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Introduction to Cakes

Introduction to Cakes. Objective 6.00 Foods II. The Basics:. There are five basic varieties of cakes: Pound Sponge or foam Angel food Chiffon High-ratio layer. Cakes.

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Introduction to Cakes

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  1. Introduction to Cakes Objective 6.00 Foods II

  2. The Basics: There are five basic varieties of cakes: • Pound • Sponge or foam • Angel food • Chiffon • High-ratio layer

  3. Cakes • Cakes are categorized into shortened, (made with fat, butter, oil, lard) and unshortened cakes (made without fat, but with egg whites). • Pound and high-ratio layer cakes are considered shortened cakes and Angel food and sponge/foam cakes are considered unshortened cakes.

  4. Cakes Con’t • Unshortened cakes may contain some fat from the ingredients used in the recipes. • Unshortened cakes may be low/non fat, but can be very high in sugar. • Chiffon cakes are different because they have characteristics of both shortened and unshortened cakes. They used eggs like an unshortened cake but also use vegetable oil like a shortened cake.

  5. Methods • There are also five basic mixing methods: • Creaming (AKA Standard Method) • Blending • Sponge or foam • Angel food • Chiffon Method • Creaming and blending methods are used for shortened cakes. • Sponge/foam and angel food methods are used for unshortened cakes. • The chiffon method is used for chiffon cakes.

  6. Methods • The Creaming Method: • Cream together fat and sugar. • Add eggs, one at a time. • Sift together dry ingredients. • Mix wet ingredients(milk/water/cream/sour cream/extracts) • Alternate adding dry and wet ingredients, beginning and ending with dry. The speed at which you cream the ingredients and the length of time you cream your ingredients and the temperature of your ingredients will all effect the final product.

  7. The Creaming Method, Con’t • When making a cake, make sure you cream on a higher speed for a longer period of time. • What happens during creaming is that the sugar crystals cut into the fat, making little pockets full of air.  The air in the pockets expands in the oven, assisting with rise.  The more pockets, the lighter and fluffier the mixture.  The lighter and fluffier the mixture, the more air.  The more air, the more rise.

  8. Creaming Method Cakes Pound Cake Two-Layer Cake

  9. The Foam Method • Whisk dry ingredients together thoroughly. • Whip eggs/yolks/whites (depending on your recipe) with sugar until very light in color, tripled in volume and creamy.  You’ll know it’s ready when a bit of egg mixture dropped back into the bowl sits on top of the rest for at least 10 seconds before sinking back in.  The egg mixture will be very light and poufy.  Some recipes will call for whipped yolks and whites.  In this case, whip the yolks first, as the emulsifiers in the yolk will allow this mixture to stand for a few minutes without deflating.  If you beat the whites first, you’ll end up with a watery mess. 

  10. The Foam Method Con’t • Pour egg mixture into a large bowl. • Sift dry ingredients over the egg mixture and gently but thoroughly fold together • Fold in melted butter at the end (if your recipe calls for it).

  11. Foam Method Cakes Angel Food Cakes

  12. Chiffon Method This method of making cakes uses egg whites, yolks and liquid shortening. Chiffon cakes keep better than foam or sponge cakes. This type of cake was developed by the Betty Crocker Research Kitchen.

  13. Sponge Method • Sponge cake use beaten egg whites and egg yolks. In this method the egg yolks are beaten until very light and creamy. Sugar is gradually beaten in. The sifted dry ingredients are folded in. Stiffly beaten egg whites are folded in.

  14. Sponge Method Cakes Sponge Cakes

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