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Cake Making Essentials: Ingredients, Mixing Methods & Baking Tips

Learn about different types of cakes, key ingredients, mixing methods, and baking tips to create perfectly moist and delicious cakes. From shortening to chiffon cakes, uncover the secrets to baking success.

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Cake Making Essentials: Ingredients, Mixing Methods & Baking Tips

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  1. Cakes and Cookies Chapter 18

  2. Kinds of Cakes • Shortened • Unshortened • Chiffon Cakes

  3. Shortened Cakes • Pound cakes • Tender • Compact and close grain • Historically 1 pound each of butter, sugar, flour, and eggs. • No leavening agent • Leavened by air and steam • Standard shortened cakes • Fine grain • Uniform cells with thin cell walls • Elastic crumb

  4. Ingredients in Standard Shortened Cakes • Sugar • Egg • Fat • Emulsifiers • Leavening agents • Flour • Liquid • Chocolate in chocolate cakes

  5. Sugar • Adds sweetness • Promotes tenderness by interfering with gluten development • Influences volume • Traps air during creaming • Raises starch gelatinization temperature • Decreases cohesive forces

  6. Eggs • Add air when beaten • Contributes to structure • Eggs coagulate

  7. Fat • Often includes shortening, butter, and margarine • Consider type of fat when make substitutions • Diet margarine is lower in fat • Increases tenderness • Increases volume by • Decreasing cohesive forces • Adding air during creaming

  8. Emulsifiers • Allow fat to be distributed more finely and more sugar may be incorporated • High ratio shortenings • Decrease cohesive forces thereby increasing volume • Examples • Mono- and diglycerides added to hydrogenated shortenings • Also – polysorbate 60

  9. Leavening Agents • Include • Baking powder • Baking soda • Air entrapped in creamed shortening • Beaten egg whites • Steam

  10. Flour • Contributes structure • Too little flour • Weak structure and coarse texture • Cake may fall • Too much flour • Compact dry cake

  11. Flour • All purpose flour • Cake flour

  12. Liquid • Milk, water, and fruit juices • Dissolves ingredients • Hydrates starch and protein • Produces steam • If excess liquid, poor volume

  13. Chocolate • Cocoa and chocolate contain starch, therefore less flour • Devil’s food cakes

  14. Other Considerations • Proportion of ingredients • Recipe calculations

  15. Mixing Methods • Conventional • Conventional sponge • Muffin • Quick mix

  16. Mixing Methods • Conventional • Creaming fat with sugar • Add eggs • Add dry ingredients alternatively with liquid • Conventional Sponge • Cream fat with about one-half cup sugar • One-half cup sugar beaten with eggs and reserved • Add dry ingredients alternatively with liquid • Fold in egg and sugar mixture

  17. Mixing Methods • Muffin Method • Eggs, milk, and melted fat are mixed together and added at once to the dry ingredients • Quick-mix method • Uses higher proportion of sugar and liquid • Sift dry ingredients into bowl • Add all fat and part of liquid • Add eggs and remaining liquid

  18. Over and Under Mixing • Overmixing • May toughen cakes especially if • Lean mixture • Higher protein flour used • Compact cake • Heavy or soggy • Undermixing • Coarse texture • Thick cell walls • Concave surface especially if a rich mixture

  19. Preparation of Pans • Prepare pans before mixing batter • Grease pans • Bottoms and sides • Bottoms only • Greased and lightly floured • Use of wax or parchment paper

  20. Baking • Baking temperatures • Cooling before removal from pan • Microwave baking

  21. Unshortened Cakes • Do not include shortening or other types of added fat • Angel food • Egg whites only • Yellow sponge • Whole egg

  22. Angel Food Ingredients • Egg whites • Beat to foam • Warm to room temperature before beating • Avoid oil or egg yolk contact • Do not beat in plastic bowl • Flour • Cake flour is preferable

  23. Angel Food Ingredients • Sugar • Stabilizes egg white foam • Sweetens • Aids in browning • Produces tender cake • Cream of Tartar • Produces a white cake • Stabilizes egg white foam • Prevents shrinkage of cake • Produces more tender cake

  24. Mixing Angel Food • Beat eggs • Need good volume without over beating • Usually beat part of sugar into eggs • Gently fold flour and sugar mixture into beaten eggs whites

  25. Other Considerations • Pans are not greased • Baking Temperatures • Cooling

  26. Sponge Cakes • Preparation methods • Separated • Whole egg • Baking

  27. Cookies • Rolled • Dropped • Bar • Pressed • Molded • Icebox or refrigerator

  28. Cookie Ingredients • Like cakes – ingredients vary • Usually all-purpose flour • For crisp cookies • Rich in fat, sugar, or both

  29. Mixing and Baking • Conventional mixing method most common • Baking • Usually on cookie sheets • Carry over baking

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