Cakes part 1 (Cake types) Flashcards
Most cakes are created from
liquid batters with high fat
and sugar contents.
What would happen if their is too much flour in a cake
The cake will be dry
What would happen if the cake had too much egg
The cake will be tough and hard
Tougheners
(Flour, milk and eggs contain protein)
Protein provides structure and strengthens the cake once baked.
Too little protein and the cake collapse,
too much and it will be tough and coarse textured
Tenderizers
(Sugar, fats and egg yolk)
interfere with the development of gluten structure when cakes are mixed. They shorten strands making cake tender and soft, also improve keeping quality
Moisteners
(Liquids such as water milk juice eggs)
they bring moisture to the product. Moisture is necessary for gluten formation and starch gelatinization, improves keeping quality
Driers
(flour, starch, milk solids absorb moisture)
gives body and structure
Leaveners
(Gasses in batter)
lets it rise, air trapped with fat and sugar when creamed, sometimes baking powder and soda are used to release carbon dioxide,
steam and air are mainly used
The two categories of cakes are
- creamed fat
- whipped eggs
Creamed fat:
butter cakes(creaming method cakes),
high ratio cakes
Whipped-egg:
genoise,
sponge cakes,
angel food cake
chiffon cake
Butter (creaming method
High-fat formula; chemical leavener Used
Fine grain; air cells of uniform
size; moist crumb; thin and tender crust
High-ratio (two-stage)
Emulsified shortening; two-part Mixing method
Very fine grain; moist crumb: relatively high rise
Genoise (egg foam)
Whole eggs are whipped with sugar; no chemical leaveners
Dry and spongy
Sponge (egg foam)
Egg yolks are mixed with other ingredients, then whipped egg whites are folded in
Moister and more tender than genoise
Angel food (egg foam)
No fat; large quantity of whipped egg whites; high percentage of sugar
Tall, light and spongy
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
In high ratio cakes can you substitute emulsified shorting
no
You should cream butter on 1st or 2nd speed when preparing a butter cake because
Makes the fat and liquid suspended, mechanically leavening product, and the batter will hold additional liquids and flour
A spongecake is different from genoise
because sponge cakes uses separated egg
Angelfood cakes and chiffon cakes are similar in appearance and texture, but how do they differ?
Chiffon cakes have egg yolks and vegetable oil which makes it moister and richer
Even though angel food cakes are low fat, what are they not? Why? How can they be topped?
Low cal, the sugar content,fresh fruit, fruit compote, whipped cream
Ribbon
used to describe that consistency of a batter or mixture of beaten egg and sugar
