Cakes part 2 (Panning, Baking and Cooling) Flashcards
How do you prevent cakes form sticking
coat pans with fat or parchment paper
What happens if you prep pan after making batter
air cells within the batter will deflate and volume lost
Why is solid shortening better for coating then butter
not contain water, less expensive, tasteless and odorless, does not burn easily
Pan coating ratio
equal parts oil, shortening, and flour
leaves No white residue in cake crust
Ungreased
Angel food and chiffon cakes
Ungreased sides; paper on bottom
Genoise layers
Greased and papered
High-fat cakes, sponge sheets
Greased and coated with flour
High-fat cakes, chocolate cakes, anything in a Bundt or shaped pan
Greased, floured and lined with paper
Cakes containing melted chocolate, fruit chunks or fruit or vegetable purées
Measurement used to fill pans
High fat/egg foam- weight
High ratio- volume
Proportions to be filled
1/2 half to 2/3 full allows batter to rise during baking without spilling over edges
Temp cold
leavening lost and cake won’t rise
Temp too high
cake will rise unevenly, and crust may burn before interior is fully baked
Temp too low
cake will not rise and dry out before finished baking
The larger surface area the
higher the temp
At what temperature range are most cakes baked?
325 F to 375F
The amount of leavening should be decreased at higher altitudes and the eggs in the mixture
should be under whipped. Temperatures should be increased by 25 F degrees F at altitudes over 3500
Determining doneness of cake
Appearance- light to golden brown,
Touch- spring back with no sogginess
Cake tester- toothpick that comes out clean
What is the general rule for cooling a cake layer?
Allowed to cool for 10 to 15 minutes on a cooling rack
Cool angel food and chiffon cakes by
Turning them upside down because
this prevents the cake from collapsing or shrinking
What is important to remember when cooling cakes?
No air currents or drafts when cooling, they can cause them to collapse.
