Cakes

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

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

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

1. Cream sugar with fat

2. Beat in eggs
3. Add dry ingredients alternately with liquid
4. Beat 2 min.

Mixing Methods:
Quick Method

1. Sift dry ingredients

2. Add of the milk & all of the
shortening.
3. Beat 2 min. (300 strokes
w/spoon)
4. Add the rest of the liquids &
eggs
5. Beat 2 min. more

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

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

Liquid:

Provides moisture
Helps blend ingredients
Examples:
Milk
Buttermilk
Juice
Pop

Salt:
Provides flavoring.
Fat:
Tenderizes the gluten.
Shortened cakes contain butter,
margarine or vegetable shortening.
Chiffon contain oil.

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

Follow directions for:

Specific pans
Oven temperature
Baking time
Pan size
Too largecake will not brown
Too smallbatter will overflow
Pan type
Aluminum Pans give the cake a light, dull finish
Dark, Coated Pans give the cake a dark, heavy
crust

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