This document provides instructions for different cake types and baking methods. It discusses preparing batters using creaming, two-stage, foaming, angel food, and chiffon methods. Details are given for steps like mixing ingredients, adding eggs and liquids, folding in dry ingredients, and baking and cooling cakes. Proper pan preparation and baking conditions are emphasized for producing high quality cakes.

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.