Cakes

Cakes

2 classes of cakes

 Shortened Cakes:  Unshortened Cakes:

 Also called “butter  Also called “foam

cakes” cakes”

 Contain fat  Contain NO fat

• Solid fat: butter,

 Leavened by steam

margarine or

vegetable and air

shortening.

• Liquid fat: oil

 Leavened by

chemical agents

Cake continued.



 Shortened  Unshortened

 Texture: tender, moist  Texture: light and fluffy

and velvety.  Eggs: only use egg

 Eggs: use whole egg whites

 Example: cake  Example: angel food

cake

Chiffon Cakes

 Cross between

shortened and

unshortened cakes

 Contain fat (shortened)

 Use beaten egg whites

(unshortened)

 Large volume but not

as light as

unshortened.

Mixing Methods:

Conventional Method









1. Cream sugar with fat

2. Beat in eggs

3. Add dry ingredients alternately with liquid

4. Beat 2 min.

Mixing Methods:

Quick Method







1. Sift dry ingredients

2. Add ½ of the milk & all of the

shortening.

3. Beat 2 min. (300 strokes

w/spoon)

4. Add the rest of the liquids &

eggs

5. Beat 2 min. more

Cake Ingredients

 Flour:

–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

 Sugar:

 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

 Liquid:

• Provides moisture

• Helps blend ingredients

• Examples:

– Milk

– Buttermilk

– Juice

– Pop

 Salt:

 Provides flavoring.

 Fat:

 Tenderizes the gluten.

 Shortened cakes contain butter,

margarine or vegetable shortening.

 Chiffon contain oil.

 Leavening:

 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.

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

Baking Cakes



 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