Good Afternoon and Happy New Year! ! Cakes! Today we are: Learning vocabulary Learning about...
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Good Afternoon and Happy New Year! ! Cakes!
Today we are:
Learning vocabulary
Learning about different kinds
Next Class: Baking Cake
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Cakes…
Are one of the most popular desserts Add festivity to many special occasions Make a plain meal special Are high in calories
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Cakes: 2 groupsShortened and Unshortened
Shortened – contain fat Also called butter cakes Contain leavening agents Are tender, moist and velvety
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Unshortened -contain no fat
Also called foam cakes Are light and fluffy Leavened by air and steam Angel food and sponge cake Angel – contain just egg whites Sponge-contain whole eggs Paula Deen's Molton Cake
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Chiffon Cakes
Cross between shortened and unshortened
Contain fat like shortened Contain beaten egg whites like
unshortened Large volume but not as light as
unshortened
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Cake Ingredients
Flour Sugar Eggs Liquid Salt Cream of Tartar – in unshortened cakes
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Flour
Gives structure to a cake Gluten develops when flour is moistened And mixed holds the leavening gases that form
as the cakes bake Cake flour or all-purpose flour Cake flour makes it more delicate and tender
Has lower protein content=yields less gluten More finely ground than all-purpose
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Sugar
Gives sweetness to cakes Tenderizes the gluten Improves the texture of cake Should be free of clumps
Especially have to watch if using brown sugar
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Eggs
Improve both the flavor and color of cakes
Coagulated egg proteins also add structure to cakes
Angel and sponge cake – eggs are important for leavening hold the air that is beaten into them,
evaporation of liquid from the egg whites creates steam
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Liquid
Provides moisture Helps blend ingredients Most call for milk
Could also be: Buttermilk Sour milk Fruit juices Water
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Salt
Provides flavoring Cakes require a smaller amount than
quick breads and yeast breads
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Fat
Tenderizes the gluten Shortened cakes may contain:
Butter Margarine Hydrogenated vegetable shortening
Chiffon cakes contain oil instead
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Leavening agents
Added to most shortened cakes to make the cakes rise and become porous and light
Most call for baking powder or baking soda
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Cream of tartar
An acid Makes egg whites whiter Makes cake grain finer Stabilizes the egg white proteins
Increases the volume of the baked cake
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Flavorings
Not essential Help make cake special Can add spices, extracts, fruits, nuts,
poppy seeds, coconut Good Eats Cake
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