3. TWO STAGE METHOD
LITTLE SIMPLER THAN THE CREAMING METHOD, AND
IT PRODUCES A SMOOTH BATTER THAT BAKES UP
INTO A FINE GRAINED, MOIST CAKE.
THE NAME ORIGINATED FROM THE PRACTICE OF
ADDING THE LIQUIDS ARE ADDED TO TWO STAGE
METHOD.
5. FLOUR-BATTER METHOD
USUALLY USED FOR ONLY FEW
SPECIALTY ITEMS.
IT PRODUES FINE-TEXURED CAKE, BUT
THERE MAY BE SOMETHING
TOUGHENING DUE TO THE
DEVELOPMENT OF GLUTEN.
7. ANGEL FOOD METHOD
IT IS BASED ON EGG-WHITE FOAMS
AND CONTAINS NO FAT
IT SHOULD BE WHIPPED UNTIL THEY
FORM SOFT, NOT STIFF, PEAKS.
8. CHIFFON METHOD
CHIFFON CAKES AND ANGEL FOOD CAKES ARE BOTH BASED
ON EGG WHITE FOAMS, BUT HERE THE SIMILARITIES IN THE
MIXING METHODS END.
IN ANGEL FOOD CAKE, A DRY FLOUR SUGAR MIXTURE IS
FOLDED INTO THE EGG WHITES.
EGG WHITES FOR CHIFFON CAKES SHOULD BE WHIPPED
UNTIL THEY ARE A LITTLE FIRMER THAN THOSE FOR NGEL
FOOD CAKES, BUT NOT SO MUCH THAT THEY BECOME DRY.
9. COMBINATION CREAMING/
SPONGE METHOD
SOME ARE BEGUN BY USING THE CREAMING
METHOD. IN OTHER WORDS, BUTTER IS
CRREAMED WITH SUGAR UNTOL THE MIXTURE
IS LIGHT.
HOWEVER, INSTEAD, WHIPPED EGG WHITES
ARE FOLDED INTO THE BATTER, AS FOR SOME
SPONGE CAKES.
10. THREE MAIN GOALS OF MIXING
CAKE BATTERS
COMBINE ALL INGREDIENTS INTO A SMOOTH,
UNIFORM BATTER
FORM AND INCORPORATE AIR CELLS IN THE
BATTER
DEVELOP THE PROPER TEXTURE IN THE
FINISHED PRODUCT
11. BASIC STEPS IN BAKING
READ THE RECIPE CAREFULLY TO KNOW IF YOU
HAVE ALL THE INGREDIENTS AND THE UTENSILS
NEEDED AND IF YOU UNDERSTAND THE ENTIRE
PROCEDURE
CHECK ALL NECESSARY INGREDIENTS AND
GATHER AND RRANGE THEM ACCORDING TO THE
SEQUENCE OF THEIR PREAPARATION
12. PREPARE ALL THE UTENSILS NEEDED FOR
MEASURING, MIXING AND BAKING
PRE-HEAT THE OVEN.
PREPARE THE PANS NEEDED, MAKE SURE TO
USE THE CORERCT PAN SIZE
13. MEASURE THE INGREDIENTS USING CORRECT
UTENSILS ACCORDING TO THE AMOUNTS REQUIRED
IN THE RECIPE
MIX THE BATTER OR DOUGH WHEN FILLING PANS,
MAKE SURE YOU DON’T OVERFILL.
BAKE IN THE PRE-HEATED OVEN. PULL AT THE
CENTER RACK
15. BAKING GUIDELINES
PREHEAT OVEN TO THE DESIRED
TEMPERATURE
CHECK OVEN RACKS ARE PROPERLY PLACED
ARRANGE BAKING PANS OF SIMILAR SHAPES
INSIDE THE OVEN ON EINCH APART FROM ALL
SIDES
16. FOLLOW THE CORRECT OVEN TEMPERATURE
PRESCRIBED BY THE RECIPE
AVOID OPENING THE OVEN WHILE BAKING
COOL CAKES BY USING A CAKE RACK
TO REMOVE CAKES FROM THE PAN, SLIDE SPATULA
AROUND THE PAN AND TURN UPSIDE DOWN
17. TESTING FOR DONENESS
USE A CAKE TESTER TO DETERMINE THE
DONENESS OF A CAKE INSERTING AT THE CENTER
OF THE CAKE. WHEN THE CAKE TESTER COMES
OUT CLEAN, THE CAKE IS BAKED.
THE CAKE SPRINGS BACK ON TOP AND SIDES WHEN
PRESSED
THE CAKE SHRINKS AWAY FROM THE SIDES OF THE
PAN