Comprehensive Guide to Cake Classification and Baking Techniques

Comprehensive Guide to Cake Classification and Baking Techniques

• 1.
  CLASSIFICATION OF CAKES
• 2.
  Pre-Test 1.How do youdefine cake? 2.Give at least 5 kinds of cakes available in local bakeries. 3.Enumerate at least 5 tools and equipment used in cake baking.
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  Gateaux – (ga-toh) Acake, especially a very light sponge cake with a rich icing or filling.
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  Tortes –(t rtə) ɔ Arich, usually multi-layered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruits. Ordinarily, it is glazed and garnished.
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  Petit Fours -[pet-ee fawrz, fohrz) A small confectionery or savoury appetizer. The name is French, petit four, meaning "small oven“.
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  Cake A sweet bakedfood used as a dessert or snack item made of cake flour, sugar, shortening, eggs, leavening agents and flavorings.
• 7.
  Cake originated fromthe Old Norse Viking term, “kaka” and denotes a baked flour confection sweetened with sugar or honey; it is mixed with eggs, milk and fat; and it has porous texture from the mixture rising during baking.
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  Classification of Cakes
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  1. Shortened Cake ShortenedCake – is also known as conventional, or creamed cakes.This uses solid type of shortening like margarine and butter. Example: Red Velvet Cake, Cheese Cakes, Banana Cake, Devil's Food Cake, Chocolate Brownies… Method of Mixing – Creaming, Whipping
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  2. Un-shortened Cakeor Foam/Sponge Type - Are cakes made without the addition of fat/shortening. Two basic types of un-shortened cakes are: 1. Yellow Sponge Cakes – made with whole eggs (egg whites separated from egg yolks) ex. Sponge Roll or Jelly Roll, Sponge Round Cake 2. White Angel Cakes – made with egg whites only ex. Angel Food Cake, Sponge Roll, Meringue Method of Mixing – Beating, Cutting and Folding
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  3. Chiffon Type Acombination of shortened and sponge type cakes.  This uses liquid shortening (hydrogenated vegetable oil not coconut oil)  Egg whites are separated from egg yolks. • Examples: • Orange Chiffon Cake • Vanilla Chiffon Cake • Orange Jelly Roll • Method of Mixing – Beating, Cutting and Folding
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  Types of CakeProduct
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  1. Marble ButterCake • a yellow cake batters with a swirl of liquid chocolate that creates the pattern that gives a marble effect.
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  2. Sour CreamPound Cake - originated in Europe and was named after its ingredients, composed of pound of each flour, sugar, butter and eggs.
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  3. Angel FoodCake • - is an American origin, (Pennsylvania Dutch), and named for the texture and appearance of light and airy similar to angels' characteristics.
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  4. Golden Chiffonand Chocolate Chiffon Cake - originated in Los Angeles and invented by insurance agent Harry Baker (1927); his cakes are for Hollywood stars only and the famous Brown Derby Restaurant. Chiffon cake is moist and tender, light and airy with the richness of a butter cake. Chiffon tends to resist dryness even with refrigeration due to high oil content.
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  5. Roulade • whichis called Jelly Roll by Americans and Swiss Roll by the English, is a light and delicate sponge cake used for rolled desserts such as the traditional "Buche de Noel."
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  Mixing Methods
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  1. Creaming orConventional (Creaming) Method • means rubbing of fat and sugar until it becomes smooth and fluffy. The three basic steps are: a. Creaming b. Egg incorporation c. Alternate addition of the dry and moist ingredients
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  2. Modified CreamingMethod or Conventional Sponge Method is identical to the dreading method except that a portion of the sugar is mixed in with the beaten egg or egg white, and the egg foam is folded into the batter in the end.
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  3. Egg-foam Cakeor Foam-based Cake A. Egg-foam Cake: Basic Sponge Method a.1 Commonly referred to as Genoise, named after its origin in Genoa, Italy. a.2 Light and airy, used as a base for many dessert. The whole egg and sugar are beaten, flour is folded in and a small amount of melted butter is added at the end of mixing, creating a tender and flavorful cake.
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  b. Butter SpongeMethod - dry ingredients and melted butter are added and no need not to over mix the mixture. c. Heated milk and butter (melted) have to be added to the mixture. It is folded in 3 stages after incorporation of flour and no need to over mix.
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  4. Egg-foam Cake:Separate-Egg Sponge Method Combines the extreme lightening power of the egg white with the richness and lesser volume created by the whole egg and yolk.
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  5. Egg-foam Cake:Biscuit Jaconde Method It is a variation on the separated egg sponge method. It is characterized by the addition of nut flour into the cake batter, as well as the design that is applied though a thicker batter. Typically baked in thin sheet on sheet pans.
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  6. Egg-foam Cake:Chiffon Method Leavened with air from whipped egg whites, as well as from baking powder. Always contains oil, which leads to a soft-textured cake. Two (2) Step Mixing Process 1st Step: Create a slurry of the wet and dry ingredients 2nd Step: Egg whites are whipped and folded into the slurry base.
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  7. Egg-foam Cake:Angel Food Method It is named for the pure white crumb and light texture and has 3 basic ingredients: sugar, egg white and flour.
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  8. Single-Stage Method Alsoknown as the quick-mix, one-bowl, or dump method. All the dry and liquid ingredients are mixed together at once. Packaged mixes for cakes, biscuits, and other baked goods rely on this method.
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  9. Pastry-Blend Method Fatis first cut into flour with a pastry blender, or with two knives crisscrossed against each other in a scissor-like fashion, to form a mealy fat- flour mixture. Half the milk and all of the sugar, baking powder, and salt are then blended into the fat-flour mixture. Lastly, eggs and more milk may then be blended into the mixture.
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  10. Muffin Method Thisis a simple, two-stage mixing method. The dry and moist ingredients are mixed separately and then blended until the dry ingredients just become moist. Over-mixing will result in a tough baked product riddled with tunnels. a. Baking b. Cooling and Storage
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  Ingredients Used inCake Making
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  1. Flour makesup the structure of the cake and the chief ingredients in baking cakes. 2. Liquid ingredients, such as water, milk, melted chocolate honey, syrup, oil and juices, can provide moisture to the cake.
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  3. Eggs giveflavor, nutrients, color, volume lightness, and richness to the cake. 4. Sugar provides flavor, moisture, and tenderness to the cake.
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  5. Baking powderand baking soda are responsible for the volume and tenderness of the cake. 6. Shortening, such as butter or margarine, gives color, flavor, and nutrients to the cake. It makes the cake tender and prolongs its storage life. Oil serves as the shortening for chiffon cakes.
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  7. Flavorings, suchas vanilla, and extracts, are responsible for the flavor of the cakes. 8. Salt highlights the flavors of the ingredients.
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  Characteristics of Well-bakedCakes
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  1. Uniform shapefor sponge cakes; slightly rounded top for chiffon cakes 2. Large volume 3. Light brown color for sponges; uniform golden brown for chiffon
• 41.
  Causes and Solutionsof Poor Quality Cakes