Cake Types, Baking, and Cooling

1
Cake Types, Baking, and Cooling

• The Basics

2
Preparing the Cake

• High-fat or shortened cakes
• Creaming Method
• Two-Stage or blending method
• Low-fat or foam type cakes
• Foaming or sponge method
• Angel food method
• Chiffon Method

3
Creaming Method

• Have all ingredients at room temperature
• Start with butter, or shortening.
• Use the paddle attachment on a low speed until it
  is smooth and creamy.
• Add the sugar
• Cream the mixture at medium speed until the
  mixture is light and fluffy
• If melted chocolate is used, it is added at this
  time

4
Creaming Method

• Add the eggs, a little at a time.
• After each addition, beat until eggs are absorbed
  before adding more.
• Scrape down the sides of the bowl to ensure even
  mixing

5
Creaming Method

• Add the remaining dry ingredients alternating
  with the liquids.
• Add one fourth of the dry ingredients
• Mix until just blended
• Add one third of the liquid
• Mix until just blended
• Repeat until all the ingredients are used
• Scrape down the sides of the bowl occasionally
  for even mixing

6
Two-Stage Method

• Have all ingredients at room temperature.
• Sift the flour, baking powder/soda, and salt into
  the mixing bowl, and add the shortening.
• Mix at low speed with paddle attachment for two
  minutes, stop the machine, scrape the sides and
  continue mixing for an additional two minutes.

7
Two-Stage Method

• Sift the remaining dry ingredients into the bowl
  and add part of the liquid.
• Blend at low speed for 3 to 5 minutes.
• Scrape the side several times to ensure even
  mixing.
• Combine the remaining liquid and lightly beaten
  eggs.
• With mixer running add to batter in three parts.
• Turn off the machine and scrape the sides after
  adding each part.

8
Foaming or Sponge Method

• Have all ingredients at room temperature.
• If butter is included, it must be melted.
• If liquid and butter are included, heat them
  together until the butter is just melted.
• Combine the eggs and sugar and warm to 110ºF over
  a hot water bath.
• With the whip attachment beat eggs at high speed
  until light and thick
• This may take 10-15 minutes

9
Foaming or Sponge Method

• Fold in the dry ingredients being careful not to
  deflate the foam.
• This should be done by hand.
• If melted butter or a butter-liquid mixture is
  being used, fold it in at this point.
• Be careful not to overmix, or the cake will be
  tough.
• Immediately pan and bake the batter.

10
Angel Food Method

• Have all ingredients at room temperature.
• You may warm egg whites slightly for better
  volume.
• Sift the flour with half the sugar .
• Using the whip attachment beat the egg whites
  until they form soft peaks
• Add salt and cream of tarter near the beginning
  of the beating process.

11
Angel Food Method

• Gradually beat in the sugar that was not mixed
  with the flour.
• Beat until soft glossy peaks form, dont overmix.
• Fold in flour-sugar mixture until it is
  thoroughly absorbed, but no longer.
• Pan and bake immediately.

12
Chiffon Method

• Have all ingredients at room temperature.
• Sift the dry ingredients, including part of the
  sugar, into the mixing bowl.
• Using the paddle at second speed, gradually add
  the oil, then the egg yolks,water, and liquid
  flavorings in a slow steady stream.
• Stop the machine frequently when adding the
  liquids to scrape down the sides.

13
Chiffon Method

• In a separate bowl whip the egg whites until they
  form soft peaks.
• Add the cream of tarter and sugar in a stream and
  whip to firm moist peaks.
• Fold the whipped egg whites into the flour-liquid
  mixture.
• Immediately pan and bake.

14
Pan Preparation

• Always prepare pans before mixing cake batter.
• For high-fat cakes, the bottoms and sides of
  layer pans must be greased and floured.
• For sheet cakes line the pan with greased
  parchment.
• For angel food cakes, do not grease the pan.
• For sponge cake layers, grease the bottoms but
  not the sides.

15
Baking

• Cake structure is fragile, so proper baking
  conditions are essential for high-quality
  products.
• Preheat the oven.
• Make sure ovens and shelves are level.
• Do not let pans touch each other in oven.
• Bake at the correct temperature.

16
Baking

• Do not open the ovens or disturb the cakes until
  they have finished rising and are partially
  browned.
• If steam in the oven is available, use it for
  creamed and two-stage batters.
• This will help the cakes bake up with a flatter
  top.

17
Baking

• Tests for doneness.
• Shortened cakes shrink away from sides of pan
  slightly
• Cake will be springy, the top will spring back
  when pressed slightly.
• A pick inserted in the center of the cake comes
  out clean.

18
Cooling and Removing From Pans

• Cool layer cakes 15 minutes in pans and turn out
  while slightly warm.
• Turn out onto racks to finish cooling.
• To turn out sheet cakes
• Sprinkle top lightly with granulated sugar.
• Set an empty sheet pan on top, bottom side down.
• Invert both pans.
• Remove top pan.
• Peel parchment off cake.

19
Cooling and Removing From Pans

• Cool angel food cakes upside down in pans
• When cool, loosen the cake from the sides of the
  pan with a knife or spatula and pull out
  carefully.