Transcript cakes powerpoint

Creative Cooking 2
Cakes
Cakes are a quick baked
product
Generally of a light consistency
Cakes
3 types of cakes
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
More shortened cakes
• Pound cake
Unshortened (foam cakes)
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•
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•
Contain no fat
Leavened by air beaten into egg whites
Example:
Angel Food
cake
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
Sponge cake is a combination
cake
Cakes contain similar ingredients:
Flour
To provide
structure
Sugar
To sweeten,
Tenderize the
gluten
And improve
texture
Egg – to improve flavor and color
adds nutrients, provide structure
helps to leaven if egg whites are
whipped
Liquid – moisture to help blend
ingredients
• Water
• Milk
Salt – flavor
• Fat – tenderize
the gluten
• Make it easier to
chew
Leavening agents –
to make cake rise
Flavorings
Like vanilla and almond
Cream of tartar –
used in whipped egg whites to
stabilize proteins
Pans
Pans for shortened cakes should be
greased and floured
*** NEVER grease pans for
unshortened cakes***
Cake Mixing methods
Conventional method
1. Cream fat and sugar together
2. Beat eggs into creamed fat and
sugar
3. Add dry ingredients
alternatively with liquids
Quick mix method
one bowl method (usually a cake mix)
1. Mix dry ingredients in mixing bowl
2. Beat fat and part of liquid
with the dry ingredients
3. Add remaining liquid
and unbeaten eggs
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 it’s done.
Unshortened cake:
• Pulls away from the sides of pan
• Cracks on top.
Keys to successful cakes
• Measure accurately
• Too much and
you have a dry cake,
• Too little and cake
is flat
Correct balance of fat to flour
Correct balance of sugar
Too little and top rounds
Too much and cake collapses
Don’t
over mix
Fill batter correct amount to pan
• Too much will bake over edge
• Too little makes cake flat
Baking cakes
Make sure heat is free to
circulate in oven
Allow cake to cool ten minutes
• Then remove from pan
Cakes to be made in lab
Angel Food
Cake
Colonial inn sponge cake
Carrot pineapple cake
Marbled pound cake
Heavenly Chocolate Cake
Chocolate Chip Chiffon cake