BAKING

1. Angel foodCake - type of cake made of meringue andflour
Appropriate - suitable orproperunderthe givencircumstances
Assembling- gatheringorfittingtogetherthe componentpartsof a certaindishor food.
Bake - Cookwithdry, radiantheatin an oven.
Batter - A mixture of flour,eggs,dairy,orotheringredientsthatisliquidenoughtopour.
Beat - Stir togetherveryrapidlyinordertoincorporate air.Thiscanbe achievedwithaspoon,whisk,electricmixer.
Blend- Stir ingredientstogetheruntil well mixed.
Boiledicing- A combinationof sugarsyrup,eggwhitesandcream of tartar
Combine - Stiringredientstogetherjustuntil mixed.
Cut In- Incorporatingbutter(oranothersolidfat) intoflourjustuntil the fatisin small,granularpiecesresembling
coarse sand. Thisisachievedbyusingtwoknivesinacross-cuttingmotion,forks,ora special pastrycutter.
Foaming- Continuouslybeateggwhite toincorporate airuntil itbecomeslightandfluffy.
Fluffy - lightandfull of airor soft and furry
Meringue - A compositionof eggwhitesbeatenwithcreamof tartar,thensugar until those famousstiff peaksform.
Scrape - to remove stickyingredientsfromthe side of the mixingbowl.
Sift- to passthe flourthroughthe sievesorsiftertomake it finerandlight.
Sponge cakes - type of cake by whippingeggsandsugarto a foam, thenfoldinginflour.
Stiff peaks - Firmtips(of whippingcreamoregg whites) whichhave beenbeatenandare so aeratedthattheystandup
straight. Whiskyouregg whitesuntil youhave stiffpeaksandthenthe bowl canbe heldupside downoveryourhead
and the eggwhitesstayput.
Whip- to beatrapidlyandcontinuouslytoaid incorporationof airas inwhippingeggwhitestomake meringueandin
cream.
ClassificationofCakes
1. High-Fator ShortenedCake
o Solidfat:butter,margarine orvegetableshortening
o Liquidfat:oil.
Texture:tender,moistandvelvety.
o Eggs: use whole egg
2. Low Fat- Unshortened Cakes

2. 3. ModifiedSponge Cake
 Cross betweenshortenedandunshortenedcakes
 Containfat(shortened)
 Use beateneggwhites(unshortened)
 Large volume butnotas lightas unshortened.
MixingMethodsUsedfor Cakes
A. CreamingMethod(forShortenedcakes)
 Alsocalledasconventional method.
 The standard methodformixinghigh-fatcakes.
Procedure forCreamingMethod:
1. Weighingredientsaccuratelyandhave itina room temperature at70 F/21 C.
2. Place the shorteninginthe mixingbowl.Withthe paddle attachment,beatthe fatslowly,untilitissmooth
and creamy.In the absence of electricmixer,youmayuse wire whiskfora traditional way.
3. Addthe sugar gradually.Creamthe mixture atmoderate speeduntilthe mixtureislightandfluffy.
4. Addthe eggs a little ata time,beatuntil the eggsare absorbedbefore addingmore.Mix until lightand
fluffy.Thisstepwilltake about5 minutes.
5. Scrape downthe sidesof the bowl toensure evenmixing.
6. Addthe sifteddryingredients,alternatingwiththe liquids.
B. Two-Stage Method
 A bitsimplerthanthe creaming method,anditproducesa smoothbatterthat bakesupintoa fine grained,
moistcake.
Procedure forTwo-stage Method:
1. Blendflourandotherdry ingredientswithshortening.Whenthismixture issmooth,the liquidsare addedin
stages.
2. Mix at low speedandobserve correctmixing.Thisisimportanttodeveloppropertexture.
3. Stop the machine andscrape downthe sidesof the bowl frequentlyduringmixingtodevelopasmooth,well
mixedbatter.
C.One-Stage (LiquidShortening) Method
 Thismethodinvolvesaddingthe liquidingredientstothe bowl firstwhichsimplifiesthe procedure.
Procedure forOne-stage Method:
1. Weighingredientsaccuratelyandhave itina roomtemperature
2. Mix at lowspeeduntil the dryingredientsare moistened,topreventdryflourfrombeingthrownfromthe bowl.Mix
periodat highspeed,thenmediumspeedtoproperlydevelopaircellsandcreate a smooth,fine texturedbutter.
Many typesof sponge methodcakeshave one characteristicincommon:
 Theyare made witheggfoam thatcontainsyolks.
 Sponge cake batteris made intwo basicsteps:
o Eggs and sugar are whippedtoathick foam
o Thensiftedflourisfoldedin.
D. Angel FoodMethod
 Angel foodCakesare basedon egg-whitefoamsandcontainnofat.
 It shouldbe whippeduntiltheyformsoft,notstiff peaks.
Procedure forAngel FoodMethod:
1. Weighingredientsaccuratelyandhave itina roomtemperature.
2. Siftthe flourwithhalf the sugar.

3. 3. Usingthe whipattachmentbeatthe egg whitesuntil theyformsoftpeaks.Addsaltandcreamof tartar nearthe
beginningof beatingprocess.
4. Graduallybeatin the portionof the sugar that was notmixedwithflour.Continue towhipuntil the eggwhitesform
soft;moistpeaks.
5. Foldin the flour-sugarmixturejustuntil itisthoroughlyabsorbed.
6. Pour the mixture inungreasedpansandbake immediately.
E. ChiffonMethod
 Chiffoncakesandangel foodcakesare both basedonegg-white foamsbutdiffersonhow youmix it.
 In angel foodcakes,a dryfloursugar mixture isfoldedintoeggwhites,inthe chiffonmethod,battermixture
containingflour,eggyolks,vegetable oilandwaterisfoldedintowhites.
 Egg whitesforchiffoncakesshouldbe whippeduntiltheyare little firmerthanthose forangel foodcakes.
Procedure forChiffonMethod:
1. Weighingredientsaccuratelyandhave itina roomtemperature.Use agood quality,flavorlessvegetableoil.
2. Mixingwiththe paddle attachmentatsecondspeed,graduallyaddthe oil,thenthe eggyolksandthe waterandliquid
flavorings,all inslow,steadystream.
3. Whip the eggwhitesuntil theyformsoftpeaks.Addthe creamof tartar andsugar in a streamand whiptofirm,moist
peaks.
4. Cut and foldthe whippedegg whitesintothe flour-liquidmixture.
5. Pourthe mixture inungreasedpansandbake immediately