Chapter 2 Lesson 2 Cream Fat Cakes & Whipped Egg Cakes PDF

Republic of the Philippines Catanduanes State University Virac, Catanduanes Lesson 2 CREAM-FAT CAKES & WHIPPED EGGS CAKE Know Even the finest ingredients will be waste...

Republic of the Philippines Catanduanes State University Virac, Catanduanes Lesson 2 CREAM-FAT CAKES & WHIPPED EGGS CAKE Know Even the finest ingredients will be wasted if the cake batter is not properly mixed. When mixing any cake batter, the goals are to combine the ingredients uniformly, incorporate air cells and develop proper texture. All mixing methods can be divided into two categories: high fat (those that create a structure that relies primarily on creamed fat) and egg foam (those that create a structure that relies primarily on whipped eggs). Within these broad categories are several mixing methods or types of cakes. Creamed- fat cakes include butter cakes (also known as creaming-method cakes) and high-ratio cakes. Whipped- egg cakes include genoise, sponge cakes, angel food cakes and chiffon cakes (Labensky, et. al., 2016). CREAM-FAT CAKES Creamed-fat/high fat cakes include most of the popular American-style cakes: pound cakes, layer cakes, coffee cakes and even brownies. All are based on high-fat formulas, most containing chemical leaveners which helps the cakes to rise. 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. It 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. Because of their high fat content, these cakes usually need the assistance of a chemical leavener to achieve the proper rise. 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. Fats and liquids, which normally would not blend, are held in suspension, ensuring that the batter will hold the additional liquids and flour necessary to produce a delectable cake. This picture shows equal weights of butter increase in volume when creamed thoroughly (right) and expand very little in volume when creamed insufficiently (left).  Republic of the Philippines Catanduanes State University Virac, Catanduanes In this picture, it shows the properly mixed butter cake (right) which rises evenly, has a fine, even crumb and shows no signs of tunneling and improperly mixed butter cake (left) lacks volume and has a large irregular hole. Creaming-method cake formulas specify whether to use butter or shortening. Because butter contains approximately 15 percent moisture, when shortening is substituted for butter, additional liquid must be added to replace the liquid lost. An emulsion made with butter cannot support the same quantity of sugar, liquids and flour as one made with shortening. Substituting butter for shortening in a creaming- method cake will require adjustments to the formula. Therefore, you have to strictly follow what the formula calls for to prevent failures. For butter cakes, the fat should be creamed at low to moderate speeds to prevent raising its temperature. An increased temperature could cause a loss of air cells. All ingredients should be at room temperature, 70°F (21°C), for effective creaming. When the butter is too warm, the soft fat will resist forming air cells. Eggs should be added slowly to maintain the emulsion formed when the sugar and butter were creamed. Properly emulsifying the ingredients in a butter cake is essential to obtain a perfect texture. A poorly emulsified batter will curdle and will not hold the air cells that are required for proper leavening, resulting in a dense and dry cake. Flour is added gradually, alternating with the liquid. This allows the flour and liquid to be absorbed and prevents overdevelopment of gluten. The emulsion is preserved when these ingredients are blended or folded in properly. PROCEDURE FOR PREPARING BUTTER CAKES (CREAMING METHOD) ❶ Preheat the oven and prepare the pans. ❷ Sift the dry ingredients together and set aside. ❸ Cream the 70°F (21°C) butter or shortening until it is light and fluffy. Add the sugar and cream until the mixture is fluffy and smooth. Scrape down the bowl frequently to make certain the entire mixture is well creamed. ❹ Add the 70°F (21°C) eggs slowly, beating well after each addition. Scrape down the bowl after each addition. ❺ Add the dry and liquid ingredients alternately. In other words, a portion of the flour is added to the fat and incorporated, then a portion of the liquid is added and incorporated. These steps are repeated until all the liquid and dry ingredients are incorporated. ❻ Divide the batter into prepared pans and bake immediately. ❼ Cool the cakes in their pans on a wire rack for 10 minutes. Unmold and cool completely before filling and icing. ❶ Creaming ❷ Folding in the butter. the flour.  Republic of the Philippines Catanduanes State University Virac, Catanduanes ❹ The ❸ Panning finished cake. the batter. HIGH-RATIO CAKES Commercial bakeries often use a special two-stage mixing method to prepare large quantities of a very liquid cake batter with high sugar content. Originally, these formulas used special emulsified shortenings to help give the cake its structure. Today this method is also used in formulas that use butter and additional egg yolks, which act as emulsifiers in the batter. (If emulsified shortening is specified in a two-stage mixing method recipe, however, do not substitute all-purpose shortening or butter, as those fats cannot absorb the large amounts of sugar and liquid in the formula.) They are known as two-stage cakes because the liquids are added in two stages or portions. Because they contain a high ratio of sugar and liquid to flour, these cakes are often known as high-ratio cakes. They have a very fine, moist crumb and relatively high rise. High-ratio cakes can be used interchangeably with modern butter cakes and are most common in high-volume bakeries. PROCEDURE FOR PREPARING HIGH-RATIO CAKES (TWO-STAGE METHOD) Preheat the oven and prepare the pans. ❶ Place all of the dry ingredients and fat in a mixer bowl. Blend on low speed for several ❷ minutes. Add approximately half of the liquid ingredients and blend. ❸ Scrape down the bowl and add the remaining liquid ingredients. Blend into a smooth batter, ❹ scraping down the bowl as necessary. Pour the batter into prepared pans using liquid measurements to ensure uniform division. ❺ WHIPPED EGGS Cakes based on whipped-egg foams include European-style genoise as well as sponge cakes, angel food cakes and chiffon cakes. Some formulas contain chemical leaveners, but the air whipped into the eggs (whether whole or separated) is the primary leavening agent. Weak or low-protein flour is generally preferred when making egg foam cakes to minimize toughening. (A blend of flour and cornstarch may also be used when making egg foam cakes.) Because egg foams are fragile, fold the dry ingredients into an egg foam cake batter with great care. Sift the flour over the batter and fold gently but quickly using a rubber spatula or wire whisk. These techniques will help disperse the flour without deflating the egg foam. When improperly mixed, egg foam cakes lack volume and have a tough tight crumb (Labensky, 2016). Egg foam cakes contain little or no fat. Genoise and sponge cake are pliable; moisture in the eggs develops the protein in the flour, making these cakes springy and elastic. Unlike butter cakes, they resist crumbling.  Republic of the Philippines Catanduanes State University Virac, Catanduanes GENOISE Genoise is the classic European-style cake. It is based on whole eggs whipped with sugar until very light and fluffy. Chemical leaveners are not traditionally used, although a small amount of baking powder may be added to the dry ingredients to ensure an even rise. Slightly warming the egg mixture helps improve the volume of the egg foam. For flavor and moisture a small amount of oil or melted butter is sometimes added to the batter after mixing. Genoise formulas containing fat will bake into cakes that are more tender than plain genoise because the fat helps shorten gluten strands. Learning to incorporate melted butter into the batter takes practice, however. Often genoise is baked in a thin sheet and layered with buttercream, puréed fruit, jam or chocolate filling to create multilayered specialty desserts, sometimes known as torten. Because genoise is rather dry, it is usually soaked with a flavored sugar syrup or liqueur for additional flavor and to increase shelf life. PROCEDURE FOR PREPARING GENOISE ❶ Preheat the oven and prepare the pans. ❷ Sift the flour with any additional dry ingredients. ❸ Combine the whole eggs and sugar in a large bowl and warm over a double boiler to 105°F– 113°F (40°C–45°C). ❹ Whip the egg-and-sugar mixture until very light and tripled in volume. ❺ Fold the sifted flour into the whipped eggs carefully but quickly. ❻ Fold in oil or melted butter if desired. ❼ Divide into pans and bake immediately. ❶ Whipped ❷ Folding in eggs. the flour. ➍ Panning the ❸ Adding the melted batter. butter to a portion of the genoise batter.  Republic of the Philippines Catanduanes State University Virac, Catanduanes SPONGECAKES Spongecakes (Fr. biscuits) are made with separated eggs. A batter is prepared with egg yolks and other ingredients, and then egg whites are whipped with a portion of the sugar to firm but not dry peaks and folded into the batter. Spongecakes are primarily leavened with air, but baking powder may be included in the formula. As with genoise, oil or melted butter may be added if desired. Within a few seconds after being whipped, egg whites start to set and become difficult to fold into a sponge cake batter. This can result in over folding and deflating of the batter. To prevent this, when working with whipped egg whites, briefly stir the whipped whites with a hand whisk to re-cream them right before folding them into the sponge cake batter. This restores a smooth and uniform texture to the whites, making them easier to fold into the batter. Sponge cakes are extremely versatile. They can be soaked with sugar syrup or a liqueur and assembled with butter cream as a traditional layer cake. Or they can be sliced thinly and layered, like genoise, with a jam, custard, chocolate or cream filling. PROCEDURE FOR PREPARING SPONGECAKES Preheat the oven and prepare the pans. ❶ Separate the eggs. Whip the egg yolks with some of the sugar to the ribbon stage, that is, until they fall from the beater in thick ribbons that slowly disappear into the surface. ❷ Whip in any flavorings. In a separate bowl of a mixer fitted with a clean whip attachment, whip the egg whites ❸ with a portion of the sugar until glossy and stiff but not dry. Carefully fold the whipped egg whites into the batter. Then gently fold the sifted dry ❹ ingredients into the egg foam in two or three additions. Pour the batter into the pans and bake immediately. ❺ ❶ The egg yolks whipped ❷ Folding the flour into to the ribbon stage. the batter.  Republic of the Philippines Catanduanes State University Virac, Catanduanes ➍ The finished cake. ❸ Panning the batter. ANGEL FOOD CAKES Angel food cakes are tall, light cakes made without fat and leavened with a large quantity of whipped egg whites. Egg whites will not foam properly if grease or egg yolk is present in the mixing bowl. Angel food cakes are traditionally baked in ungreased tube pans, but large loaf pans can also be used. The pans are left ungreased so that the batter can cling to the sides as it rises. The cakes should be inverted as soon as they are removed from the oven and left in the pan to cool. This technique allows gravity to keep the cakes from collapsing or sinking as they cool. Although they contain no fat, angel food cakes are not low in calories, as they contain a high percentage of sugar. The classic angel food cake is pure white, but flavorings, ground nuts or cocoa powder may be added for variety. Although angel food cakes are usually not frosted, they may be topped with a fruit-flavored or chocolate glaze. They are often served with fresh fruit, fruit compote or whipped cream. PROCEDURE FOR PREPARING ANGEL FOOD CAKES ❶ Preheat the oven. ❷ Combine the dry ingredients, including a portion of the sugar, in a bowl and set aside. Whip the egg whites with a portion of the sugar in a clean, grease-free bowl until glossy and ❸ stiff but not dry. ❹ Gently fold the dry ingredients into the egg whites. ❺ Spoon the batter into an ungreased pan and bake immediately. ❻ Allow the cake to cool inverted in its pan. ❶ Folding in the flour. ➋ Panning the batter. ❸ The finished cake. CHIFFON CAKES  Republic of the Philippines Catanduanes State University Virac, Catanduanes Although chiffon cakes are similar to angel food cakes in appearance and texture, the addition of egg yolks and vegetable oil makes them moister and richer. Chiffon cakes are usually leavened with whipped egg whites but may contain baking powder as well. Like angel food cakes, chiffon cakes are baked in an ungreased pan to allow the batter to cling to the pan as it rises. Chiffon cakes can be frosted with a light buttercream or whipped cream or topped with a glaze. Lemon and orange chiffon cakes are the most traditional, but formulas containing chocolate, nuts or other flavorings are also common. PROCEDURE FOR PREPARING CHIFFON CAKES ❶ Preheat the oven. ❷ Sift the dry ingredients together. Add the liquid ingredients, including oil. ❸ Whip the egg whites with a portion of the sugar until almost stiff. ❹ Fold the whipped egg whites into the batter. ❺ Spoon the batter into an ungreased pan and bake immediately. ❻ Allow the cake to cool inverted in its pan. For better learning and understanding, kindly refer to the following supplemental learning references: Prades, Corazon B. (2015). Bread and Pastry Production NC II (A Self Learning Module). Mandaluyong City: Books Atbp. Publishing Corp. p. 74-76 Gabriel, Elvira V. (2012). Passion to Bake: Baking Guide for Beginners. Mandaluyong City: Books Atbp. Publishing Corp. p. 138-139 Natad, M. F. & Abellana, E.J. (2014). Basic Baking and Cake Decorating. Intramuros, Manila: Mindshapers Co., Inc. pp. 129-149 Website: Everyday Food. (2016). How to Bake a Perfect Angel Food Cake. Retrieved from https://m.youtube.com/watch?v=5pNdb5J57vs Fincher, M. (n.d.) Different Types of Cake – and How to Tell Them Apart. Retrieved from https://www.allrecipes.com/article/types-of-cakes/ Joy of Baking. (2019). Pound Cake Recipe. Retrieved from https://m.youtube.com/watch?v=ILh5N6unBlc Kimmy Kitchen. (2019). How to make a Perfect Genoise/Sponge Cake. Retrieved from https://m.youtube.com/watch?v=4o1_RFohuMw Lim, Michael. (2019). Vanilla Chiffon Cake. Retrieved from https://m.youtube.com/watch?v=V5sh188iFa8 Lim, Michael. (2016). Vanilla Sponge Cake. Retrieved from https://m.youtube.com/watch?v=A3qNcIBDhWs Moore, Jessie O. (2019). A Cakeologist’s Field Guide to Every Kind of Cake. Retrieved from https://www.mybluprint.com/article/a-cakeologists-field-guide-to-every-kind-of-cake  Republic of the Philippines Catanduanes State University Virac, Catanduanes SELF-ASSESSMENT QUESTIONS 2.1 What is the difference between cream fat cakes and whipped egg cakes? What is the primary leavening agent in cakes made with the egg foam method? How is this similar to or different from cakes made with the creaming method? What is the difference between spongecake and genoise? Activity 2.1.1 IDENTIFICATION. Identify the name of the cake being described in each statement. ____________ 1. A classic European-style cake, based on whole eggs whipped with sugar until very light and soft. ____________ 2. Cakes that are tall, light cakes made without fat and leavened with a large quantity of whipped egg whites. ____________ 3. Also known as creaming-method cakes, which begin with softened butter or shortening creamed to incorporate air cells. ____________ 4. These are made with separated egg and is primarily leavened with air. ____________ 5. These contains high ratio of sugar and liquid to flour. Activity 2.1.2 Activity: Explain the difference between the two main types of cakes, namely: creamed-fat cakes and whipped-egg cakes.