2 I. Four Basic Types of Cakes A. Butter cake1.Most common type; “shortened” cake2.Contains small number of eggs3.Made with butter, margarine, crisco or oilB. Sponge cake1.contains large number of eggs2.made without fat
3 C. Chiffon cake 1.Combination of sponge and butter cake 2.Contains large number of eggs (like sponge cake)3.Contains shortening – oil (like butter cake)D. Angel Food cakeContains large amounts of only egg whitesMade without fat
4 II. Ingredients in Cakes A. Flour1. Gives structure or framework to the cakea. all purpose- sift it to keep from packingb. cake flour- for finer structureSelf-rising flour- contains leavener and saltB. Shortening1. Gives richness and tendernessa. criscob. lardc. butter (not whipped)d. margarinee. oil
5 C. Sugar D. Liquids 1. gives flavor and crispness a. granulatedb. brownc. confectionersd. honey and syrupsD. Liquids1. Helps ingredients act with each other, as a binder, and to add moistness.a. milkb. waterc. juice
6 H. For best results all ingredients should be at room temperature. E. Leavening Agents1. Make framework rise, adds lightness and tenderness.a. baking powderb. baking sodac. yeastF. Eggs1. Gives flavor and moistness; golden color; acts as a binder.G. Flavoring1. Enhances flavor or adds new flavor.a. saltb. extracts (vanilla)c. chocolate and spiceH. For best results all ingredients should be atroom temperature.
7 III. Methods of Mixing Cakes A. Conventional1. Cream sugar, shortening, eggs- its not possible to over beat this step.2. add dry ingredients alternately with liquid.3. always begin and end with dry ingredients or the cake will curdle.4. Once liquid has been added, be careful not to stir too much. Stir just enough so dry ingredients are moistened. It is possible to over beat this step.5. This method gives the best results.
8 B. One Bowl Method All dry ingredients and part of the liquid are combined.Beat vigorously.Egg and remaining liquid are added.This method gives poorer results.
9 IV. Cake Pans A. Check for correct size B. Grease and prepare pans 1. Measure bottom2. recipe indicated size to useB. Grease and prepare pans1. Do not grease sides2. cut a circle of waxed paper to fit bottom of pan
10 V. Baking A. Place pans as near center of oven as possible B. Air must circulate around properlyC. Pans should not touch each other or sides of ovenD. When you open oven door while baking, cool air or a slam causes cake to fallE. When finished baking, cake should have same height as pan with a slightly rounded top.
11 VI. Test for doneness A. Press center of cake lightly with finger B. If dent springs back- cake is doneC. When cake leaves sides it is done.
12 VII. Cooling A. Cool cake in pan 5-10 min on cake rack B. Loosen edges of cake, remove from pan, and place on cooling rack to complete cooling process.
13 VIII. Frosting A. cake must be thoroughly cooled B. Brush crumbs C. Place bottom layer upside downD. Frost1. between layers2. sides3. top