Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • CN 4 Cakes

    Uploaded by

    Samleedigiprints
    72 views6 pages
    This document discusses cakes. It defines cakes as a baked good containing ingredients like flour, sugar, eggs, butter or oil, and leavening agents. Cakes come in many varieties from simple to elaborate and are often served at celebrations. Common cake shapes include bundt cakes, cupcakes, layer cakes, and sheet cakes. The document also categorizes different types of cake formulas and lists common cake ingredients.

    Original Description:

    Original Title

    CN-4-CAKES

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document discusses cakes. It defines cakes as a baked good containing ingredients like flour, sugar, eggs, butter or oil, and leavening agents. Cakes come in many varieties from simple to elaborate and are often served at celebrations. Common cake shapes include bundt cakes, cupcakes, layer cakes, and sheet cakes. The document also categorizes different types of cake formulas and lists common cake ingredients.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    72 views6 pages

    CN 4 Cakes

    Uploaded by

    Samleedigiprints
    This document discusses cakes. It defines cakes as a baked good containing ingredients like flour, sugar, eggs, butter or oil, and leavening agents. Cakes come in many varieties from simple to elaborate and are often served at celebrations. Common cake shapes include bundt cakes, cupcakes, layer cakes, and sheet cakes. The document also categorizes different types of cake formulas and lists common cake ingredients.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 6

    CAKE (CN#4)

    “Gateau” in French word means cake; in German language it is called


    “torte”.

    • This baked product is the richest and the sweetest of all.


    • Favorite dessert of many people, be it men and women; young and
    old and most especially the children.
    • Cake is always present in all special occasions.
    • In its oldest forms, cakes were modifications of breads but now cover
    a wide range of preparations that can be simple or elaborate and share
    features with other desserts such as pastries, meringues, custards and
    pies.

    Cake

    Gateau

    Tortes
    Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid,
    and leavening agents, such as baking soda and/or baking powder. Common
    additional ingredients and flavorings include dried, candied or fresh fruit,
    nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the
    primary ingredients. Cakes can also be filled with fruit preserves or dessert
    sauces (like pastry cream), iced with buttercream or other icings, and
    decorated with marzipan, piped borders, or candied fruit.

    Cake is often served as a celebratory dish on ceremonial occasions, for


    example weddings, anniversaries, and birthdays. There are countless cake
    recipes; some are bread-like, some rich and elaborate, and many are
    centuries old. Cake making is no longer a complicated procedure; while at
    one time considerable labor went into cake making (particularly the whisking
    of egg foams), baking equipment and directions have been simplified so that
    even the most amateur cook may bake a cake.

    Cakes are frequently described according to their physical form. Cakes


    may be small and intended for individual consumption. Larger cakes may be
    made with the intention of being sliced and served as part of a meal or social
    function.

    Common shapes include:

    • Bundt cakes

    • Cake balls
    • Conical

    • Cupcakes and madeleines, which are both sized for a single


    person

    • Layer cakes, frequently baked in a spring form pan and


    decorated

    • Sheet cakes, simple, flat, rectangular cakes baked in sheet


    pans
    • Swiss rolls

    Types of Cake Formula:

    1. Batter type (shortened cakes) – they contain high fat


    ingredients. These types of cakes are heavy and has velvety
    texture. Examples are butter cake and pound cake.

    Pound Cake Butter Cake

    2. Foam type (unshortened cakes) – they contain high fat or little


    fat. They are leavened by air, which is into beaten eggs, and by
    steam that forms during baking. These types of cakes are light
    and fluffy. Examples are angel food cake and sponge cake
    (genoise).
    Angel Food Cake Sponge Cake
    3. Chiffon type (modified sponge cake) – they contain vegetable
    oil blended into the egg yolk batter then fold into beaten egg
    whites. It is a cross between shortened and unshortened cakes.

    Cake Ingredients:
    1. Flour
    2. Sugar
    3. Eggs
    4. Liquid
    5. Salt
    6. Fat
    7. Leavening Agent
    8. Cream of Tartar
    9. Flavorings
    10. Nuts and seeds
    Cake Ingredients:

    1. Flour – forms structure to the cake.


    2. Sugar – gives sweetness to the cake.
    3. Eggs – improves flavor and color and its leavens the cakes.
    4. Liquid – adds moisture and help ingredients blend together.
    5. Salt – enhance flavor.
    6. Fat – tenderizes the gluten.
    7. Leavening Agent – raises the cake to become porous and light.
    8. Cream of Tartar – whitens the egg whites and act as stabilizing agent.
    9. Flavorings – camouflage unpleasant aroma of eggs.
    10. Nuts and seeds – provide crunchy texture to the cakes.

    You might also like