CAKES

- ARE DEFINED AS SWEET, TENDER, MOIST

BAKED PASTRY THAT IS SOMETIMES FILLED AND
FROSTED.
TIPS TO PRODUCE A GOOD CAKE
1.Correct measurement of ingredients
stated in the recipe should be followed.
2. Proper mixing of ingredients
3.Following the correct techniques
involved
4.Used appropriate equipment in baking
 TYPES OF CAKES
A. HIGH-FAT CAKES/ SHORTENED CAKES
1.Increased percentage of sugar
2.Emulsified shortening, which blends
thoroughly to prevent thoughness.
B. LOW- FAT CAKES OR FOAM TYPE CAKES
- Have a springy texture and are tougher
than shortened cakes.
*fruit torte
* Flour for sponge cakes must be weak to
avoid making the cake tough. Cornstarch
is often added to cake flour for sponge
cakes to weaken the flour further.
CLASSIFICATION OF INGREDIENTS FOR
CAKE ACCDG TO THEIR FUNCTION
1. TOUGHENERS- flour, milk and eggs
contain protein. Protein provides
structure and strengthens the cake
once it bakes. Too little protein and the
cake may collapse; too much protein
and the cake be tough and coarse.
2. TENDERIZERS
- sugar, fats, and egg yolks
interfere with the
development of the gluten
structure when cakes are
mixed. They shorten the
gluten strands, making the
cake tender and soft. These
ingredients also improve the
cake’s keeping qualities.
3. Moisteners
-Liquid such as water, milk,
juice and eggs bring moisture
to the mixture.
It is necessary for gluten
formation and starch
gelatinization, as well as for
improving a cake’s keeping
qualities.
4. DRIERS
-flour, starches and
milk solids absorb
moisture, giving
body and structure
to the cake
5. LEAVENERS
- Cakes rise because gases in the
batter expand when heated. Cakes
are leavened by the air trapped
when fat and sugar are creamed
together, by carbon dioxide released
from baking powder and baking soda
and by air trapped in beaten eggs. All
cakes rely on natural leaveners –
steam and air – to create the proper
texture and rise.
6. FLAVORINGS
- Flavorings such as
extracts, cocoa, chocolate,
spices, salt, sugar and
butter provide cakes with
desired flavors.
PANNING
-to prevent cakes from sticking,
pans may be greased or lined with
wax paper or both before baking.
Pans must be prepared before the
cake is finished mixing to prevent
air trapped in the emulsion from
deflating while pans are being
prepared.
FILLING
-pans should be filled no
more than two-thirds full.
This allows the batter to
rise during baking without
spilling over the edges.
BAKING
-temperatures – always preheat the
oven before preparing the batter. If
the finished batter must wait the
oven reaches the correct
temperature, valuable leavening will
be lost and the cake will not rise
properly. Most cakes are baked at
temperature between 325F- 375F.