Baking Review 4/5 Flashcards
What is the genoise method?
Sift flour
Whisk eggs & sugar over a Baine Marie
(Do not cool eggs, only warm)
Place egg mixture when warm & place in mixing bowl, whisk at high speed until double or triple in volume
Fold flour into egg mixture
Fold melted butter
Pour batter into prepared cake forms
What is a genoise? Difference between sponge?
Genoise has melted butter. The leavening agent is eggs for both/no chemical leavening agent.
What is the leavening agent for genoise?
Eggs
What is a high ratio cake?
A cake that is prepared w/ a relatively high amount of sugar.
Same or more than flour
Then butter is added, eggs & liquids.
Guarantees a smooth batter that doesn’t separate, making a light/ delicate sweeter cake.
What are the advantages of using warm eggs vs. cold eggs?
Whips faster warm
When using creaming method(sugar & fat) what do you need to watch out for?
Don’t overmix (gluten development)
What is angel food cake?
A sponge cake made of flour, egg white foam, and no fat. Sugar is folded into egg whites.
What 2 ingredients does angel food cake not contain?
Fat(butter, milk)
Yolks
Why is butter & sugar creamed together/what is the purpose?
Allows the sugar to be well dispersed throughout the batter & dissolve into the butter.
By beating until fluffy, it incorporates more air into batter, making the texture lighter.
What is the % of cornstarch in icing sugar?
3%
What is the purpose of an egg in a recipe?
Adds structure, leavening, colour, & flavour to baked goods.
When preparing sponge cake batter why is it quickly places in the oven?
If left out too long you can end up w/ big holes, a poor rise & hard.
What is the reason why sponge cakes are removed from baking cake pans?
Because the cake will easily collapse from the steam.
Why is liquid & dry ingredients alternated?
Because of the butter. When creamed it cannot absorb much liquid. If you begin w/ liquid or added all liquid, the butter will become saturated, the batter will separate, & the liquid will stay on top. At that point, adding the dry ingredients will absorb that liquid but result in the cake being heavy.
Dry then wet, end in dry.
What is the method for a pound cake?
Sift dry ingredients
Cream butter & sugar until light & fluffy
Add eggs slowly
Add dry ingredients(flour, baking powder, salt) to eggs & butter mixture
Mix until batter is incorporated. Do not over mix.
What is the method for frangipan tarts?
Cream butter & sugar
Add eggs slowly
Add dry ingredients (pastry flour & ground almonds) combine
Pipe small amount of jam into bottom of tart shell
Pipe frangipan mixture on top of jam & fill approx 3/4
Bake 350f 20 mins
Sift w/ icing sugar when cooled
What is the Swiss roll method?
Warm eggs & sugar in Bain Marie (while whisking)
Take from heat & whip until triple in volume
Add vanilla
Fold in sifted flour
Pour batter onto bake trays
Bake 375f 7-10 mins
Spread filling, roll and ripp w/ powdered sugar.
Creaming method.
Why?
Standard method is for mixing butter cakes
Contains emulsified or high ration shortening
Better flavour
Gives volume & lightness
Cake ingredients provide 4 functions, what are they?
Tougheners - provides structure> flour, eggs
Tenderizers - provide softness or shortening of protein fibres> sugar, fats, chemical leaveners
Moistened - provide moisture> water, milk, syrups, liquid sugars & eggs
Driers absorb moisture> flours & starches, cocoa, milk solids
What are the 2 categories? (creaming method)
High fat e.g. Pound cake
Egg foam sponge
Softened butter creamed to…
Incorporate air cells
Creaming at a high speed can result in?
Loss of air cells/loss in volume
