CAKES

B Y: L OREL EI G . L AC AR
CAKES
•are special treat for different
celebration.
•they are range from simple to
elaborate preparation – filled and
frosted with a variety of sweet
coverings called icing.
TYPES OF CAKES
• SHORTENED CAKES – main ingredient of these is butter
or margarine. It is tender, feathery/fluffy, moist and light
texture, not compact nor soggy.
• UNSHORTENED CAKES – cakes without butter or
margarine as its ingredient; also known as sponge cake. It is
snowy white crumb with small uniform cells.
• CHIFFON CAKES – the softest, silkiest, moist, velvety and
bounces back when fingers are pressed against it.
BASIC CHIFFON CAKE
• INGREDIENTS • INGREDIENTS
For Batter For Meringue
8 eggyolks 8 eggwhites
¾ c. white sugar
1 tsp. cream of tartar
½ c. diluted milk (1/2 c. orange
for orange chiffon cake)
3 tsp. baking powder No. of yields: 1 whole cake
2 ¼ c. cake flour 24 slices
1 tsp. flavoring
½ c. oil
PROCEDURE:
For Batter:
1. Sift the dry ingredients 3x in a bowl.
2. Make a well at the center of the dry ingredients.
3. Add in proper order: oil, egg yolks, water and flavoring. Blend until smooth.
For Meringue:
1. Beat the egg whites until frothy.
2. Beat the cream of tartar.
3. Add sugar little by little until stiff but not dry.
4. Gently fold in the batter over the entire surface of the meringue.
5. Pour into a prepared pan lined with wax paper.
6. Bake at 350°F until done.