Foods II: Cake Unit

Dessert comes from the French word, desservir, which means “to clear the table.”

Cake Ingredients

A good cake recipe has a proper balance of ingredients. Cake ingredients used in cakes include fat, cake flour, eggs, sugar, baking

powder, liquid (milkor water), salt, and flavorings. Ingredients may

have only one function or may act in conjunction with

other ingredients in the recipe to produce the desired

results.

Cake IngredientsFat Butter, margarine, and shortening.

(Shortening holds more air than other types of fat which improves creaming qualities and tenderizes bakes products)

Cake flour A soft wheat flour that contains a low amount of protein and high amounts of starch. It has a less dense texture than other flours and a finer crumb. It does NOT form gluten readily resulting a more delicate finish.

Eggs Adds moisture and nutritive value.(Restaurants commonly use frozen eggs due to convenience)

Sugar Sweetener, adds tenderness and color through caramelization(Types are granulated, powdered, and brown sugar)

Baking Powder Leavening agent.(releases gases on contact with moisture and again during the baking process)

Milk Add moisture and tenderness to the cake.(liquid or dry form)

Flavorings Adds flavors.(pure extract and imitation extracts)

1. Two-Stage Method(the most basic and simplest blending method)

1. All ingredients are carefully weighed and measured out.

2. Blend all dry ingredients, fat, and part of the milk at slow speed.

3. In a separate bowl, blend eggs and remaining milk.

4. Add egg mixture to batter in thirds; mix well to ensure a smooth, uniform batter.

NOTE: The bowl must be scraped down so all ingredients are blended and a smooth batter is obtained.

2. Creaming Method(Involves mixing the fat, sugar, salt, and spices together to a creamy consistency before any other ingredients are added.)

1. Cream the fat, sugar, salt, and spices together to a creamy consistency before adding any other ingredients.

2. Add in the eggs one at a time and blend well.3. Add the liquid alternatively with the sifted dry

ingredients so batter does not curdle. Mix until a smooth batter is formed.

4. Add the flavoring and blend thoroughly.

NOTE: The bowl must be scraped down so all ingredients are blended and a smooth batter is obtained.

3. Sponge Method(Known as the “whipping” method because it produces a light, fluffy batter. The most common sponge method is referred to as a genoise, in which the eggs and sugar are warmed and whipped to create volume and incorporate air before other ingredients are added.

1. Warm the eggs and sugar to between 100 degrees and 105 degrees over a hot water bath while whisking continually.

2. Remove from water bath and place in the mixer.3. Whip on medium high speed until the mixture

appears to have peaked in volume.4. Slowly add any liquid and flavoring required by

the recipe.5. Gently fold in the sifted dry ingredients to ensure

smooth and uniform batter. Do not over fold. Will decrease volume size, and cake will be dense.

The Components of Baking Cakes

Baking Cakes: The amount of cake batter required varies depending on the type

and size of the cake. Baking time and temperature can vary depending on the size of

the pan. If temperature is too low the cake will rise and then fall turning into

a dense, heavy texture. If temperature is too high the cake “outside” will bake too rapidly

and form a crust, which can burst and expand.Preparing Cake Pans: Prepared by covering the bottom of the pan with parchment paper

and greasing the sides lightly with shortening or pan grease. Butter is not recommended alone because it’s prone to burning

and can produce a bitter, burnt-tasting crust. Cakes should be placed in the middle of the preheated oven where

heat is evenly distributed and pans should be placed where they are not touching one another.

The Components of Baking Cakes (cont.)Baking Time:

Stage 1 The cake is placed in the oven and starts to rise. The lowest oven

temperature should be used to prevent overly quick browning and to keep a crust from forming.

Stage 2 The cake continues to rise and the top surface begins to brown.

The oven door should not be opened at this stage.

Stage 3 The rising stops and the surface of the cake continues to brown.

The oven door can be opened if necessary, and the heat can be reduced if browning too quickly.

Stage 4 The cake starts to shrink, leaving the sides of the pan slightly.

The oven door can be opened and the cake can be tested for doneness.

The Components of Baking Cakes (cont.)Testing for Doneness:

Insert a wire tester or a toothpick into the center of the cake. The cake is done when the tester is dry when removed, with no batter sticking to it.

The test method is used for heavier cakes (fruitcake) where the top surface of the cake is pressed with a finger to determine firmness.

Cooling Cakes:

Place baked cakes on cooling racks to circulate air around the pan.

Allow a minimum of 5 minutes before removing a cake from a pan.

Flip pan upside down to remove cake.

The Components of Baking Cakes (cont.)Potential Defects: Two Stage or

CreamingPotential Defects: Sponge

Defect Possible Causes

Possible Remedie

s

Dark crust color

Oven too hotOverbakedExcessive sugar/milk

Light crust color

Oven too cool

Uneven baking

Oven heat not uniform

Tough cakes Flour (wrong type, content)

Heavy cakes Too much fat, sugar, leavener,

or liquid

Cakes too light and crumbly

Batter overcreamed

Too much fat or leavener

Poor flavor Low quality ingredients

Defect Possible Causes

Possible Remedie

s

Dark crust color

Oven too hotOverbaked

Excessive sugar

Tough crust Oven too hotToo much sugarImproper mixing

Thick and hard crust

Cold ovenOverbaking

Heavy cakes Eggs not beaten properly

Too much sugarOven too hot

Tough cakes Ingredients overmixed

Too much sugarFlour content wrong

Dry Cakes Low sugar contentOverbakedToo much

flour/content

Lack of Flavor

Low quality ingredients

(sugar based coating often spread on the outside or between layers of baked goods)

Buttercream Made by creaming together shortening or butter, powdered sugar and sometimes eggs.

Flat Icing Prepared by combining water, powdered sugar, corn syrup, and flavoring and then heating the mixture. Commonly used on Danish pastries, sweet rolls, and doughnuts.

Foam Icing Prepared by combining sugar, glucose, and water, boiling the mixture

Fudge Icing Rich, heavy-bodied icing that is usually prepared by adding a hot liquid or syrup to the other ingredients while whipping to obtain smoothness.

Fondant Rich, white, cooking icing that hardens when exposed to air. Prepared by cooking sugar, glucose, and water. Most difficult and time consuming type of icing to prepare. Can be colored and flavored as desired.

Royal Icing Similar to flat icing, but the addition of egg whites produces a thicker icing that hardens to a brittle texture. Used for making decorative flowers for cakes and used in window displays.

Glaze Thin, transparent coating of icing that is poured over a baked product. Made by thinning down and heating fruit purees, fruit juices, chocolate, or coffee. Help to extend shelve life by sealing in moisture.

Icings