Kent report

• Pour batter


  Ratio of dry to liquid ingredients is 1:1. Examples: cakes, wafers, pancakes, cream puffs
• Drop batter


  Ratio of dry to liquid ingredients is 2:1. Examples: cookies, biscuits
• Conventional Method


  1. Fat is creamed and sugar is added gradually

  2. Eggs are added one at a time to the creamed mixture

  3. Sifted flour and other dry ingredients are added alternately with liquid ingredients

  4. Egg whites may be separated and beaten until slightly stiff, then folded into the butter mixture
• Muffin Method


  1. Dry ingredients are sifted together

  2. Fat or oil is added to beaten eggs in another bowl

  3. Liquid ingredients are gradually added to the dry ingredients and mixed uniformly
• One-Bowl Method


  1. Sifted dry ingredients are placed in a bowl with a well in the center

  2. Liquid ingredients are placed in the well and blended

  3. Mixing direction follows incorporation of air

  4. Beaten egg whites are folded into the batter
• Modified Conventional Method


  1. Egg yolks are separated from whites

  2. Egg whites are beaten stiff with sugar and folded into the batter
• Measuring


  • Spoon dry ingredients lightly into container until overflowing, then level with a tool
• Creaming


  • Shortening/butter should be at room temperature or slightly below
  • Sugar is added gradually until smooth and fluffy consistency is achieved
• Blending


  • Mixing dry and liquid ingredients using a spatula, rubber scraper, or wooden spoon
• Folding


  • Incorporating and retaining air in beaten egg whites into the batter with a rubber scraper
• Beating


  • Using a wire whip or whisk beater to incorporate air, especially in egg whites
• Stirring


  • Mixing ingredients by agitating with a tool in a circular motion
• Filling pans


  Pour batter about 2/3 full, allowing it to fold over itself to trap air bubbles
• Heating and cooling


  Bake in middle of oven, check doneness by inserting a tester
• Cake flour


  Has lower protein content (7-8%), very fine and velvety, superior for delicate fine-textured cakes
• Eggs


  Egg yolks provide rich, creamy flavor, egg whites provide liquid and contribute to volume expansion when beaten
• Sugar


  Provides sweetness and adds tenderness and color to the cake
• Cream of tartar


  An acid agent that stabilizes the foam and improves the texture of the crumb