45 Cakes Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Recognize the functions of various cake ingredients

45Cakes

Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc.

Objective

• Recognize the functions of various cake ingredients.


Cake Ingredients

• Cake ingredients provide structure and tenderize– flour, liquid, and

eggs are sources of structure

– fat and sugar make a cake tender

continued


Cake Ingredients

• A good cake formula is an exact blending of ingredients to create a balance between structure and tenderness


Flour

• Flour gives cakes structure• During baking, the flour’s proteins coagulate

trapping moisture and gases• Compared to other flours, cake flour has

– the lowest protein content, which results in delicate texture

– the highest starch content, which absorbs more moisture


Shortening

• Tenderizes cake batter by preventing too much gluten from developing

• Adds richness and, in the case of butter, flavor


Sweeteners

• Provide cakes with their sweet taste• Absorb liquid, helping to keep the cake moist• Tenderize the cake formula


Eggs

• As they bake, egg proteins coagulate and help give a cake structure

• Eggs are the main source of leavening for many cakes though some recipes also include chemical leaveners

• Air beaten into eggs becomes trapped in the structure of the batter


Liquid

• Flour must be mixed with liquid to form gluten, which provides structure

• Besides adding moisture, liquid helps dissolve sugar and creates steam for leavening in the baking process

• Milk and water are the most commonly used liquids


Objective

• Classify cakes according to the mixing method used to prepare them.


Mixing Methods

• Cakes can be categorized by the method used to combine the ingredients

• The two most important mixing methods are– creaming method– sponge or foam method


Creaming Method

• Used for cakes with a high proportion of butter or shortening

• Starts by mixing the butter or shortening with the sugar

• Eggs and liquid are added next, followed by dry ingredients


1. Weigh all ingredients. Sift flour along with any baking powder or baking soda.

2. Preheat oven and prepare cake pans.

Technique: Preparing Cake Batter by Creaming

Method

continued


3. Combine butter or shortening with the sugar and any spices or flavorings in the mixer. Mix with the paddle attachment until well creamed.


Method

continued


4. Gradually add the eggs and any liquid. Mix until well incorporated.

5. Add sifted flour and mix to form a smooth batter. Do not overmix.

6. Scale into prepared pans and bake immediately.


Method


Sponge Method

• The air in sponge cake batter expands during baking, which creates a light and airy sponge-like texture

• To create this texture, sponge formulas contain a high proportion of eggs to flour

continued


Sponge Method

• Genoise (jehn WAHZ) is distinct from most other sponge cakes

• Genoise contains less sugar so it is usually brushed with simple syrup after it is baked

• Eggs and sugar are warmed to help dissolve sugar and incorporate more air until mixture becomes viscous, then other ingredients are added

continued


Sponge Method

• Overmixing can develop gluten or deflate the air bubbles resulting in a dense or tough cake

• Cakes should be portioned into pans and baked immediately so that air does not escape from the sponge


1. Weigh all ingredients. Sift the flour.

2. Preheat oven and prepare cake pans.

Technique: Preparing Cake Batter by Sponge Method

continued


3. Combine eggs and sugar in the bowl of the mixer. For genoise, warm the eggs and sugar over a water bath until they reach 100°F (38°C).


continued


4. Beat the eggs and sugar with the whip attachment until they are thick and ribbon-like. If using only whites, beat until the mixture reaches soft peaks.


continued


5. Fold in the dry ingredients with a spatula.


continued


6. Fold in any liquids or melted fats in the recipe.

7. Scale into prepared pans and bake immediately.



Objective

• Apply cake pan preparation techniques.


Pan Preparation

• Before cake pans are filled with batter, they are often coated or lined to make cake removal easier

• How the pan is prepared may depend on the recipe and the preferences of the baker


1. Brush the inside of the pan with solid shortening.

Technique: Preparing a Cake Pan

continued


2. Dust pan with a light coating of flour or sugar. Shake out excess flour or sugar.


continued



To make the release of the cake from the pan even easier, some bakers line the bottom of the pan with a piece of parchment paper:

3. Fold a piece of parchment paper in half, then fold in half again.

continued


4. Fold parchment paper diagonally two times.


continued


5. Position the tip of the parchment paper over the center of the cake pan. Cut the paper just inside the edge of the cake pan.


continued


6. Open folded parchment paper and place in bottom of cake pan.



Objective

• Explain how to bake a quality cake product.


Baking

• The ability to determine the doneness of a cake is key to proper baking

• Signs of doneness include– a skewer or toothpick inserted into the center of a

cake comes out clean– cake has a springy feel when pressed– cake pulls slightly away from the sides of the pan


Objective

• Recall the process for assembling and finishing layer cakes


Finishing and Decorating Cakes

• Once cakes are fully cooled, the process of filling and decorating can begin


Filling and Assembling Layers

• Use a knife to level the top of the cake• Flip the entire cake upside down before

cutting layers• The top of the cake is now the smooth

surface created by the bottom of the pan

continued



• Cut cake into desired number of layers using a serrated knife

• Brush the layers with simple syrup to moisten the cake and add sweetness

continued



• Place the bottom layer of the cake on a cardboard cake base that is slightly larger than the cake

continued



• Apply a thin coating of filling on the bottom layer of cake and place the next layer of cake on top

continued



• Repeat this procedure with any other layers, leaving the top of the cake uncoated


Finishing and Decorating

• Transfer the cake to a turntable• Many pastry chefs apply a crumb coat of

icing over the entire cake before applying the final icing

continued



• Place some icing on the center of the cake top and spread by dragging the blade of a palette knife while slowly rotating the turntable

continued



• Keep the palette knife level to create a smooth and level finish on the top of the cake

continued



• Begin to coat the sides by spreading out the excess icing from the top

continued



• Apply more icing with the palette knife to coat the lower parts of the sides

• While applying light pressure and holding the knife stationary, slowly rotate the turntable and smooth out the icing on the sides

• Remove any excess icing once the turntable completes one full rotation

continued



• The sides of the cake may be left plain and smooth, finished with a pastry comb, or coated with crumbs and confections

continued



• Cakes are also decorated with icing piped from a pastry bag


Review

• Name ingredients that provide structure to a cake

– Flour– Liquid– Eggs

continued


Review

• Name ingredients that make a cake tender

– Fat– Sugar

continued


Review

• Describe the creaming method of mixing ingredients

– Mixing butter or shortening with sugar in an electric mixer with the paddle attachment

– Add eggs and liquid– Add dry ingredients

continued


Review

• How is a light and airy sponge-like texture created in sponge cakes?

– Sponge formulas contain a high proportion of eggs to flour

continued


Review

• Why are cake pans prepped before baking?

– Pans are prepped to ensure that the finished cake is easy to remove

continued


Review

• Name signs to look for when determining the doneness of a cake

– A skewer or toothpick inserted into the center of a baked cake comes out clean

– Cake has a springy feel when pressed– The cake pulls slightly away from the sides of

the pan

continued


Review

• Why is simple syrup brushed onto cake layers before filling?

– To moisten the cake and add sweetness

continued


Review

• How can the sides of a cake be decorated?

– May be left plain and smooth– Finished with a pastry comb– Coated with crumbs and confections

Documents

45 Cakes Permission granted to reproduce for educational use only.© Goodheart-Willcox Co., Inc. Objective Recognize the functions of various cake ingredients