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  • Chapter 7 - Cakes and Cakes Specialty

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    Honey Ortega Lay
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    This document discusses different types of cakes. It defines cakes and lists their key characteristics of being sweet, tender, and moist. It then describes three main types of cake formulas: batter cakes which use eggs, flour, and milk; foam cakes like angel food and sponge cakes which are made without shortening; and chiffon cakes which combine batter and foam textures. Each type is further explained, including ingredients and preparation methods. Signs that a cake is fully baked are also provided.

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    Chapter 7- Cakes and Cakes Specialty

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    This document discusses different types of cakes. It defines cakes and lists their key characteristics of being sweet, tender, and moist. It then describes three main types of cake formulas: batter cakes which use eggs, flour, and milk; foam cakes like angel food and sponge cakes which are made without shortening; and chiffon cakes which combine batter and foam textures. Each type is further explained, including ingredients and preparation methods. Signs that a cake is fully baked are also provided.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
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    Download as pptx, pdf, or txt
    102 views11 pages

    Chapter 7 - Cakes and Cakes Specialty

    Uploaded by

    Honey Ortega Lay
    This document discusses different types of cakes. It defines cakes and lists their key characteristics of being sweet, tender, and moist. It then describes three main types of cake formulas: batter cakes which use eggs, flour, and milk; foam cakes like angel food and sponge cakes which are made without shortening; and chiffon cakes which combine batter and foam textures. Each type is further explained, including ingredients and preparation methods. Signs that a cake is fully baked are also provided.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    of 11

    Cakes and Cakes Specialty

    Objectives:
    At the end of the session, the students should be able
    to:
     Distinguish the difference of cake from other baked
    products;
     Determine the nature and characteristics of the flour
    types of cakes; and
    Key Concept
    Cakes are the richest and sweetest of all
    baked products. It contains high in fat and sugar.
    Cakes are defined as a sweet, tender, moist
    baked pastry that is sometimes filled and frosted.
    These are the most presentable and delightful
    baked products that are much sought after in
    most parties such as birthdays, weddings,
    anniversaries and other social gatherings.
    Types of Cake Formulas
    Cake formulas can generally be separated
    into different types according to their
    differences due to batter appearance or
    character. They are:
    Cont.
    1. Batter- type cakes. They depend upon
    eggs, flour, and milk for structure and
    contains reasonably high percentage of fat.
    Much of its volume is achieved by the use
    of baking powder.
    a. Creaming- Shortening and sugar are creamed
    to varying degrees of lightness or fluffiness.
    b. Blending- flour and shortening are introduced
    into the mixing bowl and blended together
    until the flour is coated by the shortening.
    c. Single-stage method. All the ingredients are
    introduced into the mixing bowl together.
    Mixing time is chief means controlling
    characteristics of mix. Advantages are labor
    and time saved.
    2. Foam-type Cake- these is also known
    as, “cakes without shortening”.
    a. Meringue or Angel Food Cakes types-
    it is a cake type which makes use of the egg
    white protein content of an egg. The egg
    whites are beaten to soft peaks with part of
    sugar in the recipe. Cream of tartar is added
    to stabilize the foam and cause a finer and
    whiter grain in the finished product. The
    remaining sugar is sifted with the dry
    ingredients and folded into the meringue.
    b. Sponge-type Cake- using either
    whole eggs or yolks, or a combination of
    both. The sugar and the egg whites may
    be beaten together or the egg yolk and
    sugar may be whipped together then
    added to the beaten egg white. It is
    important to sufficiently beat the egg
    before folding with the flour mixture.
    3. Chiffon Type Cake- these is a combination of batter and
    foam and the resulting cake has a modified foam type grain
    and texture. The egg yolk, oil, and other liquid ingredients
    are placed in a bowl together. The egg white is placed in a
    bowl. The egg white is placed in a bowl. The egg white is
    beaten with cream of tartar and beaten into peaks. The
    liquid ingredients are added to the flour and part of sugar to
    make a batter. Then the beaten egg white is folded into the
    batter.
    Ways to Tell when Cake is Done
    1. The cake should spring back when you
    gently press it with your finger.
    2. The sides of the cake should pull away
    from the pan.
    3. A cake tester, wooden skewer, or a thin
    knife when inserted into the center of the
    cake should come our clean and free of
    crumbs or batter.

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