Cakes - Conventional_MethodSpring2017

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Cabrillo College *

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Health Science

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Oct 30, 2023

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Cakes Conventional Method

Characteristics of Conventional Cakes  Volume doubles with baking  Air cells small and evenly distributed without tunnels.  Cake is very tender, extremely easy to cut, bite, and chew.

Cake Recipe  Cake Flour 3 C  Baking Powder 3 t  Salt ½ tsp  Sugar 1 ½ C  Milk 1 C  Fat ½ C  Eggs 2  Flavoring (1 tsp)

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1. Preheat oven to 350ºF (175ºC). 2. Measure ingredients accurately. 3. Choose correct size pan (not too small and not too big) 4. Line bottom of cake pan with

5. Place pan on top of parchment paper, trace around the pan. Cut to fit the lightly greased pan 6. Lightly grease the paper for easy removal.

7. Sift the cake flour and spoon it into the measuring cup. Sifting and spooning is the standard way in the U.S. – why? Any leavening effect? 8. Sift the dry ingredients together to evenly blend them. Cake flour is low in protein and Cake Flour 3 C Baking Powder 3 t Salt ½ tsp

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9. Cream the shortening and add sugar slowly to aerate the mixture and evenly distribute the fat. This procedure will give a fine cell structure to the baked cake. V. IMPORTANT Leavening effect? Fat ½ C Sugar 1 ½ C

10. Add eggs and vanilla in 2 portions, beating well after each addition. Vanilla blends with the shortening, and adds flavor. Eggs add protein, color, and flavor. Eggs 2 Flavoring 1 tsp

11. Add 1/3 of the flour mixture and beat until mixed. Add 1/2 of the milk and beat to mix. Repeat the above. End with last 1/3 of flour mixture. Do not overbeat! Milk hydrates the flour, dissolves the sugar, and initiates CO2 production from baking powder. Leavening effect? Flour provides structure to the cake. Cake Flour 3 C Milk 1 C Baking Powder 3 t Salt ½ tsp

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12. Beat to blend the ingredients and aerate the batter. The batter should be smooth, medium thick, and creamy in appearance. Do NOT overbeat. WHY? 13. Fill the cake pan no more than 1/2 full.

Baking 14. Bake until done. Do not open the oven door until you can smell the aroma of cake. Premature opening will cause it to collapse. 15.Test doneness: Insert a clean toothpick into the center of cake. If crumbs do not cling to the clean toothpick, the cake is done.

Baking Reactions a. Carbon dioxide production – main leavening agent of the cake. b. Gluten and egg protein stretch and then coagulate. c. Starch gelatinizes. d. Cake browns by Maillard Reaction

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Conventional Cake Quality Standard  Exterior Appearance:  The volume doubles with baking.  The surface is brown with a dull sheen and dry appearance.  The top is flat or slightly rounded.  Air Cell Size:  The cells are small and evenly distributed without tunnels.  Tenderness:  The cake is extremely easy to cut, bite, and chew.  Mouth Feel:  The cake is delicate, moist, and springy.  Flavor:  The flavor is sweet and mild.  Added ingredients influence the flavor of the cake.