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Cakes - PowerPoint PPT Presentation


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Cakes. Shortened Cakes: Also called “butter cakes” Contain fat Solid fat: butter, margarine or vegetable shortening. Liquid fat: oil Leavened by chemical agents. Unshortened Cakes: Also called “foam cakes” Contain NO fat Leavened by steam and air. 2 classes of cakes. Shortened

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2 classes of cakes
Shortened Cakes:

Also called “butter cakes”

Contain fat

Solid fat: butter, margarine or vegetable shortening.

Liquid fat: oil

Leavened by chemical agents

Unshortened Cakes:

Also called “foam cakes”

Contain NO fat

Leavened by steam and air

2 classes of cakes
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

Cake continued.
chiffon cakes
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
Mixing Methods: Conventional Method
  • Cream sugar with fat
  • Beat in eggs
  • Add dry ingredients alternately with liquid
  • Beat 2 min.
mixing methods quick method
Mixing Methods:Quick Method
  • Sift dry ingredients
  • Add ½ of the milk & all of the shortening.
  • Beat 2 min. (300 strokes w/spoon)
  • Add the rest of the liquids & eggs
  • Beat 2 min. more
cake ingredients
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
slide8
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
slide9
Liquid:
  • Provides moisture
  • Helps blend ingredients
  • Examples:
    • Milk
    • Buttermilk
    • Juice
    • Pop
slide10
Salt:
    • Provides flavoring.
  • Fat:
    • Tenderizes the gluten.
    • Shortened cakes contain butter, margarine or vegetable shortening.
    • Chiffon contain oil.
slide11
Leavening:
    • Causes cake to rise
    • Cake becomes porous (holes in it)
    • Examples:
      • Baking Powder, Baking Soda and Air

Flavoring:

    • Add flavor.
    • Example: spices, extracts, nuts, fruits.
baking cakes
Baking cakes
  • Follow directions for:
    • Specific pans
    • Oven temperature
    • Baking time
  • Pan size
    • Too largecake will not brown
    • Too smallbatter will overflow
  • Pan type
    • Aluminum Pans  give the cake a light, dull finish
    • Dark, Coated Pans give the cake a dark, heavy crust
baking cakes1
Baking Cakes
  • Preparing Pans
    • Prepare as directed
      • Grease & lightly dust with flour
      • Shake out extra
      • Or line with waxed paper cut to size
    • Do not grease sides of pan
    • Fill pans half full