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Cake Mixing Methods
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Cake Mixing Methods

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Questions and Answers

What is the primary goal of mixing cake batter?

  • To incorporate air cells only
  • To develop the proper texture only
  • To cream fat and sugar together
  • To combine ingredients uniformly and incorporate air cells (correct)
  • What type of cake relies primarily on creamed fat?

  • Genoise
  • Spongecake
  • Butter cake (correct)
  • Angel food cake
  • What is an example of a cake that combines creaming and egg foam mixing techniques?

  • Brownie
  • Poundcake
  • Genoise
  • Sacher Torte (correct)
  • What are the characteristics of a good high-fat cake?

    <p>Fine grain, cells of uniform size, and a moist crumb</p> Signup and view all the answers

    What type of cakes usually need the assistance of a chemical leavener?

    <p>Butter cakes</p> Signup and view all the answers

    What is the primary difference between butter cakes and high-ratio cakes?

    <p>The mixing method used</p> Signup and view all the answers

    What type of cakes are popular for birthdays and special occasions?

    <p>Modern-day butter cakes</p> Signup and view all the answers

    What is the primary function of air cells in cake batter?

    <p>To incorporate structure and texture to the cake</p> Signup and view all the answers

    What is the characteristic of high-fat cakes that makes them unsuitable for certain uses?

    <p>They are too soft and delicate</p> Signup and view all the answers

    What is the purpose of creaming fat in cake making?

    <p>To create a mixture of fats and liquids</p> Signup and view all the answers

    What happens when eggs are mixed into the creamed fat?

    <p>The mixture emulsifies</p> Signup and view all the answers

    Why is additional liquid required when substituting shortening for butter in a creaming-method cake?

    <p>Because butter has a higher moisture content</p> Signup and view all the answers

    What is the ideal temperature for creaming fat in cake making?

    <p>Low to moderate temperature</p> Signup and view all the answers

    Why is it important to add eggs slowly to the creamed fat and sugar?

    <p>To maintain the emulsion formed</p> Signup and view all the answers

    What is the consequence of poorly emulsifying the ingredients in a butter cake?

    <p>The cake will curdle and lose air cells</p> Signup and view all the answers

    Why is flour added gradually to the cake batter, alternating with the liquid?

    <p>To allow the flour and liquid to be absorbed and prevent overdevelopment of gluten</p> Signup and view all the answers

    Study Notes

    Mixing Methods

    • The goals of mixing cake batter are to combine ingredients uniformly, incorporate air cells, and develop the proper texture.

    Types of Cakes

    • Mixing methods can be divided into two categories: high fat (structured primarily on creamed fat) and egg foam (structured primarily on whipped eggs).
    • High fat cakes include butter cakes and high-ratio cakes.
    • Egg foam cakes include genoise, spongecakes, angel food cakes, and chiffon cakes.

    Creamed Fat Cakes

    • Creamed-fat cakes include most popular American-style cakes, such as poundcakes, layer cakes, coffeecakes, and brownies.
    • These cakes are based on high-fat formulas, most containing chemical leaveners.
    • A good high-fat cake has a fine grain, cells of uniform size, and a crumb that is moist rather than crumbly.
    • Crusts should be thin and tender.
    • Creamed-fat cakes can be divided into two classes: butter cakes and high-ratio cakes.

    Butter Cakes

    • Butter cakes, also known as creaming-method cakes, begin with softened butter or shortening creamed to incorporate air cells.
    • These cakes usually need the assistance of a chemical leavener to achieve the proper rise.
    • Modern-day butter cakes are made with the creaming method and are tender yet sturdy enough to handle rich buttercreams or fillings.
    • High-fat cakes are too soft and delicate to use for roll cakes or to slice into extremely thin layers.

    Creaming Method

    • Creaming fat mechanically leavens the cake and creates a mixture in which fats and liquid are suspended.
    • Air cells are trapped in the fat, lightening the mixture.
    • As eggs are mixed into the creamed fat, the mixture emulsifies, allowing fats and liquids to be held in suspension.
    • Creaming-method cake formulas specify whether to use butter or shortening.
    • When substituting butter for shortening, additional liquid must be added to replace the liquid lost.
    • Butter cannot support the same quantity of sugar, liquids, and flour as shortening due to its 15% moisture content.

    Tips for Mixing

    • Fat should be creamed at low to moderate speeds to prevent raising its temperature.
    • All ingredients should be at room temperature (70°F/21°C) for effective creaming.
    • Eggs should be added slowly to maintain the emulsion formed when the sugar and butter were creamed.
    • Flour should be added gradually, alternating with the liquid, to prevent overdevelopment of gluten.

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    Description

    Learn about the different mixing methods for cake batter, including high fat and egg foam methods, and how they affect the texture and structure of the cake.

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