creative cooking 2 cakes

Creative Cooking 2Cakes

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) • 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 providestructure

Sugar

To sweeten, Tenderize the glutenAnd improve texture

Egg – to improve flavor and coloradds nutrients, provide structurehelps 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

FlavoringsLike 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 method1. Cream fat and sugar together

2. Beat eggs into creamed fat and sugar

3. Add dry ingredients alternatively with liquids

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

Quick mix method one bowl method (usually a cake mix)

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 roundsToo 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