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Shortened Cakes also know as butter, conventional or creamed cakes

Shortened Cakes also know as butter, conventional or creamed cakes. Differences from Foam Cakes. Finer texture More tender crumb Richer flavor H igher fat content – “shortened” More sugar. Basic Ingredients. egg fat sugar flour liquid baking powder flavoring.

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Shortened Cakes also know as butter, conventional or creamed cakes

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  1. Shortened Cakesalso know as butter, conventional or creamed cakes

  2. Differences from Foam Cakes • Finer texture • More tender crumb • Richer flavor • Higher fat content – “shortened” • More sugar

  3. Basic Ingredients egg fat sugar flour liquid baking powder flavoring

  4. Types of Shortened Cakes American Butter Cake • “Plain Cake” • White Cake • Chocolate or Devil’s Food - Color change with pH Pound Cake – no leavening • Bundt Cake • Coffee Cake

  5. Preparation Methods Conventional Method • Cream fat and sugar • Blend eggs (emulsion) • Add ⅓ dry ingredients (pre-sifted together) • Add second ⅓ dry ingredients • Add rest of liquid ingredients • Add last ⅓ of dry ingredients

  6. Preparation Methods, con’t Conventional Method Advantages: tender crumb, fine texture, excellent keeping qualities Disadvantages: long mixing time, energy demands deter some people

  7. Preparation Methods, con’t Modified Conventional Method • Eggs separated • Yolks added to creamed mixture • Whites beaten to soft peaks and folded in at end Advantages: light cake achieved by additional air in egg white foam

  8. Preparation Methods, con’t Conventional Sponge Method • Eggs separated • Some sugar (2T per egg white) is reserved • Yolks added to creamed mixture • Egg whites and reserved sugar beaten into a meringue and added at end Advantages: good for cakes low in fat, yields light cake, good volume, fine texture

  9. Preparation Method, con’t Muffin Method • Fat is melted or oil is used • Fat blended with liquid ingredients and eggs • Dry ingredients sifted together • Liquid ingredients added to dry ingredients all at once Advantages: faster Disadvantages: coarse texture, stales rapidly

  10. Preparation Methods, con’t Single-Stage Method • Dry ingredients added at at once to softened fat and milk • Egg and any remaining liquid added Advantages: very fast Disadvantages: coarse texture, stales rapidly

  11. Preparation Methods, con’t High Ratio Mixing Method (weight of sugar ≥ weight flour) • Dry ingredients sifted together • Cold but softened butter beat in • Liquid ingredients added slowly Advantages: high ratio cake can have smooth batter, light delicate cake

  12. Baking of Shortened Cakes • Wax paper or greased pan bottom • Preheat 365°F (400°F) • Baked until toothpick clean • Cooled until pan is warm • Not inverted to cool

  13. Possible Causes of Loss of Quality

  14. Cake Science Cakes grow in volume when baked because . . . Cake flour is better to use than all purpose flour because . . . Cake flour has tender, less abundant gluten Cake will be less tender with all purpose flour • CO2 is generated from baking powder • Gases (air, CO2 and steam from water) expand when heated • Expanding gases push against cell walls • Cell walls able to stretch due to elasticity of gluten

  15. High Altitude Baking(over 3000 feet) • Bake at 400°F • Decrease baking powder (⅛ - ¼ tsp) • Decrease sugar (1-3 T per cup) • Increase liquid (1 – 4 T per cup) • Reduce fat (1 – 2 T per cup) • Beat egg whites less (for foams) • Experimentation for different altitudes!

  16. Taste Test Can you tell the difference between Box Cake Mix vs Homemade Cake?

  17. Decorating Cakes Cake Boss – Easy Bake Oven

  18. You can write anything on a cake . . .

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