Cakes and Sugar
Semester V: Unit 1: Chapter 2.2
CAKES
Cakes are usually divided into 3 groups on the basis of their ingredients (whether or not they contain fat) and the appearance of their batter. The various types of cakes are:
SHORTENED OR BATTER TYPE CAKES CONTAINING FAT
UNSHORTENED OR FOAM TYPE CAKES
COMBINATION OF TWO METHODS
SHORTENED OR BATTER TYPE CAKES CONTAINING FAT:
Layer cakes, pound cakes, cup cakes, and fruitcakes fall into batter type category. They contain shortening or fat in relatively large amount, which is not present in the foam cake. The ingredients are slowly mixed together in a smooth dense, well-blended batter. The batter made in one mixing bowl using the creaming method or the quick mix method (blending).
The creaming method is the blending and creaming the fat to increase its pliability and incorporate air. The sugar is beaten in gradually and whole eggs or yolks are then thoroughly mixed into the Fat – Sugar combination. Flour containing the leavening agent is added to the creamed mixture. If necessary liquid is also added alternatively with the flour
The quick mixture or blending method is used in making high ratio type cakes. These are cakes with a high ratio of air to fat, which make them light. The flour, sugar, shortening and part of the milk are blended together in one mixing bowl. The remaining milk is combined with the flavorings and eggs, added to the batter, and mixed again.
FRUIT CAKES:
Fruit Cakes are rich batter type cakes shortened with butter and filled with fruits. They are traditionally served during the Christmas season but are enjoyed at any time of the year. The ideal temperature for baking is 150ºC
Preparing the Fruits:
Since the distinctive character of these cakes is the fruit, they contain. The preparation of fruit is very important. The fruit should be examined and sorted to remove all stems, seeds or other considerable material. Once it is stored, it should be thoroughly washed. Warm water is
best
CAKES
Cakes are usually divided into 3 groups on the basis of their ingredients (whether or not they contain fat) and the appearance of their batter. The various types of cakes are:
SHORTENED OR BATTER TYPE CAKES CONTAINING FAT
UNSHORTENED OR FOAM TYPE CAKES
COMBINATION OF TWO METHODS
SHORTENED OR BATTER TYPE CAKES CONTAINING FAT:
Layer cakes, pound cakes, cup cakes, and fruitcakes fall into batter type category. They contain shortening or fat in relatively large amount, which is not present in the foam cake. The ingredients are slowly mixed together in a smooth dense, well-blended batter. The batter made in one mixing bowl using the creaming method or the quick mix method (blending).
The creaming method is the blending and creaming the fat to increase its pliability and incorporate air. The sugar is beaten in gradually and whole eggs or yolks are then thoroughly mixed into the Fat – Sugar combination. Flour containing the leavening agent is added to the creamed mixture. If necessary liquid is also added alternatively with the flour
The quick mixture or blending method is used in making high ratio type cakes. These are cakes with a high ratio of air to fat, which make them light. The flour, sugar, shortening and part of the milk are blended together in one mixing bowl. The remaining milk is combined with the flavorings and eggs, added to the batter, and mixed again.
FRUIT CAKES:
Fruit Cakes are rich batter type cakes shortened with butter and filled with fruits. They are traditionally served during the Christmas season but are enjoyed at any time of the year. The ideal temperature for baking is 150ºC
Preparing the Fruits:
Since the distinctive character of these cakes is the fruit, they contain. The preparation of fruit is very important. The fruit should be examined and sorted to remove all stems, seeds or other considerable material. Once it is stored, it should be thoroughly washed. Warm water is
best