2. CAKE:
โข Cake is a form of sweet dessert that is typically
baked.
โข In its oldest forms, cakes were modifications of
breads.
โข An item of soft sweet food made from a mixture
of flour , fats , eggs , sugar and other ingredients
baked and often decorated.
โข Cake is often served as a celebratory dish on
ceremonial occasions, for example weddings,
anniversaries, birthdays, successful events ,etc..,.
3. History:
๏ถ The term "cake" has a long history. The word itself is of Viking origin, from
the Old Norse word "kaka".
๏ถ In ancient Rome, basic bread dough was sometimes enriched with butter,
eggs, and honey, which produced a sweet and cake-like baked good.
๏ถ People in England began to make cakes in 1700 -1800s time.
๏ถ Bread slowly evolved in to sweet deserts that we know called as a cake.
๏ถ The most obvious differences between a "cake" and "bread" were the
round, flat shape of the cakes, and the cooking method.
๏ถ This was achieved when bakers stop to use yeast and began to
use egg,baking soda/baking powder.
4. Types of cakes:
They are classified into two types . There are,
1.Shortened Cakes-They are made with โButter
cakesโ.
Ex : Basic chocolate cake , white cake.,.
2.Unshortned Cake-They are made
with egg white also called
โFoam cakesโ.
Ex : Chiffons cake , Angel cake , etc.,.
7. Steps to make a cake:
1.Sift all dry ingredients and preheat oven
2.Creaming
3.Beating
4.Mix all the ingredients
5.Moulding
6.Baking
7.Cool it for 10-15 min.
8. What are the chemical
changes occur during
processing of a cake???
9. 1.Sifting and pre-heating oven:
๏ Sifting all the dry ingredients they are flour , baking powder
, baking soda.
๏ Oven should be pre-heated.
2.Creaming:
๏ In the creaming, fat and sugar are mixed at low to medium
speeds until thoroughly blended and aerated until it gets
soft and fluffy.
๏ Large volumes of air are incorporated into the fat phase in
the form of small air cells in cake's batter and the sugar
crystals are encased in the shortening.
๏ Resulting in eventual cake tenderness.
10. 3.Beating:
๏ Take another bowl and continuous beating should done to
an egg vigorously traps bubbles of air in it , until the
mixture is fluffy and well aerated.
๏ This produces foam, this foam is called a colloidal
dispersion. It occurs because egg white is a viscous liquid.
11. 4.Mixing:
๏Mix the creaming mixture and egg beaten mixture
and add all dry ingredients in to one bowl.
๏Pour the mixture in moulds.
5.Baking(It should done at 180โฐC,30min):
๏As the batter starts heating from the sides and
bottom of the pan and in the center heats last.
๏The batter viscosity decreases initially upon heating
as the fat melts , proteins coagulates and starch
gelatinizes.
๏Carbon dioxide is generated by the baking powder
and gives holes in the cake .
12. ๏Air bubbles, creamed in the fat are released ,as the fat
is melted at approximately 40โฐC.
๏Between 60โฐC and 70 Cโฐ the starch granules absorb
water, increasing the batter viscosity.
๏Major swelling of the gelatinized starch granules makes
that the cake structure will not collapse.
๏Sugar and emulsifiers control the temperature at which
the starch gelatinizes.
๏As the batter temperature reaches about 80โฐC, the air
bubbles enlarge rapidly, causing the cake to rise.
13. ๏ The cake normally sets into a solid system well below the
boiling point of water (100โฐC).
๏ The liberation of carbon dioxide, the expansion of air cells,
and the formation of steam all contribute to the leavening
effect.
๏ Emulsifiers like eggs improve the elasticity of the protein
film surrounding the gas bubbles , enabling them to
increase without rupturing.
๏ Moisture evaporates from the cake surface during baking,
keeping it cool 10-15 min.
14. Leavening effect-With Baking powder:
๏ Baking powder is essentially a mixture of NaHCO3 and a
weak solid acid or acid salt.
๏ When the mixture dissolves in water and the temperature
is raised, CO2 is released according to the equation:
NaHCO3 + H+โ Na3 + H2O + CO2
Before cooking After cooking
16. Effect of raw materials:
1.Flour:
๏ผ It is a major ingredient ,all-purpose flour or cake flour(low
protein) may be used in cakes.
๏ผ Because cakes are much more delicate than breads.
๏ผ The helps in elasticity to batter and shape of the cake.
2.Sugar:
๏ผ It provides the sweet flavor and make the cake tender.
๏ผ The sugar crystals help to incorporate air when sugar is creamed
with fat and gives structure to the cake.
๏ผ It keeps the cake moist and also bonds with proteins to stop
gluten network.
17. 3.Fat:
๏ผ Fat makes the cake tender and soft , have a velvet-like
crumb..
๏ผ The hydrogenated shortening helps a cake to rise because it
can trap more air bubbles in the batter.
4.Eggs:
๏ผ Eggs provide some moisture and gives cake structure.
๏ผ Eggs binds together with their long chains of proteins.
๏ผ Proteins in the egg white are uncoiled by the heat of the
oven.
18. 5.Baking Powder:
๏ผ It gives airiness to the cake.
๏ผ Those little air bubbles of CO2 gets trapped in the cake and
make fluffy.
๏ผ The baking soda becomes sodium bi-carbonate , water and
carbon dioxide making the cakes holes in it.
6.Milk:
๏ผ The milk in a cake provides moisture and helps blend
ingredients.
7.Flavors:
๏ผ Some common flavorings are salt, vanilla, chocolate, spices,
lemon extract, almond extract, butter flavoring, and many
others.
๏ผ Although these flavorings are used only in small amounts, they
have a big impact on flavor.
19. Effects of process variables:
1.Flour(6-8% protein content):Just a little too much or too
little flour can make a big difference.
2.Sugar:Too little sugar can make a cake tough. Too much
sugar causes the surface to be rough and brown.
3.Egg:Too much egg white gives the chalky and dry ,too
much egg yolk gives wet to cake.
4.Baking Powder : Too much gives flop to the cake and
less amounts gives the brick.
5.Baking temperatures: It should be optimum otherwise
the cake becomes crust and un cook.
