types and characteristic features of cakes
TRANSCRIPT
cakes
• It is the most important product next to bread in our bakery industry
• Cakes may be served as snacks or as desserts
Ingredients and their functions
• Flour• Sugar• Fat• Eggs
Optional ingredients Salt Milk
Water Leavening agents
Flavour Improver
fruits
Flours• Builds structure• Affects the shelf life of the cake• Adds nutritional value• Acts as a binding and as an
absorbing agent• Holds other ingredients together and
evenly distributes it into the cake mixture
Sugar
• Is used as sweetener• Helps get soft texture and crust colour• Helps retain the moisture• Improves the shelf life• Makes the product tender• Has a mellowing or tenderizing
capacity• Gives flavour
Fat
• Makes the product tender• Retains moisture for a longer time• Improves the shelf life• Improves the flavour• Gives softness• Gives nutritional value• Increases the eating quality• Helps retain air during creaming operation
Eggs • Provides structure• Gives moisture and colour• Improves the flavour, taste,
and volume• Gives nutritional value• Improves the grain and
texture quality• Gives softness• Lecithin present in the yolk
acts as an emulsifier• During beating egg entraps
air and become an aerating agents
Functions of optional ingredients
Salt• Gives the flavour and taste• The crust colour of the cake is
improved by lowering the caramelization temperature of the sugar
• Keeps the cake moist• Certain cakes have more sugar in
the formula. Here salt helps cut down the excessive sweetness
• Enhances the natural flavour of other ingredients
• Improves the texture quality
Milk
• Helps build the structure• Helps bind the flour proteins• Keeps the cake tender• Helps retain the moisture• Improves the taste and
flavour• Improves the nutritional
value• Contains lactose which helps
give crust colous• Improves the keeping
qualities, grain and texture
water• Combines all the dry ingredients together• Builds structure of cakes• Helps maintain the batter consistency • Retains moisture in the cake• Gives moistness to the products• Improves the keeping quality• Helps control the batter temperature • Helps distribute the raw materials equally in
the batter• Helps release carbon di oxide gas from
baking powder and formation of vapour pressure
Leavening agents• Increase the volume of the
products• Make the product tender and
lighter• Enhance the crumb colour,
softness of the texture, taste and smell (aroma)
• Improves the digestion quality
Flavour
• Removes the unwanted flavour from the raw materials
• Increase the cake taste and flavour
Methods • Sugar batter method• Flour batter method (two -sponge
method )• Blending method• Boiled method• Sugar water method• All – in – process method• Foaming method (sponge method)
Sugar batter method
Fat
Fruits Fold
Flour Fold
Liquid (egg, milk or water, essence and
colour
Sugar
Creaming
Creaming
Creaming
Until it gets light white colour
Until it gets bright white colour
Until it gets velvetty appearance
Flour batter method (two -sponge method )
Stage 1 Stage 2
Egg and equal quantity of
sugar
Fat and equal quantity of
flour
Mix stage 2 with stage 1
Add the remaining sugar with liquids (water or milk
Add the remaining flour with chemicals
Blending methodStage 1
Fat, flour baking powder
and salt
Stage 2
Sugar, milk and liquids (except
eggs)
Mix stage 2 with stage 1
Eggs
Boiled methodButter or fat and water
Egg and sugar
Flour 2/3 Colour and essence
Mix stage 2 with stage 1
Remaining flour
Stage 2Stage 1
HeatAdd
Beat
Mix
Sugar water method
Sugar + half the quantity of water
then sugar
Remaining ingredients except
egg
egg
Dissolve
Add
Add
All – in – process method
Mix all the ingredients (except
oil)
Oil
Beat
Add
Foaming method (sponge method)
Egg
Sugar
Essence and colour
Flour + baking powder
Beat
Add and beat till it gets forthyMix
Fold carefully
Characteristics of cake or scoring of cake
External characteristics
i. Volumeii. Color of crustiii. Symmetry of formiv. Crust character andv. Bloom
Internal characteristics
i. Grainii. Crumb coloriii.Aromaiv.Tastev. Texture and vi.Shelf life
External cake fault and their causes
Crust too darkToo small cakes A spot on cakeShrinkage of cakeCakes burst on topCakes peak on topCakes crack on topCakes too thickCrust too pale
Internal cake fault and their causes
Uneven textureHoles and tunnelsCoarse and irregular grainPoor flavourSinking of fruitFruit cake crumbles when cutPale crumb colorDense Poor keeping qualitiesQuick staling
Sponge cake
Fatless spongeGenoese spongeButter spongeGel sponge
Principles involved in sponge cake preparation
• Use quality ingredients and measure accurately• The beating bowl should be free from water and oil grease• Separate the eggs carefully• Use granulated sugar only• Sieve flour with dry ingredients (like baking powder, soda,
and cocoa power)• Beat the eggs in a fixed speed and in the same direction• Fold genoese sponge, the fat or butter should be melted
and cooled before use• During folding , the fingers should be wide and the speed
should be carried equally. it minimizes the possibility of air to escape
• Oil should be mixed carefully• Do not beat the batter after adding flour and oil• Use correct size of tray or mould • Sponge mould should be greased and dusted with flour or
lined with butter paper• Bake sponge immediately, Do not allow standing out too
long before beaking• The oven door should be closed during baking.