1. Cake Types, Baking, and Cooling
The Basics

2. Preparing the Cake High-fat or shortened cakes
Creaming Method
Two-Stage or blending method
Low-fat or foam type cakes
Foaming or sponge method
Angel food method
Chiffon Method

3. Creaming Method Have all ingredients at room temperature
Start with butter, or shortening.
Use the paddle attachment on a low speed until it is smooth and creamy.
Add the sugar
Cream the mixture at medium speed until the mixture is light and fluffy
If melted chocolate is used, it is added at this time

4. Creaming Method Add the eggs, a little at a time.
After each addition, beat until eggs are absorbed before adding more.
Scrape down the sides of the bowl to ensure even mixing

5. Creaming Method
Add the remaining dry ingredients alternating with the liquids.
Add one fourth of the dry ingredients
Mix until just blended
Add one third of the liquid
Repeat until all the ingredients are used
Scrape down the sides of the bowl occasionally for even mixing

6. Two-Stage Method Have all ingredients at room temperature.
Sift the flour, baking powder/soda, and salt into the mixing bowl, and add the shortening.
Mix at low speed with paddle attachment for two minutes, stop the machine, scrape the sides and continue mixing for an additional two minutes.

7. Two-Stage Method
Sift the remaining dry ingredients into the bowl and add part of the liquid.
Blend at low speed for 3 to 5 minutes.
Scrape the side several times to ensure even mixing.
Combine the remaining liquid and lightly beaten eggs.
With mixer running add to batter in three parts.
Turn off the machine and scrape the sides after adding each part.

8. Foaming or Sponge Method
Have all ingredients at room temperature.
If butter is included, it must be melted.
If liquid and butter are included, heat them together until the butter is just melted.
Combine the eggs and sugar and warm to 110ºF over a hot water bath.
With the whip attachment beat eggs at high speed until light and thick
This may take minutes

9. Foaming or Sponge Method
Fold in the dry ingredients being careful not to deflate the foam.
This should be done by hand.
If melted butter or a butter-liquid mixture is being used, fold it in at this point.
Be careful not to overmix, or the cake will be tough.
Immediately pan and bake the batter.

10. Angel Food Method Have all ingredients at room temperature.
You may warm egg whites slightly for better volume.
Sift the flour with half the sugar .
Using the whip attachment beat the egg whites until they form soft peaks
Add salt and cream of tarter near the beginning of the beating process.

11. Angel Food Method
Gradually beat in the sugar that was not mixed with the flour.
Beat until soft glossy peaks form, don’t overmix.
Fold in flour-sugar mixture until it is thoroughly absorbed, but no longer.
Pan and bake immediately.

12. Chiffon Method Have all ingredients at room temperature.
Sift the dry ingredients, including part of the sugar, into the mixing bowl.
Using the paddle at second speed, gradually add the oil, then the egg yolks,water, and liquid flavorings in a slow steady stream.
Stop the machine frequently when adding the liquids to scrape down the sides.

13. Chiffon Method
In a separate bowl whip the egg whites until they form soft peaks.
Add the cream of tarter and sugar in a stream and whip to firm moist peaks.
Fold the whipped egg whites into the flour-liquid mixture.
Immediately pan and bake.

14. Pan Preparation Always prepare pans before mixing cake batter.
For high-fat cakes, the bottoms and sides of layer pans must be greased and floured.
For sheet cakes line the pan with greased parchment.
For angel food cakes, do not grease the pan.
For sponge cake layers, grease the bottoms but not the sides.

15. Baking
Cake structure is fragile, so proper baking conditions are essential for high-quality products.
Preheat the oven.
Make sure ovens and shelves are level.
Do not let pans touch each other in oven.
Bake at the correct temperature.

16. Baking
Do not open the ovens or disturb the cakes until they have finished rising and are partially browned.
If steam in the oven is available, use it for creamed and two-stage batters.
This will help the cakes bake up with a flatter top.

17. Baking Tests for doneness.
Shortened cakes shrink away from sides of pan slightly
Cake will be springy, the top will spring back when pressed slightly.
A pick inserted in the center of the cake comes out clean.

18. Cooling and Removing From Pans
Cool layer cakes 15 minutes in pans and turn out while slightly warm.
Turn out onto racks to finish cooling.
To turn out sheet cakes
Sprinkle top lightly with granulated sugar.
Set an empty sheet pan on top, bottom side down.
Invert both pans.
Remove top pan.
Peel parchment off cake.

19. Cooling and Removing From Pans
Cool angel food cakes upside down in pans
When cool, loosen the cake from the sides of the pan with a knife or spatula and pull out carefully.