Cake Types, Baking, and Cooling

1. Cake Types, Baking, and Cooling The Basics

2. Preparing the Cake • High-fat or shortened cakes • Creaming Method • Two-Stage or blending method • Low-fat or foam type cakes • Foaming or sponge method • Angel food method • Chiffon Method

3. Creaming Method • Have all ingredients at room temperature • Start with butter, or shortening. • Use the paddle attachment on a low speed until it is smooth and creamy. • Add the sugar • Cream the mixture at medium speed until the mixture is light and fluffy • If melted chocolate is used, it is added at this time

4. Creaming Method • Add the eggs, a little at a time. • After each addition, beat until eggs are absorbed before adding more. • Scrape down the sides of the bowl to ensure even mixing

5. Creaming Method • Add the remaining dry ingredients alternating with the liquids. • Add one fourth of the dry ingredients • Mix until just blended • Add one third of the liquid • Mix until just blended • Repeat until all the ingredients are used • Scrape down the sides of the bowl occasionally for even mixing

6. Two-Stage Method • Have all ingredients at room temperature. • Sift the flour, baking powder/soda, and salt into the mixing bowl, and add the shortening. • Mix at low speed with paddle attachment for two minutes, stop the machine, scrape the sides and continue mixing for an additional two minutes.

7. Two-Stage Method • Sift the remaining dry ingredients into the bowl and add part of the liquid. • Blend at low speed for 3 to 5 minutes. • Scrape the side several times to ensure even mixing. • Combine the remaining liquid and lightly beaten eggs. • With mixer running add to batter in three parts. • Turn off the machine and scrape the sides after adding each part.

8. Foaming or Sponge Method • Have all ingredients at room temperature. • If butter is included, it must be melted. • If liquid and butter are included, heat them together until the butter is just melted. • Combine the eggs and sugar and warm to 110ºF over a hot water bath. • With the whip attachment beat eggs at high speed until light and thick • This may take 10-15 minutes

9. Foaming or Sponge Method • Fold in the dry ingredients being careful not to deflate the foam. • This should be done by hand. • If melted butter or a butter-liquid mixture is being used, fold it in at this point. • Be careful not to overmix, or the cake will be tough. • Immediately pan and bake the batter.

10. Angel Food Method • Have all ingredients at room temperature. • You may warm egg whites slightly for better volume. • Sift the flour with half the sugar . • Using the whip attachment beat the egg whites until they form soft peaks • Add salt and cream of tarter near the beginning of the beating process.

11. Angel Food Method • Gradually beat in the sugar that was not mixed with the flour. • Beat until soft glossy peaks form, don’t overmix. • Fold in flour-sugar mixture until it is thoroughly absorbed, but no longer. • Pan and bake immediately.

12. Chiffon Method • Have all ingredients at room temperature. • Sift the dry ingredients, including part of the sugar, into the mixing bowl. • Using the paddle at second speed, gradually add the oil, then the egg yolks,water, and liquid flavorings in a slow steady stream. • Stop the machine frequently when adding the liquids to scrape down the sides.

13. Chiffon Method • In a separate bowl whip the egg whites until they form soft peaks. • Add the cream of tarter and sugar in a stream and whip to firm moist peaks. • Fold the whipped egg whites into the flour-liquid mixture. • Immediately pan and bake.

14. Pan Preparation • Always prepare pans before mixing cake batter. • For high-fat cakes, the bottoms and sides of layer pans must be greased and floured. • For sheet cakes line the pan with greased parchment. • For angel food cakes, do not grease the pan. • For sponge cake layers, grease the bottoms but not the sides.

15. Baking • Cake structure is fragile, so proper baking conditions are essential for high-quality products. • Preheat the oven. • Make sure ovens and shelves are level. • Do not let pans touch each other in oven. • Bake at the correct temperature.

16. Baking • Do not open the ovens or disturb the cakes until they have finished rising and are partially browned. • If steam in the oven is available, use it for creamed and two-stage batters. • This will help the cakes bake up with a flatter top.

17. Baking • Tests for doneness. • Shortened cakes shrink away from sides of pan slightly • Cake will be springy, the top will spring back when pressed slightly. • A pick inserted in the center of the cake comes out clean.

18. Cooling and Removing From Pans • Cool layer cakes 15 minutes in pans and turn out while slightly warm. • Turn out onto racks to finish cooling. • To turn out sheet cakes • Sprinkle top lightly with granulated sugar. • Set an empty sheet pan on top, bottom side down. • Invert both pans. • Remove top pan. • Peel parchment off cake.

19. Cooling and Removing From Pans • Cool angel food cakes upside down in pans • When cool, loosen the cake from the sides of the pan with a knife or spatula and pull out carefully.