Cakes Ms. Cilurzo
2Types of Cakes • 1) Shortened or Butter Cakes • 2) Foam Cakes • Chiffon Cakes • Angel Food Cakes • Sponge Cakes
Shortened or Butter Cakes • Made with butter or vegetable shortening • The main leavening agent is either baking powder or baking soda • Made by two methods: conventional method or quick method • They have a fine texture, and are light tender and moist
Foam Cakes • Leavened by air trapped from stiffly beaten egg whites • The cakes are light, spongy texture and high volume • Three types: angel food cakes, sponge cakes, chiffon cakes
Angel Food Cakes • Fat-free because it uses only egg whites • Egg whites are beaten with sugar until stiff and glossy. • Flour is sifted and gently folded in with a rubber scraper.
Sponge Cakes • Made without shortening • These cakes include egg yolks • They are leavened with the air beaten into the eggs and with the steam formed during baking. • They have a light, fluffy texture
Chiffon Cakes • Made with oil instead of a solid fat • They have some of the qualities of cakes made without fat even though oil is used • Made with a large quantity of eggs which gives them the lightness characteristic of sponge cakes • The oil gives them the tenderness of shortened cakes.
Cake Ingredients • 1) Flour main ingredient and structure • 2) Sugar sweetness and aids in browning • 3) Eggs color and texture • 4) Shortening tenderness and flavor • 5) Liquid provides moisture and helps to blend the ingredients together. Milk is used most often. • 6) Leavening Agent causes cake to rise and become light an porous in texture. Baking powder and baking soda are used in shortened cakes; sponge cakes are leavened by beating air into the eggs and by the steam produced during baking
Classwork • Textbook “The World of Food” • Read pages 509-521 • Answer “Chapter Questions” 1-15 on page 522