Cakes Therearetwotypesofraisedcakes: (1)foam(unshortened)cakesand(2)buttered(shortened) cakes Foamcakes Foamcakeshaveahighproportionofeggstoflour. Theyareleavenedsolelybytheairbeatenintowholeeggs oreggwhites. Theycontainverylittle,ifany,fatandhaveaspongytexture. Thisisacategoryofcakesthataremadewithlotsofstifflybeateneggwhites,whichmakesthemlightandairy. Anoptimumfoamcakeisfine,eventextured.Itisleavenedbysteam.

eam. Thethreecategoriesoffoamcakesare: stiffly (adv): cng, ac, quanh airy(a): thoang kh Thosethatcontainnofat Angelfoodcakes Meringues Dacuoises Thosewheretheonlyfatisfromeggyolks Spongecakes Somebiscuits Thosethatcontainfat(butter,shortening)pluseggyolks Genoises Chiffons Twomethodsforproducingfoamcakes: Separatingeggmethod: Sponge cake Alightandairycakethatcontainsthreebasicingredients:roomtemperature eggs, sugar,andflourandisleavenedsolelybytheairbeatenintotheeggs. Abasicspongecakeismadeby beatingthe eggyolksandsugaruntilthickandlemoncolored(whenbeatersareraisedthemixturewill formaribbonasitfallsbackintothebowl)andthenstifflybeateneggwhites(withalittlesugar)are foldedin. Containsnofat. Averyversatilecakethat canbeflavoredwithextracts, nuts, citruszests, liqueursandcanbebakedinroundcakepansorelseasheetpan. Canbeeatenplainorfilledwith whippedcream,buttercream,jamorpreserves,fruit,fruitpurees,nuts,chocolate,etc. Angelfoodcake SometimesreferredtoasAngelCakeandbecauseofitsairylightnessissaidtobe the"foodoftheangels". Thiscakehasnoeggyolks,fat,orartificialleaveningagent soitreliestotally onstifflybeateneggwhitesforleavening. Itssoleingredientsareeggwhites,creamoftartar,sugar, flour,saltandflavoring(suchasextracts). AngelFoodCakehasthehighestsugarcontentofallthe spongecakesandthisaddedsugarisneededtosupportandstabilizethewhippedeggwhites. Because theeggwhitesgivethecakeitsvolumeandstructurecaremustbetakenwhenaddingthemtothedry ingredientssotheydonotdeflate. Traditionallybakedinaringshapedtubepanitisplacedupside downtocooltopreventitfromfallingandsticking tothepan. Usuallyservedplainorwithfreshfruit, fruitpurees,and/orwhippedcream. Amoist,fluffy,featherlight,delicatecakethatisfatand cholesterolfree. Meringue Simplyabeatenmixtureofeggwhitesandsugar(sometimeswithcreamof tartar),thatare bakedinaslowoventoproduceadelicatelycrisp,whiteconfectionthatseemstoliterallymeltinyour mouth. Therearetwotypesofmeringuesoftandhard. Thedifferencebetweenthetwoistheamount ofsugaraddedtotheeggwhites. Softmeringueismadewithonlyasmallamountofsugar. The whitesandsugararebeatenonlytothesoftpeakstageandisthenusedasatoppingforpiesandcakes, puddings,mousses,andthefamousBakedAlaska. Themeringueisbakeduntilthepeaksarebrowned andthevalleysarelightlybrowned. Wholeeggmethod Genoise (Pronunciation: zhaneWAHZ )Namedafteritsplaceoforigin,GenoaItaly,itisatypeof lightandairyspongelikecake. Differentfromaspongecakeinthattheeggsare beatenwholeanda smallamountofmeltedbutterisadded. Thismakesitmoretenderandflavorfulbutislesssweetthan aregularspongecake. Wholeeggsandgranulatedwhitesugararewarmedoverawaterbathandthen beatenuntilverythick. Flour, andsometimescornstarch,arefirstfoldedinandthenmeltedbutter (usuallyclarifiedbutter). Canbeflavoredwithextracts,groundalmonds,citruszests,orliqueurs. The genoiseisleavenedsolelybytheairbeatenintotheeggandsugarmixture. Mustbecarefulnotto deflatethebatterwhenaddingtheflourandmeltedbutter. Thisisaveryversatilecakethatisthebase formanydesserts. Itisusuallybakedinaroundpanandcanbeeatenplainbutisoftentimessplit(2or 3layers),brushedwithsugarsyrup,andfilledwithjamsorpreserves,fruitpurees,freshfruit,whipped cream,buttercream,and/ornuts.
1

 Themaindifferencebetweenfoamcakesandbuttercakesisbakingpowder/sodaisnotusedforleavening(rise) infoamcakes. Bothfoamcakemethodsusebeateneggstogivethecake volume,notachemicalleavening agent asinbuttercakes. Whentheeggsarebeatenaircellsforminthebatterandthesecellswillexpandina hotovengivingthecakeitsvolumeandstructure. Tomakesurethebeateneggsreachtheirfullvolume,itis importanttheyarefresh,thecorrectsizeandatroomtemperature. Separatingeggs:Coldeggsareeasiertoseparatebutroomtemperatureeggsgivemorevolumewhenbeaten. Therefore,separatetheeggswhentheyarecoldandthencovertheeggwhitesandyolkswithplasticwrap (preventsyolksandwhitesfromdryingout)andbringtoroomtemperature(takesabout30minutes)before using. Toseparateanegg: Havetwosmallbowlsready. Overonebowl,breaktheegginhalfandallowtheeggwhite tofallintothebowlasyoucarefullytransfertheeggyolkbackandforthbetweenthetwohalvesoftheshell. Whentheeggwhitehascompletelyseparatedfromtheyolk,puttheyolkinthesecondbowl. Ifseparating anotheregg,startwithaclean(third)bowlfortheneweggwhite,soifyougetsomeyolkintheeggwhitebowl youdon'tcontaminatethefirstwhite. Thewhiteswillnotwhipproperlyifthereisanyyolkinthem. (To removeyolktake anemptyeggshellanddipitintothewhitewheretheyolkis. Theyolkwillbeattractedto theshell.) Anothermethodistocracktheeggandthenplacetheegginyourcuppedhand. Separateyour fingersandletthewhiterunthroughyourfingersintoabowl. Placetheyolkinanotherbowl. Theseparatedeggmethodisthemostcommonandsomerecipesuseboththeeggyolksandwhites(sponge), whileothersonlyusetheeggwhites(angelfood,meringue). Eggyolksarebeatenwithmost(alittleisusedwhenwhipping thewhites)ofthegranulatedwhitesugar (superfineorcastorproducesafinertexturedcakeandasmoothermeringue)untilthemixtureisthickand lemoncolored(takesabout5minutes). Beatingcreatestinyaircellswhichexpandwhenthebatterisplacedina hotoven. Inacleanbowl,whip theeggwhiteswithalittlesugartoproduceameringue. Startonlowspeedtobreakthe whitesup. Whenfoamappearsonthewhites,addthecreamoftartar(approximately1/8teaspoonforeverytwo largeeggwhites). (Whenwhipping thewhites,creamoftartar(acid)isusedtostabilizethemandhelpsthe whitesreachfullvolume.) Graduallyincreasethespeedtomediumhighuntilalmoststiffandthenaddthe sugarinasteadystreamuntilthe whitesarestiff,butnotdry. (Shouldbethickandshiny.) Theeggwhitesandflourarethengentlyfoldedintotheeggyolkmixture(usingawhiskorrubberspatula), takingcarenotthedeflatethebatter. Gentlypourthebatterintothepreparedpan(asperyourrecipe)and smoothusinganoffsetspatula. Bakeasinstructedinyourrecipe. Butterorshortenedcakes Butterorshortenedcakescontainfat(butter,margarine,shortening) andrelyonachemicalleaveningagent (bakingpowder,bakingsoda)fortheirrise. Theyareflavorful,andhaveagoodtextureandvolume. The Americanstylebuttercake evolvedfromtheEnglishpoundcakerecipeof1poundofflour,1 poundofsugar,1 poundofbutter,and1poundofeggs. Otherexamplesofbuttercakesarethewhiteandyellowcake,coffeecakes,teacakes,andfruitcakes. Some buttercakesarerichandflavorfulenoughtostandalone(fruitcakes,teacakes)orwithasiftingofconfectioners sugarordrizzledwithaglaze. Others,layerorsheetbuttercakes,tasteevenbetterwithalayeroffrosting, lemoncurd,jamandpreserves,nuts,orevenicecream. MethodsofMixing MostAmericanstylebuttercakesarepreparedusingoneofthreemethods. Themostpopularofthethreeisthecreaming method. Thisistheeasiestandproducesthelightestcakewiththebestvolume. Theonebowl,quick,orblending method isthequickestandeasiestcaketomakeandproducesameltinyourmouthtexturebutitisdenserwithlessvolumethana cakemadewithcreamingmethod. Thecombinationmethodissimilartothecreamingmethodbutinvolveswhippingthe eggwhitesseparatelyfromtheyolksandthenaddingthemtothebatter. Creaming method Ofthethreemethods,thecreamingmethodisthemostcommonandproducesthelightestcakewiththegreatest volume. Tostart,thebuttershouldbeunsalted,ofgoodquality,andatroomtemperature(65 70degreesF) (18 21degreesC). Butterthathasahighbutterfatcontentproducesmoreairbubblesandtendstoproduceless curdling.Thetypeofsugarusedcanvarybyrecipefromregulargranulatedwhitesugartosuperfine(castor) whitesugar. Tobegin,placethebutterandsugarina mixingbowlandstartbeatingthesetwoingredientsonlowspeed. The creamingofthebutterandsugarproducesairbubblesinthefatcreatedbytherubbingofthesugarcrystals againstthefat. Theseholeswillgetlargerandmultiply asyoucontinuebeating. Startingonlowspeedand thengraduallyincreasingthespeedallowstheairbubblestoformand strengthen. Startingattoohighaspeed coulddamageorbreakthefragileairbubbleswhichwillcausethefinishedcaketobeheavywithacompact
2

texture. Thegoalistohavemaximumaeration,thatis,lotsofairbubblesinthefat. Awellaeratedbatter meansacakewithgoodvolumeandasoftcrumb. Beatingtimecanrangeanywherefrom5to10minutessobe suretofollowyourrecipe. Theconventionalmethodofmixinginvolvesacreamingofthefat,incorporationofsugarandcreaming,adding ofeggsandcreaming.Itisatthispointthattheaircellsareformed.Aftercreaming,thedryandliquid ingredientsareaddedalternately,mixingaftereachaddition. Onebowl,quick,orblending method Theonebowlorquickmethodproducesacakewhichisverymoist,dense,withafineandvelvetytexture. As thenameimplies,thismethodisfasterandeasierthanthecreamingmethodasthecreamingstepofthebutter andsugariseliminated. Allthedryingredientsarefirstputintoamixingbowlandthensoftbutterandalittle liquidareadded. Thisisthoroughlybeatentogetherandthentheeggs,flavoring,andremainingliquidare added. Sincetheliquidisaddedafterthebutterandflourarecombined,itreducestheglutenformationinthe flourbecausethefathashadachancetocoatalltheflourbeforethetougheningactionfromtheliquidcantake place. Thisiswhy thismethodproducesameltinyourmouthcake(lessglutenisformed). However,usingthe onebowlmethoddoesnotproduceacakewithasmuchvolumeasthecreamingmethod. Thisisbecausethe buttertendstomeltintothebatter,soitdoesn'tformasmanyairbubblesneededformaximumvolumeasinthe creamingmethod. Thetemperatureoftheingredientsplusthemixingspeedarevery importantwiththismethod sobesuretofollowyourrecipe'sinstructions. Theonebowlmethodofmixingisessentiallyamuffinmethodofmixing.Themilk,oil,andeggaremixed together.Thedryingredientsaremixedandthenthesetwoaremixed.Cakesmadebythemuffinmethodof mixinggenerallyhaveacoarsertexture.Additionally,theygenerallyhaveashortershelflife,otherwisestale quicker. Combination method Thecombinationmethodiswhenwhippedeggwhitesareaddedtothecreamedingredients. Thismethodgives additionalvolumeandlighttexturetoyourcake. Somerecipesthatcallforthecreamingmethodcanbe changedtothismethodbysimplyseparatingtheeggs,beatingthewhitesseparatelywithalittleoftherecipe's sugar,andthenaddingthewhitestothefinishedbatter. Withallthreemethods,oncethebatterismixeditisthenplacedingreasedandflouredpan(s)(sometimeslinedwith parchmentpaper). Thebattershouldfillapproximately1/2to2/3ofthecakepan(s)toallowroomforthebattertoexpand. Pansizematters:theycomeinawiderangeofsizes,fromaroundcakepantoaloafpan. Differentsizepansholddifferent capacities(volumes)ofbattersandthismustbetakenintoaccountwhensubstitutingonepansizeforanotherinarecipe. If youusealargerpanthanaskedforinarecipethiswillchangethedepthofthebatter(shallower)andthereforethebatter willbakemuchmorequickly. Likewise,ifyouuseasmallerpanthanaskedforinarecipethiswillalsochangethedepth ofthebatter(deeper)andthereforethebatterwilltakelongertobake. Ifyouhaveaproblemwithoverbrowningofthe edgesofyourcake,youcanplacereusableBakeEvenStrips(availableatmostcakesupplystores)aroundtheoutsideof thecakepans. Makesureyoutakeintoaccountthatdarkand/ordullcoloredpansabsorbmoreheatthanaluminumand/or shinypansandthereforethebatterwillbakefaster. Lowertheoventemperatureby25degreesFifusingaglasspanto preventoverbrowning. Theoventemperatureaffectsboththetextureandlookofthecake. Howhottheoventemperaturedetermineshowlongit takesforthebattertoset. Thelongerittakesfortheeggs,milkandflourtocoagulate,themoretimetheaircellsinthe batterhavetogrowlargerandproducevolumeinthecake. Toohotandtheouteredgesofthecakewillsetbeforethe middlehasachancetofullybake. Thisiswhyitisimportanttohaveanaccurateoventemperature. Havingafreestanding oventhermometerinyourovenwillgiveyouaproperreadingontemperatureassomeovensarenotcalibratedproperly. Theovenshouldalwaysbepreheatedabout15minutesbeforeplacingthepansintheoven. Ifbakingmorethanonelayer atatime,arrangethecakepanssotheyareabout2inches(5cm)apartand2inches(5cm)fromthesidesoftheoven. This ensuresadequateaircirculationandpromotesevenbaking. Donotopentheovendoor,especiallyduringthefirst15 minutesofbaking,astheoventemperaturedropsabout25degreesFeverytimetheovendoorisopened. Buttercakesaredonewhenatoothpickinsertedinthecenterofthecakecomesoutclean. Removethebakedcakefromthe ovenandcoolonawirerackforabout10minutesbeforereleasing. Thereareformulasforbuttercakesthatprofessionalsfollowanddeviationsfromthese formulasofabout20%canbe supported. Thisiswhyyouhavesomanydifferentrecipesforonetypeofcake. Somealterationsinusingeggscanbe made. Eggwhitesandyolksplaydifferentrolesincakemakingandchangesinthebalanceofwhitesandyolkswillaffect thebakedcake. Forexample,inlayercakesyoucanreplaceonewholeeggwitheither2eggyolksorelse1 eggwhites
3

tochangethetexture. Usingyolkswillproduceamoreflavorfulcakewithadarkercolor,butacakewithlessstructure. Usingwhiteswillproduceasoftercakebecauseeggwhitesdonotfirmupasmuchaseggyolkswhenbaked. Typesoffats (butter,margarine,shortening),sugars(regular,superfineorbrown)andflours(allpurposeorcake)usedalsoaffectthe cake. TheRoleofIngredientsinCake Theroleofbakingpoweristoenlargethebubblesinthefat,causingthecaketorisetoitspotential Fatstenderizethecake,softeningandmoderatingthestructure,andenhanceflavor Sugartenderizesandmoistens acake Lowproteinflourispreferredforcakessecakeflour,pastryflourorSouthernallpurposeflour Eggsaredryingandleaveningagentstheyhelpemulsify(blend)thebatterifacakeisdry,leaveoutoneeggwhite CakePans ToGreaseor NottoGrease Whenarecipeasksyoutoprepareyourpans,youprobablywillgreasethemwithshortening,margarineorbutter,andthen lightlyflourthem.Thisallowsthebattertorisebyclimbingupthesidesofthepanandwillpreventsticking. Togreaseapan,spreadfatevenlywithapapertowel,squareofwaxedpaperoryourfingers,gettingintoallcorners.Put about2tablespoonsofflourintothepanandtaplightly,frequentlyturningthepan,tocoverallthegrease.Transferexcess flourtothe nextpanandrepeattheprocess. Toreleaseexcessflourfromapan,tapitlightlyupsidedownoverthesink. Sometimesyouwillbeaskedtolinethepanwithparchmentpaperorwaxpaper.Youmightbutterthepan,thenlinewith paper,thenbutterandflourthepaper.Allmethodsaredesignedtoalloweasyreleaseofthefinishedcake. Preparingthepanshouldbethefirststepinbakingacake,sothatyouimmediatelycanpourthebatterintothepanandpop itintotheoven.Batterthatsitsaround losesvolume. Pansforangelfoodandchiffoncakesarenotgreased.Paperlinersoftenareusedtoeasetheremovalofthecake. Darkpansabsorbmoreheatthanlightonesandcookcakesfaster.Theyalsocanleaveadarkcrust.Glasspansbakefaster thandarkmetalpans.Forbestresults,chooseheavy,dull,metal,straightsidepans. Preparingpansforbakingcakes Solidshorteningisbetterthanbutterforcoatingpansbecauseitdoesnotcontainanywaterbutterandmargarinecontain waterandthismaycausethecaketostickinplaces.Solidshorteningisalsolessexpensive,tastelessandodorless.Finally, solidshorteningdoesnotburnaseasilyasbutter,anditholdsadustingofflourbetter. Pansshouldbefillednomorethan1/2to2/3 full.Thisallowsthebattertoriseduringbakingwithoutspillingoverthe edges. Preparingpansforshortenedcakes Ifthebakingpansarepreparedbeforethecakebatterismixed,thebattercanbetransferredtothemimmediatelyafter mixing.Allowingthebattertostandinthemixingbowlmorethan15to20minutesbeforeplacingitinthebakingpansis undesirable,astransferofthebatteratthatpointmayhaveadverseeffectsonthevolumeandtextureofthebakedproduct. Pansmaybegreasedonthesidesandbottoms,orthesidesmaybeleftdry.Ifthesidesofthepanarenotgreased,thecake volumemaybesomewhatgreaterbecausethecakestructureissupportedbyclingingtothesidesofthepan.Flouringthe greasedbottomofthepanaidsinremovingthecakefromthepan,buttheflourcoatingshouldbelight.Analternative procedureistocutapieceofwaxedpapertofitthebottomofthepan. Preparingpansforunshortenedcakes Pansarenotgreasedforeithertypeofspongecake.Itisdesirabletohavethemixtureclingtothesidesofthepanuntilitis coagulatedbytheheatoftheoven.Afterbaking,thepanisinvertedandallowedtostanduntilthecakeisthoroughly cooled.Thisgivethedelicatecakestructureachancetosetwiththeleastamountofstrainplacedonit.

PanPreparation Ungreased Ungreasedsidespaperonbottom Greasedandpapered Greasedandcoatedwithflour Greased,flouredandlinedwithpaper

Usedfor Angelfoodandchiffoncakes Genoiselayers Highfatcakes,spongecakes Highfatcakes,chocolatecakes,anythingina Bundtorshapedpan Cakescontainingmeltedchocolate,fruitchunksor fruitorvegetablepurees

BakingaCake Alwayspreheatyouroven.Mostcakesbakeatatemperatureoffrom325 to375 averaging350. Placecakepansinthe centeroftherack,withtherackinthecenteroftheoven,toensureevenheating.Ifyoudoubtyouroven'saccuracy,usea thermometertosetthepropertemperature. Resisttheurgetopeekatacakeuntilitisalmostdonebaking.Openingthe ovendoorallowscoolairtosweepinanddisturbthetemperature.Thecakecouldfall. HighAltitudeCakeBaking Thehigherinelevationyouarethelessairpressurethereis.Thelowairpressure causeswatertoboilatlower temperatures,thusincreasingthetimeittakestoboilandcookwhateverfoodyou'repreparing.Theloweredairpressure alsotendstocausebakedgoodstorisefaster.Thisrequiresachangeintheproportionofingredientsusedinleavened foods.Occasionally,youmayevenneedtoadjustthebakingtemperatureinyourovenaswell,whichmeanstheliquids willevaporatefaster.Whentoomuchliquidevaporatesfromyourbatter,therestoftheingredientsbecomeconcentrated. Thisgenerallymeansyouendupwithtoomuchsugarinthebatter.Toomuchsugarwillpreventthecakefromsettingand you'llfindagooeymessonyourhands.Atthesametime,theairbubblestrappedinthebatterwillberisingfasterand developing asneakylittlehabitofescapingintotheatmosphere.Whentheseairbubblesrisetoofastyourcakewillrisefast andhighthenfall.Thiswillcreateadense,drymessofacake. Cookingathighaltitudesgenerallyrequirestwobasicadjustments: 1. Anincreaseintimeforboiledfoods. 2. Achangeintheproportionsofingredientsusedinleavenedfoodssuchascakesandyeastbreads.Insome instances,achangeinbakingtemperaturemayalsobenecessary. Mostcakerecipesneednomodificationforsealeveluptothealtitudeof3,000feet.Abovethat,itisoftennecessaryto adjustrecipesslightly.Usually,adecreaseinleaveningorsugar(orboth)andanincreaseinliquidareneeded.Remember, ingredientssuchaseggsorbutterareconsideredliquids. Foranybakedgoodsthatrise(yeastbreads,cakesorbreadsmadewithbakingpowder,etc.),itisimportanttoadjustthe recipesothattherapidrisetimedoesn'tmaketheresultingbreadorcaketoodry.Thiscanbedoneasfollows: Foryeastcakes: Yeastcakesrisemorequicklyathighaltitudes,sobesuretowatchyourdoughcarefullyandjudgetherisetimeby thechangeinthedough'sbulk,notbytheamountoftimeittakes.Proofingtimeforyeastcakesshouldbe reduced. Forcakesusingbakingpowder: Don'toverbeattheeggs.Overbeatingaddstoomuchairtothecake. Raisethebakingtemperatureslightlythefastercookingtimewillkeeptherecipefromrisingtoomuch.At elevationsover3,500feet,theoventemperatureforbattersand doughsshouldbeabout25degreesFhigherthan thetemperatureusedatsealevel. Decreasetheamountofbakingpowderslightlythisalsopreventstherecipefromrisingtoomuch. Forfoamcakes: Don'toverbeattheeggs.Foamcakeshaveaverydelicateeggproteinstructure. Reducesugarslightlytohelpcompensatefortheliquidloss. Increasewholeeggsoreggwhitestocompensatefortheliquidloss. Cakestendtostickmorewhentheyarebakedathighaltitudes.Sobesuretoalwaysgreaseyourbakingpanswellanddust themwithflourorlinethemwithparchmentpaper.Exceptionsareangelfoodcakesandspongecakes,whichshould alwaysbebakedinungreasedpans.Also,fillpansonly fullofbatter,nottheusual2/3 full,ashighaltitudecakesmay overflow.

Followthe guidelinesbelowformorespecificadjustments.Whenadaptingarecipeforhighaltitudesalwaysstartoutwith thesmallestadjustment,thenaddmoreadjustmentslaterandonlyifnecessary.Keepinmindthatanyorall ofthese adjustmentsmayberequired,foreveryrecipeisdifferentinitsbalanceofingredients.Onlyrepeatedexperimentswitheach differentrecipecangivethemostsuccessfulproportionstouse.It'sagoodideatokeepnotesofhowyouadjustedyour recipesuntilyouknowwhatworksbestforyourparticularlocation. Collapsingcakes,overflowingbatters,brittlecookies:Ifyouliveatanaltitudeof3,000feetorhigher,youmayhave experiencedtheseproblems.Athighaltitudes,lowerairpressureandgenerallylowerhumiditycauseliquidstoevaporate morerapidly.Theseconditionsallowbakedgoodstorisemoreeasilyandlosemoisturefaster.Rapidrisingcanmakegas bubblescoalesce,resultinginacoursetexture.Inextremecases,itcancausebatterstooverflowthepanbecausetheyhave notsetupsufficiently,orrupturecellwallsresultingincollapse.Rapidevaporationconcentratesthesugarsinarecipeand makestheproductpronetostickingtothepan. Bakingpans.Becausebakedgoodsexpandmoreathighaltitude,uselargerpansorincreasethenumberofpansanduse lessbatterperpan.Bakedgoodsalsohaveagreatertendencytosticktothepanathighaltitude.Exceptforangelfoodand spongecakes,alwaysgreasepansgenerouslyanddustthemwithflouroruseabakinglinersuchasparchmentpaper. Oventemperature.Higheroventemperaturesassistinestablishingstructure,offsettingsomeoftheeffectsofrapid leavening.Increasetemperaturesanywherefrom15Fto25F.Delicatecakesandrecipeswithhighchocolatecontent,as wellasmostcookierecipes,areanexceptionbecauseoftheirtendencytoburn. Bakingtime.Duetothehigheroventemperaturesmentionedabove,bakingtimeshouldbereducedaccordingly.Thereare nosetrulesforthis,somonitortheprogressofthebakingprocessandresignyourselftoatrialanderrormethod. Cakesaremostvulnerabletothesephenomenabecauseoftheirdelicatebalanceofliquidsandsugarsthoughotherrecipes canbeaffectedaswell.Unfortunately,thereisnoonesimplesetofrulesthatcanaccommodateeverysituationbuthereare somegeneralguidelinesfollowedbyrecipespecifictips. GuideForCakeBakingAtHighAltitudes Adjustmentfor3000feet: Reducebaking powder:foreachteaspoondecrease1/8teaspoon Reducesugar:foreachcup,decrease0to1tablespoon Increaseliquid:foreachcup,add1to2tablespoons Increaseoventemperatureby25F Adjustmentfor5000feet: Reducebakingpowder:foreachteaspoon,decrease1/8to teaspoon Reducesugar:foreachcup,decrease0to2tablespoons Increaseliquid:foreachcup,add2to4tablespoons Increaseoventemperatureby25F Adjustmentfor7000+feet: Reducebakingpowder:foreachteaspoon,decrease teaspoon Reducesugar:foreachcup,decrease1to3tablespoons Increaseliquid:foreachcup,add3to4tablespoons Increaseoventemperatureby25F Somepeoplewhogrewupinhighaltitudeareasthinkthedipincollapsedcakeswasdesignedasareservoirforfrosting. Fallencakestastejustfinebutifyouwantyourstolookgoodwithoutmakingatriplebatchoffrosting,refertothegeneral guidelinesaboveandthesemorespecializedtips: Useallpurposeflourinsteadofcakeflour.Allpurposeflourprovidesmorestructurebecauseofitshighergluten content UseaBundtpanthey havemoresurfaceareaforcakebattertoclingtowhilebaking Fillpansfullinsteadoftheusual2/3 Iflargeairpocketsareaproblem,tryzigzaggingatableknifethroughthebatterordroppingthepanfromaninch ortwoabovethecounterjustbeforebakingtohelpeliminateexcessairbubbles

DeterminingDoneness Inadditiontofollowingthebakingtimesuggestedintherecipe,severalsimpletestscanbeusedtodeterminedoneness. Whichevertestsareused,avoidopeningtheovendoortocheckthecakesprogress.Coldairoradropinoventemperature cancausethecaketofall.Useatimertonotetheminimumsuggestedbakingtime.Then,andonlythen,shouldyouuse thefollowingteststoevaluatethecakesdoneness. Appearance Thecakessurfaceshouldbealighttogoldenbrown.Unlessnotedotherwiseintherecipe,theedges shouldjustbegintopullawayfromthepan.Thecakeshouldnotjiggle ormovebeneathitssurface. Touch Touchthecakelightlywithyourfinger.Itshouldspringbackquicklywithoutfeelingsoggyorleavingan indentation. CaketesterIfappearanceandtouchindicatethatthecakeisdone,testtheinteriorbyinsertingatoothpickintothe cakescenter.Withmostcakes,thetestershouldcomeoutclean.Ifwetcrumbsclingtothetester,thecake probablyneedstobakeabitlonger. Iftherecipeprovidesparticulardonenessguidelines,theyshouldbefollowed.Forexample,someflourlesscakesarefully bakedeventhoughacaketesterwillnotcomeoutclean. Cakesshouldberemovedfromtheovenandcooledonaracktoallowairtocirculateevenlyaroundthepan.Tubecakes (suchasangelfood)oftenarecooledupsidedown.Thisiswhyangelfoodcakepanshavethoselittlefeetonthetops.

Sources: Cakes http://www.joyofbaking.com/cakes.html Baking911 http://www.baking911.com/cakes/101.htm TheCooksThesaurus http://www.foodsubs.com/Cakes.html FoamCake http://food.oregonstate.edu/learn/foamcake.html HighAltitudeCakeBaking http://allrecipes.com/advice/coll/baking/articles/154P1.asp HowSweetItIs http://www.azcentral.com/home/food/cooking101/lesson17.html HighAltitudeBakingandCooking http://www.wholefoodsmarket.com/recipes/cookingtips/cooking_altitude.html IntroductoryFoods,BennionandScheule OnCooking,LabenskyandHause