Cake Types Review Shortened Or Butter

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Cake Types Review Shortened or Butter *Made with solid fats, butter or shortening *Made by one of two methods: conventional or quick Qualities *Fine texture *Light, tender and moist *Whole egg Foam or Sponge (Angel Food) *Made without shortening *Leavened with air beaten into eggs *Foam – egg whites only *Sponge – whole eggs, separated Qualities *Light, fluffy texture Chiffon (Jelly Roll Cake) *Made with oil instead of a solid fat *Large quantity of eggs Qualities *Lightness of sponge cakes *Tenderness of butter cakes Cake Ingredients A. Flour B. Sugar Purpose Purpose – Provide structure – Flavor – Main ingredient – Improves texture – Helps browning – Includes: Any sweetener; Brown Sugar, Cane Sugar, Agave, and Sugar Alternatives. C. Eggs D. Fats Purpose – Improve color and Purpose texture – Improves texture and tenderness – Includes: Shortening, Butter and Oil E. Liquid F. Leavening agents Purpose Purpose – Provides moisture – Helps cake rise – – Helps blend Includes: Baking soda, baking powder, and air – Includes: Milk, Water (beat into egg whites) or Juices G. Flavorings Purpose – Contributes to flavor – Includes: Nuts, Extracts, Chocolate, Coconut, etc. Mixing Methods Quick Method • Dry ingredients, then fats. • Stir in eggs and liquid. • Can be used for butter or shortened cakes Variation for chiffon • Egg yolks added to liquids • Egg whites folded in last Conventional Method • Cream sugars and fat until light and fluffy. • Add extracts and eggs. • Add dry ingredients alternating with liquid. *Dry ingredients divided into four parts with liquid ingredients divided into three parts. Start and end with dry ingredients when adding them to the bowl. Foam Method • Beat the egg whites until stiff (recipes will read “stiff peaks”). • Slowly add sugar, while mixing. • Fold in dry ingredients and extracts trying not to break air bubbles. • Bake in ungreased angel food cake (tube) pan, allow to cool upside down preventing cake from falling. Variation for sponge cakes • Sponge cake – contains egg yolk and white • Angel food cake – contains only egg whites Nutrients Main contribution – calories Foam cake – fewer calories, good cake for people that want to lose weight What does energy-rich, nutrient-poor mean? A lot of energy – sugar ( simple carbohydrate) Little or no nutrients.

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