Describe five types of cakes and their mixing method Demonstrate how to scale and pan cakes Bake,...
-
Upload
crystal-miles -
Category
Documents
-
view
219 -
download
0
Transcript of Describe five types of cakes and their mixing method Demonstrate how to scale and pan cakes Bake,...
Game on Objectives
Describe five types of cakes and their mixing method
Demonstrate how to scale and pan cakes
Bake, cool, and serve cakes
Weak or Strong
Cakes ingredients either weaken or strengthen a cakes structure and determine it’s texture, moisture, and sweetness
Strong Example:
Both Eggs and Flour both have proteins that help give it strength and support
Liquid when combined with flour forms GLUTEN
Pound Cakes:
Contains a pound of butter, four, sugar, and eggs
Flavored to taste using vanilla, almond or lemon
Variations: Lemon Poppy Seed or choculate pound cake
Freeze up to 2 months Refrig up to 1 week
Sponge or Foam Cakes
Have an airy, light texture because of large amounts of air whipped into the eggs
This type of cake DOES NOT rely on butter or fat for a base
Instead rely on whipped whole eggs for the base
European Genoise (Zhen-WAHZ) is an example of a sponge cake
Genoise
Can be the base for special desserts with layers of jam, chocolate, or fruit filling
Because whole eggs are used in the batter, sponge cakes are richer than Angel Food Cakes
Angel Food Cakes:
Type of foam cake made with egg WHITES, not egg YOLKS!
WORK QUICKLY!BE GENTLE!
Usually baked in tube pans Left UNGREASED so batter can rise and
attach to the sides of pan Turn pan upside down to cool so it does
not collaspe
Angel Food Cakes
Healthier alternative to other cakes Served plain, frosted,, topped with a
chocolate or fruit flavored glaze, whipped cream or fresh fruit
Chiffon (shef-FON) Cakes:
A variation of a Genoise cake WET: egg yolk and sugar mixed to full
volume DRY: flour added to WET, sugar & yolk Finally, egg whites & sugar are
whipped to form the MERINGUE and then FOLDED in
Chiffon Cakes
Have less saturated fat and cholesterol than any cake EXCEPT Angel Food Cakes and about half the fat of a Pound Cake
Freezer 2 months Refrig 3 days
Panning & Scaling a Cake
Keep cakes from sticking! Coat with fat & flour, parchment paper,
or pan spray(type of grease) Fill pans ½ to 2/3 full Spread batter evenly using an offset
spatula Do not overwork batter! For all but foam cakes, tap pan on
counter to remove air bubbles
Pan Preparation
First thing you should always do! Fill ASAP when mixing is done Coat pan by directions Either fat & flour, PP, or pan spray Tap out extra flour
Scaling Cakes
Important so that they are all the same size
High-Fat Cakes: Round 8 inch> 14-18 oz. Square 9X9 inch> 24 oz. Loaf > 16-18 oz.
Scaling Cakes
Low-Fat Cakes: Round 8 inch> 10 oz. Sheet 18x26> 2 ½ lbs. Tube (Angel-Chiffon 10 inch> 24-32 oz.
Baking Cakes
Baking the cakes completes the chemical reactions begun when the batter was mixed
Pre-heat oven to temp Adjust shelves correctly Do not let pans touch each other Keep door CLOSED!
Is it Done?
Use pick to see if it comes clean Center of cake’s top springs back when
lightly pressed Pulls away slightly from sides of the
pan
Cooling Cakes
May break if turned out of pan too early
Cool for 15 minutes For a Chiffon or AFC, loosen cake using
a spatula or knife Put a cooling rack or tray on top of
cake pan turning the cake pan and rack together carefully holding on to both
Icing Cakes
Improves a cake by forming a protective layer around the cake that seals in moisture
Fudge-type icings hold up well on cakes and lasts longer in storage
Butter Creams used to make cakes taste better and look more attractive
Icing Cakes
Be sure icing is not to heavy for the cake
Dense cakes go well with fudge-type icings or Simple BC or German BC
Lighter BC- Swiss BC & Italian BC go with sponge
Tap any loose crumbs off Start from the center and work outward Spread down the sides
5 Types of Icing
Simple Butter Cream: butter, shortening, pow sugar, egg whites, and van
:Italian BC: made with Italian Meringue and butter
French BC: made with beaten egg yolks and butter
German BC: made with butter, emulsified shortening, and fondant, a sugar syrup
Cake Mixing Methods:
Creaming Method: 1) Cream fat, sugar, and salt on med
speed 4-6 min until it is lighter in volume, texture, and color
2) Add eggs and other ingredients gradually in small amounts, beat on low speed after each addition
3) Add the sifted, dry ing and mix on low speed to incorporate wet & dry
Blending Method (two-stage method)
Called 2 stage because liquids are added in two stages
Produces a smooth batter Use this method for high-fat ratio cakes Which means using large amounts of
liquids and absorb as well as emulsified shortening to absorb the liquids and sugar
Blended Method:
Blend the sifted four, sugar, chemical leaveners, and other dry ingredients for 30 seconds min speed
Add the emulsified shortening and half of the liquids
Mix on low speed until the ingredients are moistened
Increase the speed to med and mix for 5 min
Blended method cont:
Scrape sides of the bowl and add the remaining liquid
Blend on low speed for 3 min
Sponge or Foam Method:
In this method, leavening is formed from air that is trapped in the beaten eggs
Ingredients at room temp will give greater volume, creating a sponge like texture
Steps as followed: 1) When all ingredients are at room
temp, melt the butter and set aside
Sponge Method Cont:
2) Heat sugar and eggs in a double boiler, stirring constantly, to about 110 degrees
3) Beat the eggs at high speed for 10-15 min, until they are thick and light
When properly beaten, the foam will fall in a ribbon- like shape when you lift the batter
Sponge Method Cont:
4) Sift all of the dry ing then carefully fold them into the foam
Do this stage by hand as not to deflate eggs
5) Fold in the melted butter, but do not OVERMIX!
6) Pan and bake batter ASAP, so not to lose volume
Angel Food Method:
Have no fat and are based on egg-white foam
Does contain a large amount of sugar Gradually add the sugar as you whip Steps: 1) Whip the egg whites with half the
sugar, salt, and cream of tartar to full volume
Angel Food Cont:
2) Sift the remaining half of the sugar with the flour. Fold the sugar and flour mixture into the egg-white foam just until it is absorbed
Chiffon Method:
1) Whip the egg yolks and half the sugar to full volume. They will be a pale yellow
2) Fold in sifted flour and other dry ingredients
3) Whip the EW and remaining half of the sugar until a meringue with medium to stiff peaks forms
4) GENTLY fold the meringue into yolk mix a small amount at a time