2 Basic Types of Cakes

Cake Types

• 2 basic types of cakes – High fat or ______cakes • Ex: Pound cake, yellow butter cake, birthday cake – Unshortened or ______-type cakes • Ex: Genoise, Angel Food cake • Shortened Cakes – Examples include ______cakes, butter cakes, high ratio layer cakes – These cakes contain ______(butter, margarine, Crisco) – Generally use baking powder as the leavening agent – Pound Cake is the exception. It is leavened only with ______. There is no ______leavener in it.

Ways to Mix Shortened Cakes

Creaming mixing method used. This method is sometimes called the standard method or the conventional method. How to… Fat and ______are combined first Beat until light and fluffy Beat the ______, one at a time, into the creamed fat and sugar Add dry ingredients alternately with the liquid Begin and end with ______ingredients! Blending mixing method (2 stage method) Gets its name because the liquids are added in 2 stages! How to… ______dry ingredients together Add fat and ______liquid Mix on medium for 5 minutes Scrape sides and add remaining ______and eggs in 3 parts. Blend on low for 3 minutes Unshortened Cakes

Sometimes called foam cakes Examples: Angel Food, Genoise cakes Contain little or no ______Leavened with air that is whipped into the egg ______Usually thin sponge layers that are then stacked with a variety of fillings, mousses, fruits and icings. Angel Food Method (NO ______) How to… Have all ingredients at ______temperature Whip ______whites, sugar, and cream of tartar to full volume What does cream of tartar do? It stabilizes the egg foam and makes it firmer. Also, makes the meringue less likely to ______. Sift other ______ingredients ______into whites Sponge Method Made with an egg ______that contains yolks How to… Have all ingredients at room temp Heat sugar and eggs in double boiler to about 110°F Beat eggs on high for 10-15 mins. Until ______and fluffy Sift all dry ______and fold into foam Be careful not to ______the foam Fold in melted ______Pan and bake immediately. ______will cause a loss in volume. Chiffon cakes A cross between a ______and unshortened cakes Contain fat and ______like shortened cakes and beaten egg whites like unshortened cakes Have large volume but not as light and ______as unshortened cakes How to… Sift ______ingredients into mixing bowl Gradually add liquid ingredients (includes egg ______) Whip egg whites and sugar together in ______bowl ______egg whites mixture into flour-liquid mixture