, contain no fat. They are leavened by air and steam. Angel food and sponge cakes (jelly rolls) are examples. Unshortened cakes are light and fluffy.

4. Kinds cont. Chiffon cakes are a cross between shortened and unshortened cakes. They contain fat and beaten egg whites.

5. Ingredients Flour gives structure to a cake. You can make cakes with cake flour or all-purpose flour. Sugar gives sweetness to cakes. It also helps tenderize the gluten and improves the texture of cakes. Eggs improve both the flavor and color of cakes. The coagulated egg proteins also

6. Ingredients cont. add structure to cakes. In angel food and sponge cakes, eggs are important for leavening. Eggs hold the air that is beaten into them, and the evaporation of liquid from the egg whites creates steam. Liquid provides moisture and helps blend ingredients. Liquids used can be milk, buttermilk, sour milk, juices or water.

7. Ingredients cont. In angel food cakes, egg whites are the only source of liquid needed. Salt provides flavoring. Fat tenderizes the gluten. Leavening agents are added to most shortened cakes to make the cakes rise and become porous and light.

8. Ingredients cont. Angel food and sponge cake recipes call for cream tartar. Cream of tartar is an acid that makes egg whites whiter and makes the cake grain finer. Cream of tartar also stabilizes the egg white proteins, which increases the volume of the baked cake. Flavorings are not essential ingredients in cakes, but they make cakes special.

9. The Science of Cakes Measuring: Too much or too little of one or more ingredients may affect the finished product. Flour – too much (compact and dry), too little (coarse and it may fall) Fat and sugar – too much (heavy, coarse cake, may fall), too little (tough)

10. Science cont. Liquids – too much (soggy and heavy), too little (dry and heavy) Eggs - too many (rubbery and tough) Mixing: Over mixing will cause the gluten to over develop and the cake will be tough.

11. Science cont. Baking: Cake structure is fragile so proper baking conditions are essential. 1.Preheat oven 2.Make sure shelves are level. 3.Do not let pans touch each other. 4.Bake at correct temperatures 5.Do not disturb cakes until they are finished rising and partially browned. 6.Test for doneness – springy center or toothpick

12. Science cont. Cooling and removing from pans: Cool for 10 minutes in pans. Run the tip of a spatula around the sides of the cake to loosen it. Invert onto a cooling rack. Let the cake cool completely before frosting.

13. Preparing a Shortened Cake Conventional method – cream the fat and sugar together until light and fluffy. Beat the eggs into the creamed fat and sugar. Then add the dry ingredients alternately with the liquid. Quick mix method – measure the dry ingredients into the mixing bowl. Beat the fat and part of the liquid with the dry ingredients. Add the remaining liquids

14. Preparing cont. and unbeaten eggs last.

15. Preparing an Unshortened Cake Ingredients should be at room temperature. Egg whites are beaten until stiff; flour and sugar is folded in. Unshortened cake batter is poured into an ungreased tube pan. When removed from oven, it should be inverted immediately to prevent volume loss.

16. Microwaving Cakes Shortened cakes may be microwaved but will not have the characteristic browning. Unshortened cakes do not microwave well.

17. Frostings and Fillings Frostings and fillings can make a cake special and luscious. Both can be cooked or uncooked.