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Shortened & Unshortened Cakes. Objective 6.00 Foods II. Shortened Cakes. Shortened cakes use a fat like butter or oil along with a chemical leavener like baking powder in the recipe. Pound cakes, however, use no chemical leavener , only air.
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Shortened & Unshortened Cakes Objective 6.00 Foods II
Shortened Cakes • Shortened cakes use a fat like butter or oil along with a chemical leavener like baking powder in the recipe. • Pound cakes, however, use no chemical leavener, only air. • Creaming and blending methods are used for shortened cakes.
Cooking Shortened Cakes • Shortened cakes should be cooked in a greased, floured pan. • The best type of pan to use is an aluminum pan for it’s high quality baking results. • Other types of pans like shiny metal and stainless steel do not allow for the proper distribution of heat throughout the cake and will result in a less than quality cake.
Cooking Shortened Cakes Con’t • After cooking, these cakes should be cooled in their pans for about 10 minutes, then removed and placed on a wire rack to finish cooling. • A high quality, well made shortened cake will have a rounded top, with a smooth, evenly brown crust.
Determining Doneness • To determine if a shortened cake is done first you must: • Bake the cake for the stated time on the recipe • Then insert a toothpick into the center of each cake layer. If the toothpick comes out clean, the cake is done. If it does not, you must continue to cook the cake in 5 minute intervals until the toothpick comes out clean. • This is called a toothpick test.
Quality of Shortened Cakes High Quality Shortened Cake Low Quality Shortened Cake
Shortened Cake Frostings Ganache Butter Cream Frosting
Cooling a Shortened Cake Cooling Rack
Unshortened Cakes • Sponge/foam and angel food methods are used for unshortened cakes. • Unshortened cakes may contain some fat from the ingredients used in the recipes. • Unshortened cakes may be low/non fat, but can be very high in sugar.
Preparing Unshortened Cakes • When preparing an unshortened cake, such as an angel food cake, never tap the pan on the counter to remove air bubbles before baking. Those air bubbles are used to help the cake to rise. • Beaten egg whites also help an angel food cake to rise because of the incorporated air.
Cooking Unshortened Cakes • A well made angel food cake will have a large volume with a tender moist interior. • It will also cling to the pan when done.
Cooking Unshortened Cakes Con’t • Unshortened cakes are ALWAYS cooled in the pan. Upside down in the pan on the neck of a glass/heavy duty bottle is usually the way these cakes are cooled. • Unshortened cakes are always cut with a bread-type knife using a sawing action. • Never try to cook an unshortened cake in the microwave.
Unshortened Cake Toppings Cool Whip & Fruit Sauce/Glaze Powdered Sugar Glaze with Flavoring (extract, fruit juice)
