Advanced Baking Hpmgt #135
Key Topic Discussion: CAKES
v
What is
most important aspect of producing great cakes?
o
v
Ingredients
1) Tougheners
2) Tenderizers
3) Moisteners
4) Driers
5) Leaveners
6) Flavorings
v
Mixing Methods (two main categories)
ü What are three main goals of mixing a cake?
1.
2.
3.
1)
High-fat
§
Butter
cakes
§
High-ratio
cakes
2)
Egg foam
§
Genoise
cakes
§
Sponge
cakes
§
Angel
food cakes.
§
Chiffon
cakes.
v BAKING
o
Temperatures
o
Determining
Doneness
v COOLING
Advanced Baking Hpmgt #135
Key Topic Discussion: CAKES
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CATEGORY |
TYPE OF CAKE/ MIXING METHOD |
KEY FORMULA CHARACTERISTICS |
TEXTURE |
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Creamed fat (high fat) |
Butter (creaming method) |
High-fat formula; chemical leavener used |
Fine grain; air cells of uniform size; moist crumb; thin and tender crust |
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High-ratio (two-stage) |
Emulsified shortening; two-part mixing method |
Very fine grain; moist crumb; relatively high rise |
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Whipped eggs |
Genoise (egg foam) |
Whole eggs are whipped with sugar; no chemical leaveners |
Dry and spongy |
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Sponge (egg foam) |
Egg yolks are mixed with other ingredients, then whipped egg whites are folded in |
Moister and more tender than Genoise |
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Angel food (egg foam) |
No fat; large quantity of whipped egg whites; high percentage of sugar |
Tall, light and spongy |
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Chiffon (egg foam) |
Vegetable oil used; egg yolks mixed with other ingredients, then whipped egg whites folded in; baking powder may be added |
Tall, light and fluffy; moister and richer than angel food |