1 / 10

Cakes Chapter 24 Section 4

Cakes Chapter 24 Section 4. Foods 2. Cakes. Accurate measurement is essential for good results. 2 basic types of cakes 1. Shortened -made with solid fat (butter margarine, or shortening) and a variety of flavors. Leavened by baking powder/soda.

PamelaLan
Download Presentation

Cakes Chapter 24 Section 4

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. CakesChapter 24 Section 4 Foods 2

  2. Cakes • Accurate measurement is essential for good results. 2 basic types of cakes • 1. Shortened-made with solid fat (butter margarine, or shortening) and a variety of flavors. Leavened by baking powder/soda. • Examples: chocolate surprise cake, volcano cake, box cakes. • Pound cakes: no chemical leavener, air and steam are the leaveners. • 2. Foam cakes (unshortened)- leavened with egg whites and air, or steam during baking. • Examples; angel food and chiffon cakes.

  3. Mixing Methods for Shortened Cakes • Standard mixing method (electric mixer) • Cream fat and sugar • Beat eggs in (one at a time) • Sift dry ingredients • Mix liquid together • Add dry ingredients to creamed mixture alternating with liquid

  4. Mixing Method for Shortened Cakes • One bowl method • Sift dry ingredients • Then add fats, liquids, flavorings, and beat • Eggs are added last

  5. Baking Shortened Cakes • Pans- many shapes and sizes • Doneness-how do you check? • Look-rounded golden

  6. Foam Cakes Angel food cakes Use egg whites only These cakes contain NO fat Sponge Cakes Beat egg yolks into foamed egg whites Chiffon cakes Include fat: yolks and oil. Use beaten egg whites. Include leaveners: baking powder, baking soda. Cross between foam and shortened. Have large volume, but are not as light as unshortened cakes.

  7. Baking Foam Cakes • Pans: ungreased, tube pan • Doneness: push lightly with finger, golden color • Cooling: upside down

  8. Cake Ingredients • Flour: structure, gluten holds the levening gases. Cake flour makes the product lighter and fluffier • (lower protein content=less gluten) • Sugar: gives sweetness and tenderizes gluten • Eggs-flavor and color, coagulation of eggs gives cakes more structure. Eggs hold air and trap steam.

  9. Cake Ingredients • Liquid-provides moisture and helps blend all ingredients together. • Fat-tenderizes gluten • Levening agent-baking soda/baking powder • Cream of tartar- in angel food cake and sponge cake- makes egg whites lighter and cake grain finer, stabilizes egg white foam. • Flavoring-spices,extracts,fruit,salt,nuts, poppy seeds, etc.

  10. Decorating Cakes • Cakes are often frosted. Since frostings are usually high in fat, sugar, and calories, you may want to try some of these alternatives: • Glaze: powdered sugar and milk or juice. • Sift powdered sugar over the top.

More Related