The document provides guidelines for balancing ingredients in cake recipes based on the cake method. It discusses balancing sugar to flour ratios and fat to egg ratios for creaming and high-ratio cakes. Additional tips include adjusting liquids if other ingredients are increased or decreased, and greasing pans differently based on the cake type. Baking instructions include preheating ovens, not letting pans touch, using steam for some cakes, and testing for doneness. Cakes should cool partially in pans before removing to prevent collapse.
The document provides guidelines for balancing ingredients in cake recipes based on the cake method. It discusses balancing sugar to flour ratios and fat to egg ratios for creaming and high-ratio cakes. Additional tips include adjusting liquids if other ingredients are increased or decreased, and greasing pans differently based on the cake type. Baking instructions include preheating ovens, not letting pans touch, using steam for some cakes, and testing for doneness. Cakes should cool partially in pans before removing to prevent collapse.
The document provides guidelines for balancing ingredients in cake recipes based on the cake method. It discusses balancing sugar to flour ratios and fat to egg ratios for creaming and high-ratio cakes. Additional tips include adjusting liquids if other ingredients are increased or decreased, and greasing pans differently based on the cake type. Baking instructions include preheating ovens, not letting pans touch, using steam for some cakes, and testing for doneness. Cakes should cool partially in pans before removing to prevent collapse.
Old fashioned pound cake Flour 100% Sugar 100% Butter 100% Eggs 100% Rules for balancing creaming method cake Sugar is equal to or less than the flour Fat equals the egg Eggs and liquid (milk and water) equals the flour Rules for Balancing High-ratio cake Sugar is more than the flour(110- 160%) Eggs are more than the shortening Liquid (water, milk, egg) is more than sugar Additional Guidelines Balance first the sugar-flour ratio, then balance the rest of the ingredients against these If liquid is increased reduce the eggs & shortening If egg is increased, increased the shortening If extra milk solids are added as an enrichment, add an equal weight of water Additional Guidelines If cocoa is added, add water equals in weight to 75 to 100% of the cocoa If cocoa or bitter chocolate is added, the amount of sugar maybe increased to as much as 180% of the weight of the flour in high ratio cake & to over 100% of the weight of the flour in creaming method of the cake Additional Guidelines In cakes to be bake in large units, less liquid is needed; less water will evaporate during baking If a liquid sugar is added (honey, corn syrup etc) reduce other liquid slightly If large quantity of moist ingredients are added, reduce the liquid. Creamed batters need less baking powder than two-stage batters Pan Preparation For high-fat cake, layer pans must be greased with commercial pan greasing preparation; if not available, dust the greased pan with flour and tap out the excess For sheet cakes, line the pan with greased parchment For angel food cake and chiffon cakes, do not grease the pan. For sponge cake layers with little or no fat, grease the bottom but not the sides of the pan. Baking and Cooling Preheat the oven Make sure the ovens and shelves are level Do not let pans touch each other Bake at correct temperature If steam is available in the oven, used it for creamed and two-stage batter Do not open the oven or disturb cakes until they have finished rising and partially browned Test for Doness Shortened cakes shrink away slightly from sides of pan Cake is springy A cake tester or wooden pick inserted in center of cake comes out clean Cooling and Removing from Pans Cool layer cakes and sheet cakes 15 minutes in pans ant turn out while still warm Turn out layer cakes onto racks to finish cooling Cool angel food cake and chiffon cake upside down in pans so they do not fall back into the pans and lose volume Cooling and Removing from Pans To turn out sheet cakes: 1. sprinkle top lightly with granulated sugar 2. set an empty sheet pan on top, bottom- side down 3. invert bottom pans 4. remove top pan 5. peel parchment off cake Question & Answer