This document discusses different cake types and baking methods. It describes the creaming method, two-stage method, foaming or sponge method, angel food method, and chiffon method. For each method, it lists the ingredients and steps for mixing, baking, and cooling the cakes. The document emphasizes preparing pans before mixing batter and properly baking and cooling cakes for optimal structure and quality.

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, don’t
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.