TLE (cakes)

• Bread


  Bread is a food made by baking dough of flour and water
• Cake


  A cake is a mixture of flour, sugar, eggs, milk and flavoring that is baked and often covered with icing. It is a bread-like food and a sweet baked dessert.

  
• Making a cake


  1. In two separate bowls, separate the egg whites from the egg yolks.

  2. In a bowl, sift flour by cups. Add salt, baking powder and 1/2 cup white sugar. Mix thoroughly. Make a well and set aside.

  3. Add the oil, egg yolks, milk, water, and vanilla to the flour mixture. Mix until well-combined.

  4. For the meringue: Beat egg whites together with the cream of tartar until bubbly. Gradually add the 1/2 cup of white sugar then beat until soft peaks form.

  5. Divide the meringue into 4 parts.

  
• Cakes may be filled, frosted and glazed. They are often decorated and associated with life's milestones -- weddings, showers, engagements, birthdays. It can also be enjoyed as a simple dessert with fresh fruits or jams or consumed as a snack.

  
• Cakes


  • Cakes lend themselves to infinite variations dependent on the proportion of their ingredients, the mixing method used, flavorings added to enhance the basic ingredients, the shapes of the pans used in baking, including cooling and storing methods

  
• Basic kinds of cakes

  • Shortened cakes
  • Unshortened cakes

  
• Shortened cakes


  • These are cakes with shortening and butter. These cakes also use chemical leavening agents.
  • Perfectly shaped with a top that is slightly rounded.
  • Thin, tender, shiny, golden-brown crust.
  • Has a moist, fine grain.
  • Tastes sweet, delicate, buttery flavored for plain.
  • Has a smooth, rich, flavor for flavored ones.
  • The grains are fine, evenly distributed and free from tunnels.
  • The texture is velvety and moist, not crumbly.
  • The cake has no bitter taste.
  • The outside layers of the cake are uniform with slightly rounded top and are free from cracks.
  • The crust is smooth and tender.

  
• Unshortened cakes


  • Also known as "foam type cakes". These kinds of cakes can be regarded as "cakes without shortening". These cakes have a high proportion of eggs to flour and no added fat, and are leavened only by the air beaten into the eggs.

  
• Types of unshortened cakes

  • Angel Cake
  • Sponge Cake
  • Chiffon Cake

  
• Angel Cake


  • Is pure white because only the egg whites are used. Only the finest cake flour should be used for these delicate cakes. The egg whites are beaten to soft peaks with cream of tartar and part of the sugar in the recipe.

  
• Sponge Cake


  • A sponge cake uses either whole eggs or yolks or a combination of both. Just like the Angel cake, the egg whites are beaten to soft peaks with part of the sugar in the recipe. A fine sponge cake should have a high volume and a spongy texture.

  
• Chiffon Cake


  • Also known as "combination type cake" since the process of making a chiffon cake is a combined process of making shortened and unshortened cake. The secret of this light and fluffy cake is that the egg whites are beaten separately from the yolks and it uses vegetable oil instead of butter. They are extremely light, tender, moist, and delicious. The oil tenderizes and keeps the cake moist.
  • The cake is slightly rounded and has no crack surface.
  • The cake is uniform and golden brown in color.
  • It has tender, feathery and velvety texture.
  • It is very light in weight but large in volume.
  • The flavor is delicately pleasing.

  
• Flourless cake


  A cake comprised of just egg foams with lots of added fat such as butter, cream cheese, cream or sour cream. This cake is typically molded in a dessert ring or springform pan then simply baked or chilled before unmolding.

  
• Petit four


  A small bite-sized confectionery or savory appetizer. It is a French word meaning "small ovens" or "small cakes". Petit fours are individual-sized pretty little cakes served usually at cocktail parties.
• Types of petit fours


  • Glazed (or glazed/iced)
  • Sale (or Salted)
  • Sec (or Dry)
• Mixing methods used in making cakes

  • Creaming
  • Folding
  • Cutting and folding
  • Sifting
  • Whipping
  • Beating

  
• Factors for successful cake baking

  • Correct recipe
  • High quality ingredients
  • Accurate weighing or measuring of ingredients
  • Correct pan size and shape
  • Use of standard measuring equipment
  • Correct baking temperature
  • No over-mixing of batter
  • Correct mixing methods
  • Placing the cake pan at the center of the oven