Classifications of Cakes
Classifications of Cakes
Cakes
- an item of soft, sweet food made from a mixture of flour, shortening, eggs,
sugar, and other ingredients, baked and often decorated with icing or frosting.
1.Shortened cake/Butter Cake
Fruit Cake
Chocolate Cake
Pound Cake- Pound cake is a type of cake traditionally made with a pound of
each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a
loaf pan or a Bundt mold, and served either dusted with powdered sugar, lightly glazed, or
sometimes with a coat of icing.
Characteristics of Shortened
Cake
Angel food cake, or angel cake, is a type of sponge cake made with egg whites,
flour, and sugar. A whipping agent, such as cream of tartar, is commonly added.
It differs from other cakes because it uses no butter. Its aerated texture comes
from whipped egg white.
Characteristics of Sponge/Foam
Cakes
1. Egg yolks are separated from egg whites.
2. Egg whites are beaten until soft peaks are
formed.
3. It has no oil or butter.
4. The volume of the cake will depend on the
amount of air incorporated in the foamy egg
whites (high volume cake)
Separating egg yolks from egg whites until soft
peaks are formed, then mixing to batter.
3. Chiffon Cakes
A chiffon cake is a very light cake made with vegetable oil, eggs, sugar,
flour, baking powder, and flavorings. Being made with vegetable oil, instead
of a traditional solid fat such as butter or shortening, it is easier to beat air
into the batter.
Characteristics of Chiffon Cakes
1. Egg yolks are separated from egg whites.
2. Egg whites are beaten until soft peaks are formed.
3. Egg whites are folded into the batter mixture.
4. It has oil/melted butter.
Note: The difference between sponge cake from chiffon
cake : Sponge cakes is unshortened (no oil) while chiffon
has oil.
Mixing Method in Chiffon Cake
Making
Chiffon cake
Questions:
1. What are the 3 types of cakes?
2. What is called the unshortened cake?
3. What type of cake has a high volume?
4. What is a shortened cake?
5. Compare the volume of shortened from unshortened cake, which cake has a high volume?
6. What is the similarity between shortened cake from chiffon cake?
7. What is the difference between chiffon cake and unshortened cake in terms of
preparation?
8. Why is there a need to emulsify the egg whites in chiffon cake and foam cakes?
9. What is the function of oil in making cakes?
10. Explain why cakes having oil has lower volume compared to cakes without shortening or
oil?
11. Mention the mixing methods required in cake making?