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Cakes. I. Four Basic Types of Cakes. A. Butter cake 1.Most common type; “shortened” cake 2.Contains small number of eggs 3.Made with butter , margarine , crisco or oil B. Sponge cake 1.contains large number of eggs 2.made without fat. C. Chiffon cake
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I. Four Basic Types of Cakes • A. Butter cake • 1.Most common type; “shortened” cake • 2.Contains small number of eggs • 3.Made with butter, margarine, criscoor oil • B. Sponge cake • 1.contains large number of eggs • 2.made without fat
C. Chiffon cake • 1.Combination of sponge and butter cake • 2.Contains large number of eggs (like sponge cake) • 3.Contains shortening – oil (like butter cake) • D. Angel Food cake • Contains large amounts of only egg whites • Made without fat
II. Ingredients in Cakes • A. Flour • 1. Gives structure or framework to the cake • a. all purpose- sift it to keep from packing • b. cake flour- for finer structure • Self-rising flour- contains leavener and salt • B. Shortening • 1. Gives richness and tenderness • a. crisco • b. lard • c. butter (not whipped) • d. margarine • e. oil
C. Sugar • 1. gives flavor and crispness • a. granulated • b. brown • c. confectioners • d. honey and syrups • D. Liquids • 1. Helps ingredients act with each other, as a binder, and to add moistness. • a. milk • b. water • c. juice
E. Leavening Agents • 1. Make framework rise, adds lightness and tenderness. • a. baking powder • b. baking soda • c. yeast • F. Eggs • 1. Gives flavor and moistness; golden color; acts as a binder. • G. Flavoring • 1. Enhances flavor or adds new flavor. • a. salt • b. extracts (vanilla) • c. chocolate and spice • H. For best results all ingredients should be at room temperature.
III. Methods of Mixing Cakes • A. Conventional • 1. Cream sugar, shortening, eggs- its not possible to over beat this step. • 2. add dry ingredients alternately with liquid. • 3. always begin and end with dry ingredients or the cake will curdle. • 4. Once liquid has been added, be careful not to stir too much. Stir just enough so dryingredients are moistened. It is possible to over beat this step. • 5. This method gives the best results.
B. One Bowl Method All dry ingredients and part of the liquid are combined. Beat vigorously. Egg and remaining liquid are added. Beat vigorously. This method gives poorer results.
IV. Cake Pans • A. Check for correct size • 1. Measure bottom • 2. recipe indicated size to use • B. Grease and prepare pans • 1. Do not grease sides • 2. cut a circle of waxed paper to fit bottom of pan
V. Baking • A. Place pans as near center of oven as possible • B. Air must circulate around properly • C. Pans should not touch each other or sides of oven • D. When you open oven door while baking, cool air or a slam causes cake to fall • E. When finished baking, cake should have same height as pan with a slightlyrounded top.
VI. Test for doneness • A. Press center of cake lightly with finger • B. If dent springs back- cake is done • C. When cake leaves sides it is done.
VII. Cooling • A. Cool cake in pan 5-10 min on cake rack • B. Loosen edges of cake, remove from pan, and place on cooling rack to complete cooling process.
VIII. Frosting • A. cake must be thoroughly cooled • B. Brush crumbs • C. Place bottom layer upside down • D. Frost • 1. between layers • 2. sides • 3. top