To make a successful cake you must know how to scale and pan it properly Section 292 Cakes Cakes are made of eggs flour sugar fat leavening and flavorings Cakes can be highfat or lowfat ID: 791344
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Slide1
There are five types of layer cakes that are distinguished by their mixing methods. To make a successful cake, you must know how to scale and pan it properly.
Section 29.2 Cakes
Slide2Cakes are made of eggs, flour, sugar, fat, leavening, and flavorings.Cakes can be high-fat or low-fat.
Types of Layer Cakes
high-fat cake
A cake that generally uses baking powder as its
leavening agent.
low-fat cake
A cake which is leavened
from air that is whipped into
the egg batter.
Slide3Describe the five types of cakes.
Pound Cake
High-fat cake; contains a pound each of butter, flour, sugar, and eggs; flavored to taste
Sponge Cake
Low-fat cake; also called a foam cake; has large amounts of air whipped into the eggs to give it a light texture
Angel Food Cake
Low-fat cake; a type of foam cake made with egg whites but not egg yolks; baked in tube pans
Cake Type
Description
Types of Layer Cakes
Slide4Describe the five types of cakes.
Chiffon Cake
Low-fat cake; uses whipped egg whites to lighten the batter; egg yolks and part of the sugar are whipped to full volume, then flour is added; finally, the egg whites and the remaining sugar are folded in
High-Ratio Layer Cake
Contains a high ratio of both liquids and sugar; must use a high-ratio shortening; has a tight, firm grain
Cake Type
Description
Types of Layer Cakes
Slide5Cake mixing methods include: creamingblendingsponge or foamangel foodchiffon
Baking Cakes
Slide6Baking pans are coated with fat and flour or lined with parchment paper to prevent sticking.Fill pans only one-half to two-thirds full.Scale batter before it is panned:creaming methods by weightblending methods by weight or volume
Baking Cakes
Slide7Cool cakes for at least 15 minutes before you remove them from the pan.Both angel food and chiffon cakes are cooled upside down.
Baking Cakes
Slide8Icing protects a cake and keeps in moisture.Five types of buttercream icings:simpleFrenchItalianGermanSwiss
Baking Cakes