Cakes

“The symbol of well-being in early America.”

Kinds of Cakes • Shortened (butter)

– Contain fat--usually a solid fat like

butter or shortening

– Most have leavening agents

– Are tender, moist, and velvety

• Unshortened (foam) – Leavened with air and steam

– Contain just egg whites

– Are light and fluffy

• Chiffon – Contain fat and beaten egg whites

– Have large volumes, but are not as light as unshortened cakes

Cake Ingredients

• Flour – Gives structure to the cake (gluten)

– Cake flour gives a delicate, tender cake

• Sugar – Adds sweetness

– Tenderizes the gluten

– Improves the texture

• Eggs – Improve the flavor and color

– Adds structure

– Holds air when beaten to act as a leavening agent

Ingredients Continued

• Liquid – Binds ingredients together

• Salt – Improves flavor

• Fat – Tenderizes the gluten

• Leavening Agents – Makes the cake rise, become porous, and light

• Flavorings – Make the cake special

– (not essential to baking)

Secrets of a Successful Cake

• For best results, have all ingredients at room temperature before mixing the cake.

• Success of a cake depends on the correct blending of ingredients, the careful creaming of butter and sugar, as well as the gentle folding of egg whites (if added separately) to maintain maximum aeration.

• Bake single layers in center of oven in the middle of the oven rack. Good circulation is important when baking more than one layer - stagger pans on oven racks so they do not block heat circulation from one another.

• A cake is done when the sides shrink back slightly from the side of the pan (except sponge and chiffon cakes, which cling tightly to the pan), when the top springs back when lightly pressed with fingertips, or when a cake tester or toothpick inserted in the center of the cake comes out clean.

• TIP: Spray the cooling racks with vegetable-oil cooking spray to help prevent the cake from sticking to it when cooling.

Science of Cake Baking

Flour, fat, sugar, liquid and eggs affect the

development of gluten.

– Correct proportions give a light and tender

cake

– Too much or too little may affect the finished

cake

Flour Out of Proportion

• Too little flour makes a course cake that

may fall.

• Too much flour makes a compact, dry

cake

Fat or Sugar Out of Proportion

• Too much fat or sugar over tenderizes the

gluten and weakens the cake causing it to

be heavy and course. It may fall!

• Too little fat or sugar will make a cake

tough.

Liquid Out of Proportion

• Too much liquid makes the cake soggy

and heavy

• Too little liquid makes the cake dry and

heavy.

Eggs Out of Proportion

• Too many eggs make a cake rubbery and

tough

• Too few eggs may cause the cake to fall

Mixing Cake Batter

• Over-mixing will cause the cake to be

tough and to loose volume

• Under-mixing does not blend ingredients

well.

Cake Pans

Bake in suggested size pans:

– Small may overflow

– Large causes a cake that is flat and dry

– Correct size will have a gently rounded top

Shortened Cakes

• Always grease the pan and flour lightly

• Always place in a preheated oven

• Never allow pans to touch in the oven

• Bake just until they test done

– Touch lightly in the center, it should spring back

– Insert a toothpick, it should come out clean

– Cool in pan 10 minutes before removing

– Run a knife or spatula around the sides and invert

onto a cooling rack

Conventional (or Standard)

Cake Mix Method 1. Cream fat and sugar together until light

and fluffy

2. Beat eggs into creamed mixture

3. Add dry ingredients alternately with liquid

ingredients

(1/3 dry, ½ liquid, 1/3 dry, ½ liquid, 1/3 dry)

Quick (or 1-Bowl) Mix Method

• Measure dry ingredients into bowl

• Beat fat and part of the liquid with the dry

ingredients

• Add remaining liquid and unbeaten eggs

last

Pound Cakes

The name comes from the fact that the original

pound cakes contained one pound each of

butter, sugar, eggs, and flour. No leaveners

were used other than the air whipped into the

batter. In the days when many people couldn't

read, this simple convention made it simple to

remember recipes

They are more compact and have a closer grain

than other shortened cakes

Preparation of Un-shortened Cakes

1. Beat Egg withes with sugar until stiff

2. Carefully fold the flour and remaining sugar into the beaten egg whites

3. Pour into an un-greased tube pan

4. Run a spatula through the batter to release air bubbles and seal the batter to the side of the pan

5. Test for doneness by checking the cracks. They should feel dry and leave no imprint when touched

6. When removed from the oven suspend the pan upside down to prevent loss of volume

7. Cool completely before removing from the pan

Mixing Chiffon Cakes

1. Beat egg yolks until thick and lemon

colored

2. Add liquid, sugar, salt to the yolks

3. Beat until thick

4. Fold flour into the mixture

5. Fold stiffly beaten egg whites into the

flour-yolk mixture

Microwave??

Shortened cakes may be cooked in a

microwave oven, but they do not brown.

Fillings and Frostings enhance

flavor and appearance of cakes

The End