Cakes Powerpoint - As a matter o` FACt!
Download
Report
Transcript Cakes Powerpoint - As a matter o` FACt!
Cakes
2 classes of cakes
Shortened Cakes:
Also called “butter
cakes”
Contain fat
• Solid fat: butter,
margarine or
vegetable
shortening.
• Liquid fat: oil
Leavened by
chemical agents
Unshortened Cakes:
Also called “foam
cakes”
Contain NO fat
Leavened by steam
and air
Cake continued.
Shortened
Texture: tender, moist
and velvety.
Eggs: use whole egg
Example: cake
Unshortened
Texture: light and fluffy
Eggs: only use egg
whites
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 largecake will not brown
Too smallbatter 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