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Baking Cakes #6

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There are two main types of cakes - high-fat and low-fat cakes. High-fat cakes are made using creaming, two-stage, or flour batter mixing methods, while low-fat cakes use sponge, angel food, or chiffon methods. There are three main goals of mixing cake batter: 1) combining all ingredients into a smooth uniform batter, 2) forming and incorporating air cells, and 3) developing the proper texture in the finished product. Tonight's variation uses the two-stage mixing method.

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Baking Cakes

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Two types of cakes High-Fat and Low-Fat High-Fat Mixing Methods: creaming method two-stage method flour batter method

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Low-fat or foam type cakes Mixing methods: sponge angel food chiffon

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Three main goals of mixing: 1*combine all ingredients into a smooth and uniform batter. 2*form and incorporate air cells 3*to develop proper texture in the finished product

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1*combine ingredients into a smooth and uniform batter. Room temperature ingredients Correct fat for formula. Mix formula properly Add liquid ingredients slowly

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2*Form and incorporate air cells Texture Leavening

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3* Developing Texture Protein Content of Flours Mixing methods Tonight = variation of the two stage method.

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Ingredient functions Tougheners: structure: flour, eggs Tenderizers : shorten protein fibers: sugar, fats, leaveners Moisteners : activate leaveners & gluten: water, milk, syrups, eggs Driers: absorb moisture: flours, starches, cocoa, milk solids.

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Quiz Notes Review chapter 16 & 17 3 main goals of mixing cake batter Product knowledge Mixing methods Cake makeup/icing/tools

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More Related Content

Baking Cakes #6

  • 2. Two types of cakes High-Fat and Low-Fat High-Fat Mixing Methods: creaming method two-stage method flour batter method
  • 3. Low-fat or foam type cakes Mixing methods: sponge angel food chiffon
  • 4. Three main goals of mixing: 1*combine all ingredients into a smooth and uniform batter. 2*form and incorporate air cells 3*to develop proper texture in the finished product
  • 5. 1*combine ingredients into a smooth and uniform batter. Room temperature ingredients Correct fat for formula. Mix formula properly Add liquid ingredients slowly
  • 6. 2*Form and incorporate air cells Texture Leavening
  • 7. 3* Developing Texture Protein Content of Flours Mixing methods Tonight = variation of the two stage method.
  • 8. Ingredient functions Tougheners: structure: flour, eggs Tenderizers : shorten protein fibers: sugar, fats, leaveners Moisteners : activate leaveners & gluten: water, milk, syrups, eggs Driers: absorb moisture: flours, starches, cocoa, milk solids.
  • 9. Quiz Notes Review chapter 16 & 17 3 main goals of mixing cake batter Product knowledge Mixing methods Cake makeup/icing/tools
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