Cakes

2 classes of cakes

Shortened Cakes: Also called “butter

cakes”Contain fat

• Solid fat: butter, margarine or vegetable shortening.

• Liquid fat: oilLeavened 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 fat2. Beat in eggs3. Add dry ingredients alternately with liquid4. Beat 2 min.

Mixing Methods:Quick Method

1. Sift dry ingredients2. Add ½ of the milk & all of the

shortening.3. Beat 2 min. (300 strokes

w/spoon)4. Add the rest of the liquids &

eggs5. 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 riseCake 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 PansPrepare as directed

• Grease & lightly dust with flour• Shake out extra • Or line with waxed paper cut to

sizeDo not grease sides of panFill pans half full