Good Afternoon and Happy New Year! ! Cakes !

Good Afternoon and Happy New Year! ! Cakes! Today we are: Learning vocabulary Learning about different kinds Next Class: Baking Cake 

Cakes… • Are one of the most popular desserts • Add festivity to many special occasions • Make a plain meal special • Are high in calories

Cakes: 2 groupsShortened and Unshortened • Shortened – contain fat • Also called butter cakes • Contain leavening agents • Are tender, moist and velvety

Unshortened -contain no fat • Also called foam cakes • Are light and fluffy • Leavened by air and steam • Angel food and sponge cake • Angel – contain just egg whites • Sponge-contain whole eggs • Paula Deen'sMolton Cake

Chiffon Cakes • Cross between shortened and unshortened • Contain fat like shortened • Contain beaten egg whites like unshortened • Large volume but not as light as unshortened

Cake Ingredients • Flour • Sugar • Eggs • Liquid • Salt • Cream of Tartar – in unshortened cakes

Flour • Gives structure to a cake • Gluten develops when flour is moistened • And mixed holds the leavening gases that form as the cakes bake • Cake flour or all-purpose flour • Cake flour makes it more delicate and tender • Has lower protein content=yields less gluten • More finely ground than all-purpose

Sugar • Gives sweetness to cakes • Tenderizes the gluten • Improves the texture of cake • Should be free of clumps • Especially have to watch if using brown sugar

Eggs • Improve both the flavor and color of cakes • Coagulated egg proteins also add structure to cakes • Angel and sponge cake – eggs are important for leavening • hold the air that is beaten into them, evaporation of liquid from the egg whites creates steam

Liquid • Provides moisture • Helps blend ingredients • Most call for milk • Could also be: • Buttermilk • Sour milk • Fruit juices • Water

Salt • Provides flavoring • Cakes require a smaller amount than quick breads and yeast breads

Fat • Tenderizes the gluten • Shortened cakes may contain: • Butter • Margarine • Hydrogenated vegetable shortening • Chiffon cakes contain oil instead

Leavening agents • Added to most shortened cakes to make the cakes rise and become porous and light • Most call for baking powder or baking soda

Cream of tartar • An acid • Makes egg whites whiter • Makes cake grain finer • Stabilizes the egg white proteins • Increases the volume of the baked cake

Flavorings • Not essential • Help make cake special • Can add spices, extracts, fruits, nuts, poppy seeds, coconut • Good Eats Cake

Good Afternoon and Happy New Year! ! Cakes !