CAKES

Basic Cake Making Methods

There are several methods of making cake batters. Viewing them objectively, it seems that each of them is good or bad in the degree that it produces cakes of good quality, always assuming that the quality of ingredients and their balance is satisfactory. 1. Sugar Batter method All the fats and sugar are beaten to a light cream. This can be done by hand or machine; the principle is the same in either case. In the Creaming Process, the rapidly moving hand or beater disrupts the surface and enters the mix, drawing air within it, which is retained provided that the mixture is stable enough to retain it. When the fat sugar mixture is light and fluffy, the eggs are added in portions, beating well after each addition, until the mixture is smooth, complex emulsion of fat, sugar, eggs and air. To do this successfully, certain precautions must be taken, the most important being to ensure the right temperature of the raw materials during mixing, which is 65 to 70 F. Adoption of Sugar batter method is mainly done by traditional bakers who add a portion of flour during fat and sugar creaming. This prevents the risk of curdling and the possibility of toughening. Up to 50% flour based on the weight of fat has given satisfactory results. 2. Flour Batter Method This method of cake making is in use mainly in large bakeries. The method is widely used in exhibition cake making. Its use, however, involves more work and use of machines. The procedure is entirely different from the Sugar Batter Method. First of all, an equal weight of flour is beaten with fat, until they are light and well aerated. The sugar and the eggs are whipped in approximately equal proportion, the whisking not being as prolonged as for sponge cakes. The sugar/egg ratio should never exceed1:1.25. As with Sugar Batter method, the materials used should be at a temperature of 65 to 70 F. After the addition of colour and flavour to either of the mixtures, the whisked egg sugar is added to the fat flour in small portions and carefully blended in , any balance of flour is then added and finally milk and fruit (if any) is mixed in. Investigation has proved that however, it is the air beaten into the fat flour that is responsible for most of the aeration because it is certain that a great deal of air is lost from the sponge however much care is taken during the blending. 3. Modified Sugar Batter Method With this method, the fat, sugar and dried egg powder is creamed together and the amount of water necessary for the reconstitution of eggs is added in portions. In addition, the water can be a means of adjusting the batter temperature, warm water can be used in cold weather and cold water under warmer conditions.

4. Modified Flour Batter Method The first stage of the flour batter system is employed by creaming an equal weight of flour with the fat. The dried egg is sieved to eliminate lumps when it is mixed with the sugar to which is added a weight of water equal to weight of fat. The mixture is added to fat flour cream in two or more portions, the mixing to continue on medium speed for about ten minutes and 3 minutes on high speed. 5. Blending Method This method is used for a type of product developed before the war and known as high ratio cakes. These cakes are produced from the special flour and fats which enable the normal rules of formula balance to be amended so that a very high ratio of milk and sugar can be used based on the weight of the flour. 6. Continuous Batter Method This process is entirely new and is in the process of commercial experiment in the US and UK. At present, two tanks are used, first of which is used for the mixing of all the ingredients, both dry and liquid. The mixing is then passed to the second or holding tank as it is known. It is from the holding tank that the slurry as it is termed, is passed to the mixing chamber where air under pressure is injected while the batter is rapidly mixed. In this way a constant and controlled flow of mixture is available. Cakes are usually divided into three groups on the basis of their ingredients (whether or not they contain fat) and the appearance of their batter. Here are the cake types: 1. Shortened or batter-type cakes containing fat: Layer cake, pound cake, cup cake and fruit cake fall into the batter type cake category. All containing shortening (or fat) in relatively large amounts which is not true of foam cake (except butter sponges). Batter cakes are assembled differently from other cakes. The ingredients are slowly mixed together into a smooth, dense, well blended batter that does not have a foam like structure. The batter is made in one mixing bowl, using the conventional creaming or the quick mix (blending) method. The conventional method or creaming method consist of creaming the fat to increase its pliability and incorporate air. The sugar is beaten in gradually and whole eggs or yolks are then thoroughly mixed into the fat-sugar combination. Flour containing the leaving agent and the liquid are alternately added to the creamed mixture beginning and ending with the flour. The quick-mix or blending method is primarily used in making high-ratio types cake (High ratio types cakes are made with shortening having a high ratio of air to fat which makes them very light). The flour, sugar, shortening and part of the milk are blended together in one mixing bowl. The remaining milk is combined with flavoring and eggs added to the batter and mixed again.

2. Unshortened or Foam type cakes: Angel food cake and sponge cakes fall into this category. They are so called because they required no shortening and because the body of the cake batter, as well as the supporting framework of the baked cake, depends upon the aeration or the beating of the eggs into to a form like mass to provide volume. Angel food cakes are made with egg white. They contain no egg yolks and no shortening and are therefore fat free. Angle food cake recipes always call for cream of tartar, an acid that helps produce a finer, whiter grain and aids in stabilizing the foam of the sugar is beaten into the foam gradually to make a meringue. The remaining sugar is usually sifted with the flour and this mixture is gently folded into the meringue. Sponge cake quality depends on the through beating of the egg and sugar. The sugar and egg ot the sugar and egg yolk may be whipped together, added to the beaten egg white, and the mixture folded in after the flour has been added. Sponge cakes, unlike angle cake, may have some leavening added the most common fault in making sponge cakes is insufficient beating of the egg yolk and sugar. 3. Combination of the two Methods (Chiffon Cakes): Combination foam and batter type cake are the chiffon variety. In the chiffon cakes, the fat used is always oil. Water, flour, oil and part of the sugar are thoroughly blended into a batter and the batter is then folded into foam consisting of beaten egg whites and sugar. When baked, chiffon cakes resemble foam type cake rather than batter cakes.

Foam types
Outside Characteristics: Shape: - Uniform, free from crakes (Sponge) , slightly rounded tops (Chiffon). Size: - Very light in weight in proportion to size, large volume Color: - Uniform golden brown (chiffon), light brown (Sponge). Crust: - Tender, free fro spots or moist shiny appearance (Sponge). Inside Characteristics: Color: - Uniform, characteristic of kind of cake.

Grain: - Small, uniform, thin-walled cells, no large air space or compact layer springy crumbs. Texture: - Tender, feathery, moist, light, not compact or soggy. Flavor: -Pleasing, delicate.

Cake Failures
For successful cake making, it is absolutely essential that the proper procedure be followed. Cakes are delicate, and therefore cake making is subject to many errors. Knowing what went wrong and why will help the baker to prevent the same mistake in the future. A common failure is low-volume cake. This is usually due to under or over-measuring the liquid, using a pan that is too large, or baking in an oven that is too slow or too fast. A fallen cake is due to under-baking, over or under measuring the liquid, using a pan that is too small or moving the cake before it is fully baked. A soggy cake could be due to excess liquid or under baking. Uneven cakes are caused due to uneven heat circulation and baking pan that are placed too close together. Cracks in the top of the cake are generally caused by over-baking and using an oven that is too fast. Cake making faults in Creamed mixture A] Close texture may to due to: 1. 2. 3. 4. Too much liquid. Too little baking powder. Insufficient creaming of fat and sugar. Curdling of the creamed mixture when the egg are added (a curdled mixture holds less air then one of the correct texture). 5. Over stirring or beating the flour into a creamed mixture. B] Uneven (holey) texture may be caused by: 1. Over-stirring or uneven mixing in of the flour. 2. Putting the mixture into the cake tin in small amounts- pockets of air are trapped in the mixture. C] Dry and Crumble texture is due to: 1. Too much baking powder. 2. Too long cooking time in too cool oven. D] Peaking and Cracking: -

1. 2. 3. 4.

Too hot oven. The cake being placed too near the top of the oven. Too stiff mixture. Too small cake tin.

E] Fruit sinking in a cake: 1. Damp fruit: - Though fruit needs cleaning, it should be dried by being spread out on tray and left in a warm place for 48 hrs before use. 2. Sticky glace cherries if covered with thick syrup they should first be washed, then lightly floured. 3. Too soft mixture. A rich fruit cake mixture should be fairly stiff, so that it can hold up the weight of the fruit. 4. Opening or Banging the oven door while the cake is rising. 5. Using self raising flour where the recipe requires plain, or using too much baking powder. The cake over rises and cant carry the fruit with it. F] A cake that sinks in the middle: 1. Too soft mixture. 2. Too much raising agent. 3. Too cool oven, which means that the center of the cake does not rise. 4. Too hot oven, which makes the cake appear to be done on the outside before it is cooked through so that it is taken from the oven too soon. 5. Too short baking time. G] Fruit cakes may be dry due to: 1. cooking at too high temperature. 2. Too stiff mixture. 3. Not lining the tin thoroughly for a large cake, double grease proof paper should be used, and a band of double brown paper should be tied round the outside of the tin to give extra protection. H] Burnt Fruit on the outside of cake: 1. Too high temperature. 2. Lack of protection; as soon as the cake begins to color, a piece of brown paper or double thickness of grease proof paper should be placed over the top for reminder of the cooking time to prevent further browning. Cake making faults in Sponge mixture A] Close heavy texture: 1. The egg and sugar being insufficiently beaten, so that not enough air is enclosed. 2. The flour being stirred in too heavily or for too long-very light folding movement are required and a metal spoon should be used.

B] Heavy layer at the base: 1. The melted fat being too hot-it should be only lukewarm. 2. Uneven or insufficient folding in of fat and flour. 3. Pouring the fat into the center of the mixture instead of round the edge.

Recipe Balancing in Cake Making

What do you mean by recipe balancing? The balanced formula is one which has proper quantities and proportions of essential ingredients for a good cake. Te four main ingredients necessary for a cake formula are flour, fat, egg and sugar. Balance is divided into four parts: 1. Ingredients which provide strength and structure E.g.: flour and eggs 2. Ingredients that have to be carried, i.e., sugar, fat, milk and fruits 3. Ingredients that have a lifting and opening effect e.g.: sugar, fat, egg and baking powder 4. Ingredients that have a closing effect i.e., milk, water and reconstituted egg A balanced formula contains sufficient materials from group 2 as can be carried by group 1. There should be a balance between the opening and closing effect of group 3 and 4. Recipe Balancing and its Importance in Cake Making: To obtain a standard product and to avoid faults and to get a satisfactory recipe, there are 15 golden rules for recipe balancing1. Flour in excess of weight of eggs must be aerated chemically, e.g., by using baking powder. 2. Small cakes require more baking powder than big cakes. Plain cakes require more baking powder than rich fruit cakes. 3. Fat determines the quality of the cake. Good quality fats can take a maximum of 1 to 1 part of egg without curdling; weight of fat should not exceed weight of flour or weight of eggs. 4. When eggs are reduced in a recipe, the quantity of milk and baking powder is increased; so extra sugar has to be added. 5. The weight of sugar in a recipe should be approximately 25% of the total weight of fat, eggs, flour and milk. 6. Cheaper cakes require stronger flour than rich cakes. 7. Eggs can moisten an equal weight of flour, so flour in excess of egg is maintained by milk. For every one part of flour in excess of egg, use only 0.9 part of milk as the moisture content of milk is more than egg. E.g.: Genoese sponge

8. Salt content of a recipe will vary between 1% and 3%. This depends on the amount of sugar used in the formula and the amount of flavour desired. E.g.: Pineapple cakes. 9. When syrups like honey and invert sugar are used, necessary changes in moisture content of the formula should be made. E.g.: Pineapple Upside down cake. 10. Cornflour, cocoa powder, rice flour, ground nuts to be counted as flour in calculating moisture and aeration. E.g.: Sun cake 11. In heavily fruited cake, the proportion of flour maybe less than necessary in light fruited cake or plain cake. 12. Ground almonds are an enriching and binding agent and hence give sufficient stability to rich cakes without the addition of too much flour. 13. When extra egg yolks are added in a recipe, you have to increase the liquid content, the reason being that egg yolks have less moisture than whole egg. 14. Excess of milk solids (mawa) are undesirable as they toughen the cake. 15. When sugar with low caramelisation temperature is used, e.g.: honey, use a lower temperature or acid salts which will invert sugar and prevent a dark crust colour.