Cakes

1. Cakes

2. Game on Objectives • Describe five types of cakes and their mixing method • Demonstrate how to scale and pan cakes • Bake, cool, and serve cakes

3. 5 Basic Varieties • Pound Cake • Sponge or Foam Cakes • Angel Food Cakes • High-fat ratio layer cakes

4. Weak or Strong • Cakes ingredients either weaken or strengthen a cakes structure and determine it’s texture, moisture, and sweetness

5. Weak Example: • Sugar and Fat helps weaken cake structure and give cake tenderness • On the other hand

6. Strong Example: • Both Eggs and Flour both have proteins that help give it strength and support • Liquid when combined with flour forms GLUTEN

7. High-Fat Ratio Cakes: • Generally use Baking Powder as the leavening agent • Ex. Wedding Cakes

8. Pound Cakes: • Contains a pound of butter, four, sugar, and eggs • Flavored to taste using vanilla, almond or lemon • Variations: Lemon Poppy Seed or choculate pound cake • Freeze up to 2 months • Refrig up to 1 week

9. Sponge or Foam Cakes • Have an airy, light texture because of large amounts of air whipped into the eggs • This type of cake DOES NOT rely on butter or fat for a base • Instead rely on whipped whole eggs for the base • European Genoise (Zhen-WAHZ) is an example of a sponge cake

10. Genoise • Can be the base for special desserts with layers of jam, chocolate, or fruit filling • Because whole eggs are used in the batter, sponge cakes are richer than Angel Food Cakes

11. Angel Food Cakes: • Type of foam cake made with egg WHITES, not egg YOLKS! • WORK QUICKLY!BE GENTLE! • Usually baked in tube pans • Left UNGREASED so batter can rise and attach to the sides of pan • Turn pan upside down to cool so it does not collaspe

12. Angel Food Cakes • Healthier alternative to other cakes • Served plain, frosted,, topped with a chocolate or fruit flavored glaze, whipped cream or fresh fruit

13. Chiffon (shef-FON) Cakes: • A variation of a Genoise cake • WET: egg yolk and sugar mixed to full volume • DRY: flour added to WET, sugar & yolk • Finally, egg whites & sugar are whipped to form the MERINGUE and then FOLDED in

14. Chiffon Cakes • Have less saturated fat and cholesterol than any cake EXCEPT Angel Food Cakes and about half the fat of a Pound Cake • Freezer 2 months • Refrig 3 days

15. Panning & Scaling a Cake • Keep cakes from sticking! • Coat with fat & flour, parchment paper, or pan spray(type of grease) • Fill pans ½ to 2/3 full • Spread batter evenly using an offset spatula • Do not overwork batter! • For all but foam cakes, tap pan on counter to remove air bubbles

16. Pan Preparation • First thing you should always do! • Fill ASAP when mixing is done • Coat pan by directions • Either fat & flour, PP, or pan spray • Tap out extra flour

17. Scaling Cakes • Important so that they are all the same size • High-Fat Cakes: • Round 8 inch> 14-18 oz. • Square 9X9 inch> 24 oz. • Loaf > 16-18 oz.

18. Scaling Cakes • Low-Fat Cakes: • Round 8 inch> 10 oz. • Sheet 18x26> 2 ½ lbs. • Tube (Angel-Chiffon 10 inch> 24-32 oz.

19. Baking Cakes • Baking the cakes completes the chemical reactions begun when the batter was mixed • Pre-heat oven to temp • Adjust shelves correctly • Do not let pans touch each other • Keep door CLOSED!

20. Is it Done? • Use pick to see if it comes clean • Center of cake’s top springs back when lightly pressed • Pulls away slightly from sides of the pan

21. Cooling Cakes • May break if turned out of pan too early • Cool for 15 minutes • For a Chiffon or AFC, loosen cake using a spatula or knife • Put a cooling rack or tray on top of cake pan turning the cake pan and rack together carefully holding on to both

22. Icing Cakes • Improves a cake by forming a protective layer around the cake that seals in moisture • Fudge-type icings hold up well on cakes and lasts longer in storage • Butter Creams used to make cakes taste better and look more attractive

23. Icing Cakes • Be sure icing is not to heavy for the cake • Dense cakes go well with fudge-type icings or Simple BC or German BC • Lighter BC- Swiss BC & Italian BC go with sponge • Tap any loose crumbs off • Start from the center and work outward • Spread down the sides

24. 5 Types of Icing • Simple Butter Cream: butter, shortening, pow sugar, egg whites, and van • :Italian BC: made with Italian Meringue and butter • French BC: made with beaten egg yolks and butter • German BC: made with butter, emulsified shortening, and fondant, a sugar syrup

25. Icing Types Cont: • Swiss BC: made with Swiss Meringue & Butter

26. Cake Storage • Need air tight container • Plastic wrap • In frig • Bring to room temp before serving

27. Cake Mixing Methods: • Creaming Method: • 1) Cream fat, sugar, and salt on med speed 4-6 min until it is lighter in volume, texture, and color • 2) Add eggs and other ingredients gradually in small amounts, beat on low speed after each addition • 3) Add the sifted, dry ing and mix on low speed to incorporate wet & dry

28. Blending Method (two-stage method) • Called 2 stage because liquids are added in two stages • Produces a smooth batter • Use this method for high-fat ratio cakes • Which means using large amounts of liquids and absorb as well as emulsified shortening to absorb the liquids and sugar

29. Blended Method: • Blend the sifted four, sugar, chemical leaveners, and other dry ingredients for 30 seconds min speed • Add the emulsified shortening and half of the liquids • Mix on low speed until the ingredients are moistened • Increase the speed to med and mix for 5 min

30. Blended method cont: • Scrape sides of the bowl and add the remaining liquid • Blend on low speed for 3 min

31. Sponge or Foam Method: • In this method, leavening is formed from air that is trapped in the beaten eggs • Ingredients at room temp will give greater volume, creating a sponge like texture • Steps as followed: • 1) When all ingredients are at room temp, melt the butter and set aside

32. Sponge Method Cont: • 2) Heat sugar and eggs in a double boiler, stirring constantly, to about 110 degrees • 3) Beat the eggs at high speed for 10-15 min, until they are thick and light • When properly beaten, the foam will fall in a ribbon- like shape when you lift the batter

33. Sponge Method Cont: • 4) Sift all of the dry ing then carefully fold them into the foam • Do this stage by hand as not to deflate eggs • 5) Fold in the melted butter, but do not OVERMIX! • 6) Pan and bake batter ASAP, so not to lose volume

34. Angel Food Method: • Have no fat and are based on egg-white foam • Does contain a large amount of sugar • Gradually add the sugar as you whip • Steps: • 1) Whip the egg whites with half the sugar, salt, and cream of tartar to full volume

35. Angel Food Cont: • 2) Sift the remaining half of the sugar with the flour. Fold the sugar and flour mixture into the egg-white foam just until it is absorbed

36. Chiffon Method: • 1) Whip the egg yolks and half the sugar to full volume. They will be a pale yellow • 2) Fold in sifted flour and other dry ingredients • 3) Whip the EW and remaining half of the sugar until a meringue with medium to stiff peaks forms • 4) GENTLY fold the meringue into yolk mix a small amount at a time