Transcript Cakes - Northern Highlands

Cakes
Ms. Cilurzo
2 Types of Cakes
• 1) Shortened or Butter Cakes
• 2) Foam Cakes
– Chiffon Cakes
– Angel Food Cakes
– Sponge Cakes
Shortened or Butter Cakes
• Made with butter or vegetable shortening
• The main leavening agent is either baking
powder or baking soda
• Made by two methods: conventional method
or quick method
• They have a fine texture, and are light tender
and moist
Foam Cakes
• Leavened by air trapped from stiffly beaten
egg whites
• The cakes are light, spongy texture and high
volume
• Three types: angel food cakes, sponge cakes,
chiffon cakes
Angel Food Cakes
• Fat-free because it uses only egg whites
• Egg whites are beaten with sugar until stiff
and glossy.
• Flour is sifted and gently folded in with a
rubber scraper.
Sponge Cakes
• Made without shortening
• These cakes include egg yolks
• They are leavened with the air beaten into the
eggs and with the steam formed during
baking.
• They have a light, fluffy texture
Chiffon Cakes
• Made with oil instead of a solid fat
• They have some of the qualities of cakes made
without fat even though oil is used
• Made with a large quantity of eggs which
gives them the lightness characteristic of
sponge cakes
• The oil gives them the tenderness of
shortened cakes.
Cake Ingredients
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1) Flour main ingredient and structure
2) Sugar sweetness and aids in browning
3) Eggs color and texture
4) Shortening tenderness and flavor
5) Liquid provides moisture and helps to blend the
ingredients together. Milk is used most often.
• 6) Leavening Agent causes cake to rise and become
light an porous in texture. Baking powder and baking
soda are used in shortened cakes; sponge cakes are
leavened by beating air into the eggs and by the steam
produced during baking
Classwork
• Textbook “The World of Food”
• Read pages 509-521
• Answer “Chapter Questions” 1-15 on page 522