1. Creative Cooking 2 Cakes

2. Cakes are a quick baked product Generally of a light consistency

3. Cakes
3 types of cakes

4. 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

5. More shortened cakes
Pound cake

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

7. 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

8. Sponge cake is a combination cake

9. Cakes contain similar ingredients:
Flour
To provide
structure

10. Sugar
To sweeten,
Tenderize the gluten
And improve texture

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

12. Liquid – moisture to help blend ingredients
Water
Milk

13. Salt – flavor

14. Fat – tenderize the gluten
Make it easier to chew

15. Leavening agents – to make cake rise

16. Flavorings Like vanilla and almond

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

18. Pans
Pans for shortened cakes should be greased and floured

19. *** NEVER grease pans for unshortened cakes***

20. Cake Mixing methods

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

22. 3. Add dry ingredients alternatively with liquids

23. 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

24. 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. .

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

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

27. Correct balance of fat to flour

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

29. Don’t over mix

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

31. Baking cakes
Make sure heat is free to circulate in oven

32. Allow cake to cool ten minutes
Then remove from pan

33. Cakes to be made in lab
Angel Food Cake

34. Colonial inn sponge cake

35. Carrot pineapple cake

36. Marbled pound cake

37. Heavenly Chocolate Cake

38. Chocolate Chip Chiffon cake