Evaluating Shortened Cakes

Ingredients Sugar sweetens and tenderizes cake. It also helps to brown the • Shortened cakes—flour, crust. Generally, granulated sugar is eggs, liquid, shortening, baking used unless the recipe calls for powder or soda, sugar, salt, brown or confectioner’s sugar. flavorings. Fat tenderizes cakes and makes ¥ Angel cakes—flour, egg whites, them rich and moist. Butter is used cream of tartar, sugar, salt, in manyDATE. recipes for shortened cakes. flavorings. Hydrogenated shortening or marga- mericans have enjoyed ¥ Sponge cakes—flour, egg yolks rine also can be used. Use oil only cakes for hundreds and whites, cream of tartar or OFwhen the recipe calls for it (such as A of years. Back in colonial lemon juice, liquid, sugar, salt, for chiffon cakes). days, the old “recipes” called for flavorings. Liquids provide moisture for blending of ingredients. Milk, measurements like “a lump of ¥ Chiffon cakes—flour, egg yolks water, fruit juice, buttermilk, and butter the size of a walnut” or “a and whites, cream of tartar, salad sour milk are the liquids generally dessert spoon full of sugar.” Ingre- oil, baking powder, sugar,OUT salt, used. Use the type of liquid speci- dients were beaten for hours and flavorings. housewives guessed at the oven fied in the recipe. Substitutions may Measure ingredientsIS carefully. temperatures in their wood stoves. change the quality of the cake. Cake recipes are carefully balanced Today, modern appliances and Leavening agents make cakes and may fail if you use incorrect standardized recipes have taken rise. Baking powder is a common measurements. Ingredients should away much of the labor and trial- leavening agent that releases carbon be at room temperature so they can and-error of cake baking. dioxide gas. When baking soda is be beaten more easily. used, the recipe also will include an Flour givesinformation: the cake structure by Types acidic food (such as sour milk, building a framework. Use the type buttermilk, or molasses), which is There are two basic types of of flour specified. Be sure to sift needed to release the gas. Air cakes: shortened and foam. Short- flour before measuring. Cake flour incorporated in beaten eggs and ened cakes are made with hydroge- gives cakes a larger volume and a steam from liquid also leaven cakes. nated shortening, butter, or marga- finer grain than all-purpose flour. If Salt usually is added to give rine. The infinite variety includes a recipe calls for cake flour but it is flavor. Other flavorings often are pound, butter, chocolate, spice, currentand PUBLICATIONnot available, substitute 1 cup of added as well. fruit and nut cakes. Foam cakes are all-purpose flour minus 2 table- made without fat or oil. Examples spoons for each cup of cake flour. are sponge cakes and angel cakes. Eggs give structure to cakes and Chiffon cake, mademost with salad oil, increase richness. Whites and yolks isTHIS a cross between a light foam cake can be beaten to incorporate air, and a rich shortened cake. which makes the cake rise. Use For medium or large eggs. To avoid Prepared by Carolyn Raab, Extension variations in the size of eggs, the foods and nutrition specialist, Oregon amount of whites for angel cakes State University.http://extension.oregonstate.edu/catalogusually is given in cups.

4-H 93132 Reprinted March 2004 Selecting and Steps in Making a Cake Preparing Pans 1. Read the recipe carefully. Choose the right size and shape of pan. If the pan is too shallow, the 2. Let refrigerated ingredients warm to room temperature. texture of the cake will not be as 3. Be sure the oven will be heated by the time your cake is ready good. For the best results, cake pans to bake. should be one-half to two-thirds full 4. Wash your hands. of batter. Baking is faster in pans with a 5. Assemble all utensils you will need. dull finish than in pans with a shiny 6. Prepare pans for baking. finish (which tend to reflect the 7. Assemble all ingredients you will need. heat). Although cakes that bake 8. Measure ingredients accurately. faster have a larger volume and a DATE. better crumb quality, they are not as 9. Mix ingredients according to the directions. attractive because their tops are 10. Put cake in the oven and check the oven temperature. more rounded and their sides are 11. Test the cake for doneness. browner. Shiny aluminum pans are OF a good choice if appearance is 12. Cool the cake and remove from the pan. important. Glass baking pans absorb heat more slowly than most metal pans usually contain higher proportionsOUT to prevent the foam from collaps- and are therefore not as good for of sugar and liquid. Therefore, the ing. After the egg whites have foods that are to be baked for a one-bowl method should not be been beaten to soft peaks, part of short time. Since glass ovenware used for recipes developedIS for the the sugar is added gradually and holds heat very well, you will need conventional method. the beating is continued until the to reduce the baking temperature if Conventional method. The fat peaks are stiff. Flavoring is then you use glass pans for cakes that is creamed until soft and pliable. folded in. Flour and the remaining take a longer time to bake. (Depend- The sugar is added slowly to the fat sugar are sifted together and this ing on the thickness of the glass and and creaming is continued until the mixture is folded into the beaten the baking time, the baking tem- consistency is likeinformation: whipped cream. egg whites. perature should be 15Ð25°F less Eggs are beaten in one at a time. than for metal baking pans.) Dry ingredients are sifted together Sponge Cakes Prepare pans for shortened cakes to distribute the baking powder or Yolks and whites can be beaten by greasing the bottom. Dust with soda evenly. Dry and liquid ingredi- together or separately. In the flour if desired. Or line the bottom ents are added alternately and traditional method, yolks and of the pan with waxed paper and currentbeaten after each addition. Beaten whites are beaten separately. The grease the side of PUBLICATIONthe paper next to egg whites then may be folded in. beaten whites are folded in after the cake. Do not grease pans for Quick mix or one-bowl the flour, sugar, and flavoring foam cakes! method. Dry ingredients are sifted have been added to the yolk. into the bowl used for mixing. The Chiffon Cakes most fat, flavoring, and part of the liquid Mixing Dry ingredients are sifted THIS are added and the batter is mixed Follow recipe directions for together. Liquid ingredients are for a specified length of time. The mixing cakes. Do not overbeat! beaten into the dry ingredients. unbeaten eggs or egg whites and the For This mixture is folded gradually remaining liquid are then added and Shortened Cakes into egg whites beaten to stiff the batter is again mixed for a There are severalhttp://extension.oregonstate.edu/catalog methods of peaks. mixing shortened cakes. The specified length of time. conventional method gives the best Angel Cakes results and is used most often. Egg whites are whipped until Recipes developed for the foamy, and cream of tartar is added “one-bowl” or “quick mix” method Cake Mixes When making a cake with a mix, may drop the temperature 50 to 100 it’s important to follow package degrees so the cake may fall or fail You can buy commercial cake directions carefully. Add the to rise. mixes for shortened cakes as well as ingredients called for and beat the At the end of the baking time foam cakes. When you are deciding length of time specified. Use the given in the recipe, test the cake to whether to buy a mix or make a pan sizes recommended. see if it’s done. The cake is done cake from scratch, consider: when (1) the center of the top ¥ The time you have available Baking springs back when you touch it ¥ The ingredients you have on It’s important to have the correct lightly with your finger, (2) a hand oven temperature. Oven tempera- toothpick or metal cake tester you ¥ The cost of the ingredients versus tures that are too low will give insert comes out clean, (3) and the the cost of the mix (plus added cakes a low volume and a poor cake shrinks slightly from the sides ingredients) texture. If the oven temperature is of the pan. Allow the cake to cool 10 to 15 ¥ Your personal preferences for the too high, the crust will be tough and DATE. minutes on a wire rack before flavor and texture of cakes made the top of the cake may be peaked removing it from the pan. Angel, from scratch and cakes made or cracked. An oven temperature of sponge, and chiffon cakes should be from mixes 350Ð375°F is commonly used. The OF oven should be preheated and, if cooled upside down until the There are many flavors and types structure becomes firm. The cake of shortened cake mixes. These possible, tested with an oven thermometer before baking the may collapse if removed before mixes usually include flour, short- cool. ening, sugar, leavening, nonfat dry cake. OUT milk, salt, and flavorings. Eggs and Place pans in the center of the water usually are added by the cook. oven away from the sides. Be sure Storing Mixes for angel food cakes that there is plentyIS of space around Keep the cake moist by covering usually include flour, sugar, salt, each pan for heat to evenly circu- with a cake cover or a large, deep and flavorings. Dried egg whites are late. bowl. Place a piece of waxed paper packaged separately. Water is added Don’t open the oven during the or clear plastic wrap over the cut by the cook. baking process! An open oven door edges for extra protection. A information: Ways to Cut Cakes

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Round cake: Cut cake Round cake: Cut cake Oblong cake: Cut cake Loaf cake: Cut cake mostin pie-shaped wedges. into four quarters. Cut lengthwise twice. Then into sections across the THIS For smaller pieces, cut each quarter into four cut diagonally across the width. Then cut diag- in circle halfway to slices. Cut two pieces first two slices to make onally across each center (see dotted closest to middle in diamonds and triangles. section to make For line). Then slice from half. 24 small pieces. 21 pieces. triangles. 8 pieces if outer and inner circles. cake first cut into http://extension.oregonstate.edu/catalog20 pieces. quarters. frosting on the cake will help to keep it moist. Refrigerate cakes that have ingredients requiring a cool temperature, including whipped cream and cream fillings, or frosting containing raw eggs. Serving Cakes are used primarily as desserts but also are popular as formal or informal refreshments and snacks. Serve cakes plain or with frosting, whipped cream, or DATE. fruit. Slice shortened cakes with a thin, sharp knife. Foam cakes can be pulled apart with two forks or a OF cake breaker, or sliced using a serrated knife with a sawing motion. OUT IS

information:

PUBLICATIONcurrent most THIS For http://extension.oregonstate.edu/catalog This publication was produced and distributed in furtherance of the Acts of Congress of May 8 and June 30, 1914. Extension work is a cooperative program of Oregon State University, the U.S. Department of Agriculture, and Oregon counties. Oregon State University Extension Service offers educational programs, activities, and materials—without regard to race, color, religion, sex, sexual orientation, national origin, age, marital status, disability, and disabled veteran or Vietnam-era veteran status. Oregon State University Extension Service is an Equal Opportunity Employer. Reprinted March 2004 Evaluating Shortened Cakes

Desirable Characteristics Poor Characteristics Possible Causes Volume—high Low volume Too much shortening or liquid Oven not hot enough Wrong size pan Sunken Too little liquid Too much sugar, shortening, or leavening Underbaked Shape—slightly rounded top Peaked or cracked Pan too deep Too much flour Oven too hot Too little shorteningDATE. or leavening Surface—smooth and golden Pale color Too little sugar brown Wrong type pan UnderbakedOF Too dark brown Too much sugar Oven too hot OUTOverbaked Texture—light and tender, Dry Too little sugar or fat slightly moist Too much leavening IS Baked too long Egg whites overbeaten Soggy Underbaked Too much shortening or liquid Undermixed Tough information:Overmixed Overbaked Too little shortening or leavening Grain—fine grained; small cell Large, uneven cells Too little liquid walls evenly distributed; light Insufficient mixing but not crumbly Too much sugar, shortening, or leavening PUBLICATIONcurrent Oven not hot enough Tunnels Too much egg Too little sugar Poor mixing most Oven too hot THIS Crumbly when cut Too much sugar or shortening Insufficient mixing For Compact Overbeating Too much liquid http://extension.oregonstate.edu/catalogToo much flour Flavor—delicate, sweet, well Flat Too little salt blended Unpleasant, bitter Strong or rancid shortening Poor quality eggs or flavoring Too much leavening Evaluating Angel, Yellow, and Sponge Cakes

Desirable Characteristics Poor Characteristics Possible Causes Volume—weight in proportion Undersized Overbeaten egg whites to size (cake nearly doubles its Egg whites not fresh volume) Underbeaten egg whites (or yolks in chiffon) Too much cream of tartar Sunken Too much sugar (or oil in chiffon) Removed from oven too soon Pan not inverted for cooling Shape—flat or slightly rounded Runs over top Too much batter for pan top with no cracks and peaks Too much leaveningDATE. Cracks Too much flour Not enough liquid Placed too OFhigh in oven Surface—delicate brown with Sticky crust Too much sugar tender, thin, rough crust free Underbaked from stickiness OUT Texture—tender, slightly Tough crust Not enough sugar moist, fluffy Too much flour IS Oven too hot Baked too long Pale crust Oven not hot enough Not enough sugar Tough Not enough sugar information:Not enough shortening (chiffon) Overbaked Dry Too much flour Not enough shortening (for chiffon) Not enough liquid current Overbaked PUBLICATIONSoggy Too much cream of tartar (chiffon & angel) Grain—fine grained; even-sized Heavy and compact Overbeating of egg white or yolk cells throughout; free from tunnels Too little sugar or liquid most Wrong baking temperature THIS Pan not inverted for cooling Coarse grain Flour not folded in well For Egg whites under beaten Color—uniform Dark spots or streaks Insufficient mixing Flavor—delicate;http://extension.oregonstate.edu/catalog free from Unpleasant flavor Poor quality eggs or flavorings excessive taste of egg, acid, or flavorings