Kinds of Cakes

1. Characteristics of Shortened Cakes

• They contain fat. (A)

• Butter cake is an example of shortened cake.
(C)
• They usually contain leavening agents. (E)
• They are tender, moist, and velvety. (F)
• They come out moist and tasty when
prepared in a microwave oven. (G)
 2. How do pound cakes differ?

• They do not contain a chemical leavener.

3. Characteristics of Unshortened Cakes

• They are sometimes called foam cakes. (A)

• They contain no fat. (B)
• Angel food cake is an example of an
unshortened cake. (C)
• They are leavened by air and steam. (E)
 4. How do sponge cakes differ?

• They contain the whole egg.

5. Characteristics of Chiffon cakes

• They contain fat. (A)

• They contain beaten egg whites. (B)
• They are a cross between shortened and
unshortened cakes. (C)
Matching ingredients to their function.

• H Gives sweetness to cakes, tenderizes the gluten, and improves the

texture of cakes.
• D Gives structure to a cake.
• E Causes a cake to rise.
• C Tenderizes the gluten.
• A Used in angel food and sponge cake to make the grain of the cake
finer and to stabilize the egg white protein.
• I Provides flavoring.
• B Improves the flavor and color of cakes and helps leaven some
cakes.
• F Provides moisture.
 Types of Cakes

• Shortened – Contain fat.

examples: butter cake, pound cake.

• Unshortened (foam) cakes – Contains no fat.

examples: angel food cake, sponge cake

• Chiffon cake – combination of shortened and

unshortened cake.
 Types of Cookies

A. Drop – example:
Chocolate Chip Cookies
B. Bar – example:
Brownies
C. Rolled – example:
Sugar Cookies or
Gingerbread men
D. Refrigerated – example:
Pillsbury Slice & Bake
E. Pressed – example:
Spritz
F. Molded – example:
Peanut Butter
 Tips for making Cookies

1. Do not substitute margarine for butter.

2. Stir in nuts, chips, etc. with a wooden spoon.
3. Avoid overmixing.
4. Use vegetable spray or solid shortening to
grease cookie sheet.
5. Drop cookies 2 in. apart on shiny, aluminum
cookie sheets.
 More tips:
6. Bake one cookie sheet at a time on the
middle rack.
7. Transfer baked cookies immediately to wire
rack.
8. If you don’t have wire racks, put a sheet of
waxed paper on the counter and sprinkle with
sugar.
9. Allow cookie sheets to cool before reuse.
 Still more tips:
10. Dough and prepared cookies can be frozen
from 1 week to 6 months.
11. Check doneness at minimum baking time.
12. Cool cookies completely before storing.
 Cake Mix Cookies

• ½ box cake mix

• 1 egg
• ¼ cup vegetable oil

• Mix all ingredients together until blended.

Drop batter by teaspoon onto a greased
baking sheet. Bake for 8-10 minutes in a 350
degree oven.