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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2 basic types of cakes
Angel food cakes
Use egg whites only
These cakes contain NO fat
Beat egg yolks into foamed egg whites
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.