Cakes
2 classes of cakes
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
Shortened Cakes:
Also called “butter
cakes”

Contain fat
• Solid fat: butter,
margarine or
vegetable
shortening.
• Liquid fat: oil

Leavened by
chemical agents




Unshortened Cakes:
Also called “foam
cakes”
Contain NO fat
Leavened by steam
and air
Cake continued.




Shortened
Texture: tender, moist
and velvety.
Eggs: use whole egg
Example: cake




Unshortened
Texture: light and fluffy
Eggs: only use egg
whites
Example: angel food
cake
Chiffon Cakes




Cross between
shortened and
unshortened cakes
Contain fat (shortened)
Use beaten egg whites
(unshortened)
Large volume but not
as light as
unshortened.
Mixing Methods:
Conventional Method
1. Cream sugar with fat
2. Beat in eggs
3. Add dry ingredients alternately with liquid
4. Beat 2 min.
Mixing Methods:
Quick Method
1. Sift dry ingredients
2. Add ½ of the milk & all of the
shortening.
3. Beat 2 min. (300 strokes
w/spoon)
4. Add the rest of the liquids &
eggs
5. Beat 2 min. more
Cake Ingredients

Flour:
–Creates the structure of the cake
–Cake flour
•Contains less gluten
•More velvety
•Delicate
–All-purpose flour
•Contains more gluten
•Remove 2 Tbsp. per cup of flour
–Sift the flour

Sugar:




Functions:
• Flavor
• Improves texture
• Helps brown the cake
Brown or white (granulated) sugar
Use the one the recipe calls for
Eggs:


Improve color and texture
Make the cake light and fluffy

Liquid:
• Provides moisture
• Helps blend ingredients
• Examples:
– Milk
– Buttermilk
– Juice
– Pop


Salt:
 Provides flavoring.
Fat:
 Tenderizes the gluten.
 Shortened cakes contain butter,
margarine or vegetable shortening.
 Chiffon contain oil.

Leavening:
Causes cake to rise
 Cake becomes porous (holes in it)
 Examples:

• Baking Powder, Baking Soda and Air
Flavoring:
Add flavor.
 Example: spices, extracts, nuts, fruits.

Baking cakes



Follow directions for:
 Specific pans
 Oven temperature
 Baking time
Pan size
 Too largecake will not brown
 Too smallbatter will overflow
Pan type
 Aluminum Pans  give the cake a light, dull finish
 Dark, Coated Pans give the cake a dark, heavy
crust
Baking Cakes

Preparing Pans
 Prepare
as directed
• Grease & lightly dust with flour
• Shake out extra
• Or line with waxed paper cut to
size
 Do
not grease sides of pan
 Fill pans half full