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
Leavened by chemical agents
Unshortened Cakes:
Also called “foam cakes”
Contain NO fat
Leavened by steam and air

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. Mixing Methods: Conventional Method
Cream sugar with fat
Beat in eggs
Add dry ingredients alternately with liquid
Beat 2 min.

6. Mixing Methods: Quick Method
Sift dry ingredients
Add ½ of the milk & all of the shortening.
Beat 2 min. (300 strokes w/spoon)
Add the rest of the liquids & eggs
Beat 2 min. more

7. Cake Ingredients 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

8. Sugar: Eggs: 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

9. Helps blend ingredients Examples: Milk Buttermilk Juice Pop
Liquid:
Provides moisture
Helps blend ingredients
Examples:
Milk
Buttermilk
Juice
Pop

10. Salt:
Provides flavoring.
Fat:
Tenderizes the gluten.
Shortened cakes contain butter, margarine or vegetable shortening.
Chiffon contain oil.

11. Leavening: Flavoring: Causes cake to rise
Cake becomes porous (holes in it)
Examples:
Baking Powder, Baking Soda and Air
Flavoring:
Add flavor.
Example: spices, extracts, nuts, fruits.

12. 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

13. Baking Cakes Prepare as directed Do not grease sides of pan
Preparing Pans
Prepare as directed
Grease & lightly dust with flour
Shake out extra
Or line with waxed paper cut to size
Do not grease sides of pan
Fill pans half full