1. Cakes

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

3. 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

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

5. Cake Ingredients Flour: –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

6. Cake Ingredients, cont’d… Sugar: 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

7. Cake Ingredients, cont’d… Liquid: Provides moisture Helps blend ingredients Examples: –Milk –Buttermilk –Juice –Soda

8. Cake Ingredients, cont’d… Salt: Provides flavoring. Fat: Tenderizes the cake. Shortened cakes contain butter, margarine or vegetable shortening. Chiffon contain oil.

9. Cake Ingredients, cont’d… Cream of tartar stabilizes egg white protein and increases the volume of the cake. Leavening: Causes cake to rise Cake becomes porous (holes in it) Examples: Baking Powder, Baking Soda and Air

10. Preparing cakes Preparing Pans Prepare as directed Panning Preparing the cake pans Grease & lightly dust with flour Shake out extra Or line with waxed paper cut to size Angel food-cake must be in a ungreased pans

11. Mixing Overmixing-cake is tough, angel food and sponge cakes will be smaller Baking-use correct size pan Preheat over for most cakes Exception-cold oven pound cake-start baking in cold oven.

12. Measuring Must be precise. Too much flour= dry Too little flour= lacks structure and weak Too much fat/sugar= cake is heavy, Too little fat/sugar=cake will be less tender

13. Mixing Methods: Conventional Method 1.Cream sugar and fat 2.Beat in eggs one at a time 3.Add dry ingredients alternately with liquid 4.Beat 2 min.

14. Mixing Methods: Quick Method 1.Sift dry ingredients 2.Beat in shortening 3.Add ½ of the milk 4.Beat 2 min. (300 strokes w/spoon) 5.Add the rest of the liquids & beaten eggs 6.Beat 2 min. more

15. 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

16. Testing for doneness Springs back to shape or insert toothpick, should be clean when removed from cake Cake tester

17. Removing a Shortened cake from the pan Cool cake in pan Run spatula around edges Invert plate on top of pan Place cake onto cooling rack Cool completely before frosting.

18. Unshortened cakes All ingredients should be room temperature. Different mixing method from shortened cakes Beat the egg withes with some of the sugar Carefully add in flour and remaining sugar Take batter and pour into pan ( ungreased tube pan) Run spatula through batter to remove air bubble (DO NOT TAP PAN)