good afternoon and happy new year! ! cakes! today we are: learning vocabulary learning about...
TRANSCRIPT
Good Afternoon and Happy New Year! ! Cakes!
Today we are:
Learning vocabulary
Learning about different kinds
Next Class: Baking Cake
Cakes…
Are one of the most popular desserts Add festivity to many special occasions Make a plain meal special Are high in calories
Cakes: 2 groupsShortened and Unshortened
Shortened – contain fat Also called butter cakes Contain leavening agents Are tender, moist and velvety
Unshortened -contain no fat
Also called foam cakes Are light and fluffy Leavened by air and steam Angel food and sponge cake Angel – contain just egg whites Sponge-contain whole eggs Paula Deen's Molton Cake
Chiffon Cakes
Cross between shortened and unshortened
Contain fat like shortened Contain beaten egg whites like
unshortened Large volume but not as light as
unshortened
Cake Ingredients
Flour Sugar Eggs Liquid Salt Cream of Tartar – in unshortened cakes
Flour
Gives structure to a cake Gluten develops when flour is moistened And mixed holds the leavening gases that form
as the cakes bake Cake flour or all-purpose flour Cake flour makes it more delicate and tender
Has lower protein content=yields less gluten More finely ground than all-purpose
Sugar
Gives sweetness to cakes Tenderizes the gluten Improves the texture of cake Should be free of clumps
Especially have to watch if using brown sugar
Eggs
Improve both the flavor and color of cakes
Coagulated egg proteins also add structure to cakes
Angel and sponge cake – eggs are important for leavening hold the air that is beaten into them,
evaporation of liquid from the egg whites creates steam
Liquid
Provides moisture Helps blend ingredients Most call for milk
Could also be: Buttermilk Sour milk Fruit juices Water
Salt
Provides flavoring Cakes require a smaller amount than
quick breads and yeast breads
Fat
Tenderizes the gluten Shortened cakes may contain:
Butter Margarine Hydrogenated vegetable shortening
Chiffon cakes contain oil instead
Leavening agents
Added to most shortened cakes to make the cakes rise and become porous and light
Most call for baking powder or baking soda
Cream of tartar
An acid Makes egg whites whiter Makes cake grain finer Stabilizes the egg white proteins
Increases the volume of the baked cake
Flavorings
Not essential Help make cake special Can add spices, extracts, fruits, nuts,
poppy seeds, coconut Good Eats Cake