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Cakes Chapter 24 Section 4. Foods 2. Cakes. Accurate measurement is essential for good results. 2 basic types of cakes 1. Shortened -made with solid fat (butter margarine, or shortening) and a variety of flavors. Leavened by baking powder/soda.

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Cakes chapter 24 section 4 l.jpg

CakesChapter 24 Section 4

Foods 2


Cakes l.jpg
Cakes

  • Accurate measurement is essential for good results.

    2 basic types of cakes

    • 1. Shortened-made with solid fat (butter margarine, or shortening) and a variety of flavors. Leavened by baking powder/soda.

      • Examples: chocolate surprise cake, volcano cake, box cakes.

      • Pound cakes: no chemical leavener, air and steam are the leaveners.

    • 2. Foam cakes (unshortened)- leavened with egg whites and air, or steam during baking.

      • Examples; angel food and chiffon cakes.


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Mixing Methods for Shortened Cakes

  • Standard mixing method (electric mixer)

    • Cream fat and sugar

    • Beat eggs in (one at a time)

    • Sift dry ingredients

    • Mix liquid together

    • Add dry ingredients to creamed mixture alternating with liquid


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Mixing Method for Shortened Cakes

  • One bowl method

    • Sift dry ingredients

    • Then add fats, liquids, flavorings, and beat

    • Eggs are added last


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Baking Shortened Cakes

  • Pans- many shapes and sizes

  • Doneness-how do you check?

  • Look-rounded golden


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Foam Cakes

Angel food cakes

Use egg whites only

These cakes contain NO fat

Sponge Cakes

Beat egg yolks into foamed egg whites

Chiffon cakes

Include fat: yolks and oil. Use beaten egg whites. Include leaveners: baking powder, baking soda.

Cross between foam and shortened.

Have large volume, but are not as light as unshortened cakes.


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Baking Foam Cakes

  • Pans: ungreased, tube pan

  • Doneness: push lightly with finger, golden color

  • Cooling: upside down


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Cake Ingredients

  • Flour: structure, gluten holds the levening gases. Cake flour makes the product lighter and fluffier

    • (lower protein content=less gluten)

  • Sugar: gives sweetness and tenderizes gluten

  • Eggs-flavor and color, coagulation of eggs gives cakes more structure. Eggs hold air and trap steam.


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Cake Ingredients

  • Liquid-provides moisture and helps blend all ingredients together.

  • Fat-tenderizes gluten

  • Levening agent-baking soda/baking powder

  • Cream of tartar- in angel food cake and sponge cake- makes egg whites lighter and cake grain finer, stabilizes egg white foam.

  • Flavoring-spices,extracts,fruit,salt,nuts, poppy seeds, etc.


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Decorating Cakes

  • Cakes are often frosted. Since frostings are usually high in fat, sugar, and calories, you may want to try some of these alternatives:

  • Glaze: powdered sugar and milk or juice.

  • Sift powdered sugar over the top.


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