Cakes

1
Cakes
2
Tips for cake baking

• Use exact ingredients
• Dont substitute margarine or butter for
  shortening.
• This alters texture and flavor.

3
Tips for cake baking

• Preheat oven
• Do this before you start mixing ingredients

4
Tips for cake baking

• Cool cakes to be turned out in their pans for 10
  minutes on wire racks.

5
Cake Types

• Shortened
• Contain fat
• Butter cakes
• Leavened by baking powder or baking soda and an
  acid.
• Pound cake, devils food cake examples.
• Tender, moist, and velvety

6
Cake Types

• Unshortened (foam cakes)
• Contain no fat
• Leavened by air and steam
• Angel food sponge cakes
• Light and fluffy

Egg White
Whole Egg
7
Cake Types

• Chiffon
• Cross between shortened and unshortened
• Fat and beaten egg whites
• Large volume
• Not as light as unshortened

8
Cake Ingredients

• Flour
• Sugar
• Eggs
• Liquid
• Salt
• Chemical Leavener

9
Flour

• Gives structure
• Gluten develops
• Cake flour or all purpose

To substitute all purpose for cake
More Delicate Less gluten
1 cup minus 2 tablespoons
10
Sugar

• Gives Sweetness
• Tenderizes Gluten
• Improves Texture

11
Eggs

• Gives Flavor Color
• Give Structure
• Leavening

12
Liquid

• Moisture for mixing
• Flavor

13
Salt

• Provides Flavor
• Control Gluten development

14
Fat

• Flavor
• Tenderizes Gluten
• Improves Texture

15
Leavening

• Add volume (Rise)
• Chemical or Natural

Baking Powder Baking Soda Acid
Air Steam
16
Flavorings

• Optional
• Fruit, seeds, nuts extracts

17
Mixing Methods

• Conventional
• Cream fat and sugar
• Beat eggs in
• Add dry ingredients alternately with liquid

18
Mixing Methods

• Quick Mix
• Sift dry ingredients into bowl
• Beat fat and part of liquid in
• Add remaining liquid and egg

19
Assignment

• Make a table that compares the characteristics
  of
• Shortened Cake
• Pound Cake
• Sponge Cake
• Chiffon Cake