Creative Cooking 2 Cakes

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Creative Cooking 2Cakes
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Cakes are a quick baked productGenerally of a
light consistency
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Cakes

• 3 types of cakes

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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

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More shortened cakes

• Pound cake

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Unshortened (foam cakes)

• Contain no fat
• Leavened by air beaten into egg whites
• Example
• Angel Food
• cake

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Chiffon

• Cross between a shortened and unshortened cake
• Contains fat (oil) like a shortened cake and
  beaten egg whites like the unshortened cake
• Example cake rolls

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Sponge cake is a combination cake
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Cakes contain similar ingredients

• Flour

To provide structure
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• Sugar

To sweeten, Tenderize the gluten And improve
texture
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Egg to improve flavor and coloradds nutrients,
provide structurehelps to leaven if egg whites
are whipped
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Liquid moisture to help blend ingredients

• Water
• Milk

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Salt flavor
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• Fat tenderize the gluten
• Make it easier to chew

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Leavening agents to make cake rise
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FlavoringsLike vanilla and almond
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Cream of tartar used in whipped egg whites to
stabilize proteins
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Pans

• Pans for shortened cakes should be greased and
  floured

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NEVER grease pans for unshortened cakes
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Cake Mixing methods
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Conventional method

• 1. Cream fat and sugar together
• 2. Beat eggs into creamed fat and sugar

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3. Add dry ingredients alternatively with
liquids
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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

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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
  its done.
• .

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• Unshortened cake
• Pulls away from the sides of pan
• Cracks on top.

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Keys to successful cakes

• Measure accurately
• Too much and
• you have a dry cake,
• Too little and cake is flat

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Correct balance of fat to flour
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Correct balance of sugar
Too little and top rounds Too much and cake
collapses
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Dont over mix
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Fill batter correct amount to pan

• Too much will bake over edge
• Too little makes cake flat

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Baking cakes
Make sure heat is free to circulate in oven
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Allow cake to cool ten minutes

• Then remove from pan

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Cakes to be made in lab
Angel Food Cake
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Colonial inn sponge cake
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Carrot pineapple cake
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Marbled pound cake
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Heavenly Chocolate Cake
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Chocolate Chip Chiffon cake