Introduction

BAKERY AND CONFECTIONARY FDNT 315 3 (1+2)

Lesson 9:Cakes

Introduction

Cake is a baked batter made from sugar, eggs, shortening, milk and leavening mixed together in such a way to produce a fluffy, fine grained baked product. There are two basic types, "batter type" which contains a high percentage of shortening and the "foam type" which contains little, if any shortening at all. From these two basic mixes, many varieties of cakes can be made. Any good cake should exhibit a large number of evenly distributed, minute cells, without large holes, good colour and sheen, possess good flavour and be attractive. Cakes are of infinite variety, but all cakes are mainly divided into two categories.

Cream Cakes that include chocolate and other filled cakes. A cream cake should have good volume, slightly rounded flat not peaked top, have a delicate, sweet flavour, soft velvety crumb, thin walled, small and evenly spaced air cells.

Sponge Cakes that include those made with whole eggs e.g: sponge cakes and angel food cakes, Swiss rolls and Yule log etc. A sponge cake should be light, tender, even and fine in texture, free from a sugary crust.

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Last modified: Thursday, 15 December 2011, 10:31 AM