1. Cakes Formulas and Mixing Methods

2. Flour Flour is the back bone of a cake’s composition, and bakers generally prefer cake flour. Cake flour is bleached to a ph of 6.5. It has a greater mixing tolerance and softer gelatinization during baking, absorbing more liquid than other flours. Cake flour has low gluten forming flour

3. Sugars The main function of sugar is to add sweetness and retain moisture. Sugar is considered a tenderizer because it attracts moisture The sugar prevents the flour proteins from forming gluten. Sugar also aerates when it is bean with fat.

4. Fats and Shortening Fat and Shortening are considered as both moisturizers and tenderizers. Fat also influences the cake volume. Fat as a moisturizer –The ability of fats and oil to suspend liquid contributes to the moisture content of cake batters. –Lecithin, a component of oil and fats, support the retention of moisture, promoting emulsions

5. Fat and Shortening Contd. Fats as a tenderizer –Fats and shortening do not dissolve. –They spread evenly through the batter and shorten of the gluten strands, which leads to a light, tender texture. Fats as a volume –Fats and shortening expand when they are beaten, retaining air as they increase in volume. –When heated, these tiny bubbles expand the batters, thus producing volume. Fat makes cakes light

6. Eggs Whole eggs contain proteins that help to form the structure of the cake. Eggs also contributes to the flavor, nutritional value, and leavening of the cake batters. Eggs can dissolve and suspend other ingredients, contributing even distribution; this also helps retain air for leavening of the batter.

7. Milk/ Leavening Milk is preferred over water for blending, dissolving and distributing ingredients in cake batters. Milk adds nutritional value and flavor and helps create the golden brown crust color. A variety of methods produce a leavening for a cake batter Typically formulas will use chemical leavenors such as baking powder or baking soda Leavening may be accomplished by foaming, creaming, and by the chemical carbon dioxide gas. The mechanical and chemical leavening agents may also be used in combination.

8. Methods for leavening Foaming –Is whipping the air into the sugar and eggs mixture Creaming –Is the action of mechanically incorporation air into sugar and fat mixtures, then the eggs are added in stages. Chemical Leavening –Baking Soda and a natural acid( sour milk or butter milk) plus liquid=carbon dioxide gas –Baking Soda, cream of tarter plus liquid=carbon dioxide gas –Double action baking powder is a comprised of baking soda, dry acid and starch.

9. Flavorings Spices –A spice is a dry, powdered form of flavorful plants. Common bakery spices are cinnamon, allspice, nutmeg, clove, ginger and cardamom. Extracts – are flavorful oils dissolved in alcohol. Common bakery extracts are vanilla, lemon, orange and almond. Emulsions –Are oils mixed with water and vegetable gums. –Emulsions are more heat tolerant than extracts because water evaporates at 212 degrees F and alcohol evaporates at 140 degrees F.

10. Balancing Cake Formulas The major ingredients in cake formulas –Sugar –Flour –Eggs –Shortening (except for angel food and sponge cakes) –Water/milk –Leavenors Salt added flavors are also important to the finished cake, but they are only incidental in balancing a formula.

11. Balancing Cakes and Formulas contd. The major ingredients in cake formulas are: –Sugar –Flour –Eggs –Shortening (except in Angel Food/Sponge Cake) –Water/Milk –Leavenors Salt and Added flavors are also important to the finished cake –But only in balancing the cake

12. Balancing Cake Formulas Contd. There are four aspects to balancing the formula of a cake. –It is necessary to form a stable structure capable of retaining gas generated by the leavening agents. –Ingredients that are stabilizers are balanced against those that impart tenderness. –Ingredients that impart moisture must be balanced against ingredients that absorb moisture –Creaming, foaming and chemical leavening must be balanced to provide sufficient leavening of the cake.

13. Angel Food/Sponge/Genoise Cakes Sponge Cakes –Are light, rich cakes made with eggs whites. Angel Food Cake –Contains little or no fat. The leavening is accomplished by foaming a sugar and egg mixture and lightly folding in the sifted flour. Genoise –is a sponge cake with melted butter folded in at the last stage.

14. Pound Cake and Layer Cake Creaming Method –Cream the fat and the sugar together –Add the flavoring; mix well –Gradually add the eggs, which should be tempered to room temperature. –Add the liquid –Add the sifted flour –Mix until smooth( do not over mix) Mixing precautions –Adding Eggs –Adding Liquid –Beating

15. Pound Cakes Cont. Mixing Temperature –The best batter is mixed at 70 degrees F throughout the entire mixing process. –All ingredients should be at room temperature. Pound Cake/Layer Cakes Ratios –The weight of the sugar equals or exceed the weight of the flour. –The weight of the eggs equals or exceed the weight of the shortening. –The weight of the eggs and other liquids equal or exceed the weight of the sugar

16. High Ratio Cakes Measuring specific Gravity of Batter –Specific gravity of the weight of the batter divided by the weight of an equal volume of water. –To measure specific gravity, fill a 10oz. cup taken from the first stage after 3 minutes of mixing. Weigh the batter from the cup and divide it by 10. High Ratio Cake –The weight of sugar is equal to or greater than the weight of flour –The weight of liquid is equal or greater then the weight of the sugar –The weight of the shortening is less than the weight of eggs –The leavening is ¾ oz. per pound of flour –Tenderizers are equal or greater than stabilizers –The term “greater than” is 50% or less of the total weight of the original ingredients.

17. High Ratio Cakes Two-Stage mixing method –Mix all the ingredients, shortening, and 1/3 of the blended liquid ( eggs and milk); mix for an additional 4 minutes at medium speed –Add the balance of the liquid in two stages; mix for an additional 4 minutes at medium speed. –Scrape down the sides, bottom, and paddle of the bowl with each addition of liquids. Chiffon Cakes –Blend together all of the dry ingredients except the sugars for the meringue. –Add oil, whole eggs, and water slowly; mix for 3 minutes on slow speed. Do not over mix –In separate bowl, beat the egg whites and the cream of tarter to from a soft peak; add the sugar and whip until stiff. –Fold the beaten egg whites into the batter

18. Combination Cakes ( Chiffon) Chiffon cakes are a type of sponge cake. They combine the standard cakes mixing methods and the foam method of mixing. Chiffon cakes are made with oil; they do not use melted butter or shortening. Chiffon cakes are light and moist. The whipped eggs whites are folded in with a spatula and produce the cake’s volume. Baking forms are not greased.