Transcript Unshortened cakes - wcsculinaryestes

Cakes
Foods II
Obj. 6.01
Cake Types
• 2 basic types of
cakes
– High fat or shortened
cakes
• Ex: Pound cake
– Unshortened or
foam-type cakes
• Ex: Genoise, Angel
Food cake
Cake Types
• Shortened Cakes
– Examples include pound
cakes, butter cakes, high
ratio layer cakes
– These cakes contain fat
(butter, margarine,
Crisco)
– Generally use baking
powder as the leavening
agent
Pound Cake is the
exception. It is
leavened only with
eggs. There is no
chemical leavener in it.
2 Ways of Mixing Shortened Cakes
• Creaming mixing method used
– This method is sometimes called
the standard method.
– How to…
• Fat and sugar are combined first
• Beat until light and fluffy
• Beat the eggs, one at a time, into
the creamed fat and sugar
• Add dry ingredients alternately
with the liquid
– Begin and end with dry
ingredients!
• Blending mixing method
used (2 stage method)
– Gets its name because the
liquids are added in 2 stages!
– How to…
•
•
•
•
Blend dry ingredients together
Add fat and ½ liquid
Mix on medium for 5 minutes
Scrape sides and add
remaining liquids and eggs in
3 parts.
• Blend on low for 3 minutes
Cake Types
• Unshortened cakes
– Sometimes called foam
cakes
– Examples: Angel Food,
Genoise cakes
– Contain little or no fat
– Leavened with air that is
whipped into the egg foam
– Genoise -- Usually thin
sponge layers that are then
stacked with a variety of
fillings, mousses, fruits and
icings.
Genoise
Mixing Unshortened Cakes
• Unshortened cakes
– Sponge Method
• Made with an egg foam that contains
yolks
– How to…
– Have all ingredients at room temp
– Heat sugar and eggs in double boiler
to about 110°F
– Beat eggs on high for 10-15 mins.
Until thick and fluffy
– Sift all dry ingredients and fold into
foam
» Be careful not to deflate the
foam
– Fold in melted butter
– Pan and bake immediately. Delays
will cause a loss in volume.
Fraisier—
sponge cake
Mixing Unshortened Cakes
• Angel Food Method used
(NO YOLKS!!)
– How to…
• Have all ingredients at room
temperature
• Whip egg whites, sugar, and
cream of tartar to full volume
– What does cream of
tartar do?
– Stabilizes the egg foam
and makes the meringue
less likely to weep.
• Sift other dry ingredients
• Fold into whites
Angel Food
Cake
Chiffon Cakes
• Chiffon cakes
– A cross between a
shortened and unshortened
cakes
– Contain fat and leaveners
like shortened cakes and
beaten egg whites like
unshortened cakes
– Have large volume but not
as light and fluffy as
unshortened cakes
Chiffon Cake
Mixing Chiffon Cakes
• Chiffon Mixing Method used
– How to…
• Sift dry ingredients into mixing bowl
• Gradually add liquid ingredients (includes egg
yolks)
• Whip egg whites and sugar together in separate
bowl
• Fold egg whites mixture into flour-liquid mixture