COOKIES + CAKES 2 Flashcards
what does heat cause to expand during baking in SHORTENED cakes
air, steam, and CO2 to expand (heat flows from edge to center)
how does the structure set during baking in SHORTENED cakes
starch gelatinizes, proteins coagulate
what happens to the cake as interior continues to rise
after the outside has set in SHORTENED cakes
Cake becomes rounded at the top
what are three ways to check for done-ness of cake in SHORTENED cakes
appearance, touching, inserting toothpick
what does the cooling rack provide for the cake / prevent from happening to the cake in SHORTENED cakes
even air circulation under the cake; Prevents condensation and sogginess
what do unshortened cakes rely on for structure
foam formation / prep is more involved than shortened cakes
what are the three main ingredients in angel food cake
egg whites, sugar, flour
what does sugar stabilized, interfere with and raise in angel food cake (unshortened)
Sugar stabilizes foam by incorporating air bubbles
* Also interferes with gluten development
* Also raises coagulation/gelatinization temperature
what is the majority of leaving from in angel food cake (unshortened)
from the egg
whats critical for angel food cake (unshortened)
- Formation of a stable egg white foam is critical
whats essential for angel food cake
proper mixing technique
why is sugar added in gradually after egg whites have begun to foam?
otherwise it will pull water from the egg and lead to low volume
what does the light batter in angel food cake rely on for support
central tube
why is angel food cake pan left uncreased
to provide traction to reach
optimal volume and prevents angel food cake from falling out during upside-down cooling
what should the angel food cake surface look like when done
Surface should be lightly brown and spring back when
touched
