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					Types of Cakes
Butter or Shortened


   Made with solid fats, butter
    or shortening
   Fine texture
   Light, tender and moist
   Whole eggs
                            Butter cakes consist of taking the most basic of
                                   ingredients butter, sugar, eggs, flour,
                            and a leavening agent (baking powder or baking
                                       soda) and transforming them
                              into a baked good with a wonderful taste and
                                  texture. - http://www.joyofbaking.com
   http://en.wikipedia.org/wiki/
    Butter_cake
Chiffon ( ex. Jelly roll cake)

 Made with oil, liquid
 Large quantity of eggs
 Lightness of sponge cakes, tenderness or
  butter cakes




   http://en.wikipedia.org/wiki/Chiffon_cake
Foam (Ex. Angle Food or
Sponge)
 Made without shortening
 Leavened with air beaten into eggs
 Light, fluffy texture
 Foam – egg whites only
 Sponge – whole eggs, separated


 http://en.wikipedia.org/wiki/Angel_cake
 http://en.wikipedia.org/wiki/Sponge_cake
Nutrients

 Main contribution – calories
 Foam cake – fewer calories, good cake for
  people what want to loose weight
 What does energy-rich, nutrient-poor mean?
     A lot of energy – sugar ( simple carbohydrate)
     Little or not nutrients

				
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posted:12/8/2012
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