Shortened Cakes

• Flour
–Structure
• Cake Flour
»Low in protein
»Finer particle size
»Treated with chlorine

Shortened Cakes

• Fat
–Incorporating air
• plastic fat
–form of crystals
–proportion of liquid fat to crystals
–Tenderizing
–Batter more fluid during baking
2

3
 Shortened Cakes
• Emulsifiers
• yolk
• hydrogenated shortening
• Emulsifiers in cake mixes
• Sugar
• tenderness
• sweetness
• aeration
• too much....

Shortened Cakes

• Eggs
• Leaven
• air cells
• baking powder
• Liquid
• Salt
5

Shortened Cakes
• Procedure (Conventional Cake)
– Mix dry ingredients
– Cream shortening
– Add dry ingredients alternately with
milk
– Beat egg whites to soft peaks
– Fold into batter
– Bake

6
 Shortened Cakes
• Procedure (Quick Mix)
– Mix dry ingredients
– Add shortening
– Add milk
– Add egg
– Beat 2 min.
– Recipe is different from conventional cake
• more sugar and liquid (high ratio of
sugar:flour)

Shortened Cakes
• Procedure (Muffin Method)
– Mix dry ingredients
– Mix liquid ingredients (including oil)
– Stir together
– Distinguishing features
• Muffin Meringue
– same as muffin but beat egg whites and
fold in

Shortened Cakes

• Baking
–Air cells released
–Convection currents
–Falling

9
 Cakes

Foam Shortened

Angel Food Conventional Quick Mix Muffin

Muffin
Sponge
Meringue

Chiffon

10