Cakes

Game on Objectives

Describe five types of cakes and their mixing method

Demonstrate how to scale and pan cakes

Bake, cool, and serve cakes

5 Basic Varieties

Pound Cake Sponge or Foam Cakes Angel Food Cakes High-fat ratio layer cakes

Weak or Strong

Cakes ingredients either weaken or strengthen a cakes structure and determine it’s texture, moisture, and sweetness

Weak Example:

Sugar and Fat helps weaken cake structure and give cake tenderness

On the other hand

Strong Example:

Both Eggs and Flour both have proteins that help give it strength and support

Liquid when combined with flour forms GLUTEN

High-Fat Ratio Cakes:

Generally use Baking Powder as the leavening agent

Ex. Wedding Cakes

Pound Cakes:

Contains a pound of butter, four, sugar, and eggs

Flavored to taste using vanilla, almond or lemon

Variations: Lemon Poppy Seed or choculate pound cake

Freeze up to 2 months Refrig up to 1 week

Sponge or Foam Cakes

Have an airy, light texture because of large amounts of air whipped into the eggs

This type of cake DOES NOT rely on butter or fat for a base

Instead rely on whipped whole eggs for the base

European Genoise (Zhen-WAHZ) is an example of a sponge cake

Genoise

Can be the base for special desserts with layers of jam, chocolate, or fruit filling

Because whole eggs are used in the batter, sponge cakes are richer than Angel Food Cakes

Angel Food Cakes:

Type of foam cake made with egg WHITES, not egg YOLKS!

WORK QUICKLY!BE GENTLE!

Usually baked in tube pans Left UNGREASED so batter can rise and

attach to the sides of pan Turn pan upside down to cool so it does

not collaspe

Angel Food Cakes

Healthier alternative to other cakes Served plain, frosted,, topped with a

chocolate or fruit flavored glaze, whipped cream or fresh fruit

Chiffon (shef-FON) Cakes:

A variation of a Genoise cake WET: egg yolk and sugar mixed to full

volume DRY: flour added to WET, sugar & yolk Finally, egg whites & sugar are

whipped to form the MERINGUE and then FOLDED in

Chiffon Cakes

Have less saturated fat and cholesterol than any cake EXCEPT Angel Food Cakes and about half the fat of a Pound Cake

Freezer 2 months Refrig 3 days

Panning & Scaling a Cake

Keep cakes from sticking! Coat with fat & flour, parchment paper,

or pan spray(type of grease) Fill pans ½ to 2/3 full Spread batter evenly using an offset

spatula Do not overwork batter! For all but foam cakes, tap pan on

counter to remove air bubbles

Pan Preparation

First thing you should always do! Fill ASAP when mixing is done Coat pan by directions Either fat & flour, PP, or pan spray Tap out extra flour

Scaling Cakes

Important so that they are all the same size

High-Fat Cakes: Round 8 inch> 14-18 oz. Square 9X9 inch> 24 oz. Loaf > 16-18 oz.

Scaling Cakes

Low-Fat Cakes: Round 8 inch> 10 oz. Sheet 18x26> 2 ½ lbs. Tube (Angel-Chiffon 10 inch> 24-32 oz.

Baking Cakes

Baking the cakes completes the chemical reactions begun when the batter was mixed

Pre-heat oven to temp Adjust shelves correctly Do not let pans touch each other Keep door CLOSED!

Is it Done?

Use pick to see if it comes clean Center of cake’s top springs back when

lightly pressed Pulls away slightly from sides of the

pan

Cooling Cakes

May break if turned out of pan too early

Cool for 15 minutes For a Chiffon or AFC, loosen cake using

a spatula or knife Put a cooling rack or tray on top of

cake pan turning the cake pan and rack together carefully holding on to both

Icing Cakes

Improves a cake by forming a protective layer around the cake that seals in moisture

Fudge-type icings hold up well on cakes and lasts longer in storage

Butter Creams used to make cakes taste better and look more attractive

Icing Cakes

Be sure icing is not to heavy for the cake

Dense cakes go well with fudge-type icings or Simple BC or German BC

Lighter BC- Swiss BC & Italian BC go with sponge

Tap any loose crumbs off Start from the center and work outward Spread down the sides

5 Types of Icing

Simple Butter Cream: butter, shortening, pow sugar, egg whites, and van

:Italian BC: made with Italian Meringue and butter

French BC: made with beaten egg yolks and butter

German BC: made with butter, emulsified shortening, and fondant, a sugar syrup

Icing Types Cont:

Swiss BC: made with Swiss Meringue & Butter

Cake Storage

Need air tight container Plastic wrap In frig Bring to room temp before serving

Cake Mixing Methods:

Creaming Method: 1) Cream fat, sugar, and salt on med

speed 4-6 min until it is lighter in volume, texture, and color

2) Add eggs and other ingredients gradually in small amounts, beat on low speed after each addition

3) Add the sifted, dry ing and mix on low speed to incorporate wet & dry

Blending Method (two-stage method)

Called 2 stage because liquids are added in two stages

Produces a smooth batter Use this method for high-fat ratio cakes Which means using large amounts of

liquids and absorb as well as emulsified shortening to absorb the liquids and sugar

Blended Method:

Blend the sifted four, sugar, chemical leaveners, and other dry ingredients for 30 seconds min speed

Add the emulsified shortening and half of the liquids

Mix on low speed until the ingredients are moistened

Increase the speed to med and mix for 5 min

Blended method cont:

Scrape sides of the bowl and add the remaining liquid

Blend on low speed for 3 min

Sponge or Foam Method:

In this method, leavening is formed from air that is trapped in the beaten eggs

Ingredients at room temp will give greater volume, creating a sponge like texture

Steps as followed: 1) When all ingredients are at room

temp, melt the butter and set aside

Sponge Method Cont:

2) Heat sugar and eggs in a double boiler, stirring constantly, to about 110 degrees

3) Beat the eggs at high speed for 10-15 min, until they are thick and light

When properly beaten, the foam will fall in a ribbon- like shape when you lift the batter

Sponge Method Cont:

4) Sift all of the dry ing then carefully fold them into the foam

Do this stage by hand as not to deflate eggs

5) Fold in the melted butter, but do not OVERMIX!

6) Pan and bake batter ASAP, so not to lose volume

Angel Food Method:

Have no fat and are based on egg-white foam

Does contain a large amount of sugar Gradually add the sugar as you whip Steps: 1) Whip the egg whites with half the

sugar, salt, and cream of tartar to full volume

Angel Food Cont:

2) Sift the remaining half of the sugar with the flour. Fold the sugar and flour mixture into the egg-white foam just until it is absorbed

Chiffon Method:

1) Whip the egg yolks and half the sugar to full volume. They will be a pale yellow

2) Fold in sifted flour and other dry ingredients

3) Whip the EW and remaining half of the sugar until a meringue with medium to stiff peaks forms

4) GENTLY fold the meringue into yolk mix a small amount at a time