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Creative Cooking 2 Cakes
Cakes are a quick baked product Generally of a light consistency
Cakes 3 types of cakes
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
More shortened cakes Pound cake
Unshortened (foam cakes)Contain no fat Leavened by air beaten into egg whites Example: Angel Food cake
Chiffon Cross between a shortened and unshortened cakeContains fat (oil) like a shortened cake and beaten egg whites like the unshortened cake Example: cake rolls
Sponge cake is a combination cake
Cakes contain similar ingredients:Flour To provide structure
Sugar To sweeten, Tenderize the gluten And improve texture
Egg – to improve flavor and color adds nutrients, provide structure helps to leaven if egg whites are whipped
Liquid – moisture to help blend ingredientsWater Milk
Salt – flavor
Fat – tenderize the glutenMake it easier to chew
Leavening agents – to make cake rise
Flavorings Like vanilla and almond
Cream of tartar – used in whipped egg whites to stabilize proteins
Pans Pans for shortened cakes should be greased and floured
*** NEVER grease pans for unshortened cakes***
Cake Mixing methods
Conventional method 1. Cream fat and sugar together2. Beat eggs into creamed fat and sugar
3. Add dry ingredients alternatively with liquids
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
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. .
Unshortened cake: Pulls away from the sides of pan Cracks on top.
Keys to successful cakesMeasure accurately Too much and you have a dry cake, Too little and cake is flat
Correct balance of fat to flour
Correct balance of sugarToo little and top rounds Too much and cake collapses
Don’t over mix
Fill batter correct amount to panToo much will bake over edge Too little makes cake flat
Baking cakes Make sure heat is free to circulate in oven
Allow cake to cool ten minutesThen remove from pan
Cakes to be made in lab Angel Food Cake
Colonial inn sponge cake
Carrot pineapple cake
Marbled pound cake
Heavenly Chocolate Cake
Chocolate Chip Chiffon cake
Chapter 44 Cakes.
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Cake Types, Baking, and Cooling The Basics. Preparing the Cake High-fat or shortened cakes High-fat or shortened cakes Creaming Method Creaming Method.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved
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Cake Notes Goodston Productions. Types Shortened or butter = made with SOLID fats like butter, margarine, or veg shortening. Have a fine texture and are.
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