Cake Mixing Handout

High-fat or shortened cakes:

• Creaming method
• Two-stage method
• Flour-batter method

Low-fat or foam-type cakes:

• Sponge method
• Angel food method
• Chiffon method

Goals of Cake Batter Mixing

1. Combine all ingredient into a smooth, uniform batter

2. Form and incorporate air cells into the batter.
3. Develop the proper texture in the finished product

Causes of Curdling in Cake Batters

1. Using the wrong type of fat.

2. Having the ingredients too cold.
3. Mixing the first stage of the procedure too quickly
4. Adding the liquids too quickly
5. Adding too much liquid.

Types of Cake Mixing Methods

CREAMING METHOD:

1. Scale ingredients accurately

2. Place the butter or shortening in the mixing bowl. With the paddle attachment beat the fat slowly.
3. Add the sugar cream the mixture at moderate speed.
4. Add eggs little at a time. After each addition beat until the eggs are absorbed.
5. Scrape down the sides of the bowl
6. Add the sifted dry ingredients, alternating with the liquids.

TWO STAGE METHOD:

1. Sift the flour, baking powder, soda, and salt into the mixing bowl and add the shortening.
2. Mix for 2 minutes stop scrape down bowl and mix 2 more minutes.
3. Sift the remaining dry ingredient into the bowl and add part of the water or milk
4. Blend at low speed 3 to 5 minutes.
 5. Combine the remaining liquids and lightly beaten eggs. With the mixer running add this mixture
to the batter in three parts.

FLOUR BATTER METHOD:

1. Scale all ingredients accurately

2. Sift the flour and other dry ingredients, except sugar into the mixing bowl.
3. Add fat, blend together until light and smooth
4. Whip the sugar and eggs together until thick and light. Add liquid flavoring such as
vanilla.
5. Combine the flour-fat mixture and the sugar-egg mixture and mix is smooth.
6. Gradually add water or milk (if any) and mix until smooth.

ANGEL FOOD METHOD:

1. Scale ingredients accurately.

2. Sift the flour with half the sugar.

3. Using the whip attachment,, beat egg whites.

4. Gradually beat in sugar
5. Fold in the flour\sugar mixture just until it is thoroughly absorbed.
6. Deposit mix in ungreased pans.

CHIFFON METHOD:

1. Scale all ingredients accurately

2. Sift the dry ingredients, including part of the sugar, onto the mixing bowl.
3. Mixing with the paddle attachment at second speed , gradually add the oil, then the egg yolks
water and flavorings. Scrape down the bowl
4. Whip the egg whites until they form soft peaks,. Add the cream of tartar and sugar in a stream
and whip to firm moist peaks.
5. Fold the whipped egg whites into the flour-liquid mixture.
6. Immediately deposit batter in ungreased center tube pans.

SPONGE METHOD:

1. Scale ingredients accurately.

2. Combine the eggs, sugar and salt and warm to 110 degrees.
3. With the whip attachment, beat the eggs at high speed until they are very light and thick.
4. If any liquid is included, add it now. Either whip it in a steady stream or stir it in.
5. Fold in the sifted flour, being careful not to deflate to foam.
6. Immediately bake.
Ingredient Functions
Tougheners
• Flour
• Eggs

Tenderizers
• Sugar
• Fats

Moisteners
 • Water
• Liquid milk
• Syrup and liquid sugars
• Eggs

Driers
• Flour
• Starches
• Cocoa
• Milk solids