Baking Cakes

Cake – a sweet baked food made from a dough or thick batter usually containing flour and sugar and often shortening eggs and a raising agent.

Basic types of Cake

1.Batter Cakes- cakes with fats.

2.Sponge Cakes- cakes without fats.

3.Chiffon Cakes-resembles the sponge cake in appearance and texture but it contains liquids fats, so it is richer.

Types of Cake	Description
A. Cakes with fat (batter type cakes)	contain hydrogenated fats (butter, margarine or vegetable shortening) delicate and tender in texture varies in flavor according to the flavorings used.
B. Plain and Rich Cakes	contain less fat, sugar & egg than rich cakes. Texture is less delicate and tender.
C. Gold and white Cakes	gold cakes contain yolks only; white cakes use egg whites only.
D. Chocolate fudge or devils food cake	use chocolate or cocoa. Generally dark in color and tender in texture.
E. Cakes without fat	contain no fat ingredients use larger proportion of eggs than batter type cakes; texture is sponge like flavor depends upon ingredients & flavors used.
F. Sponge Cakes	use whole eggs; yellow in color.
G. Angel food Cakes	use egg whites only; white in color.
H. Chiffon Cakes	use liquid shortenings often referred to as modified sponge cakes. They have the appearance and texture of sponge cakes but the richness of batter type cakes.

Forms of Cakes

1. Layer Cakes-shallow pans.

2.Loaf Cakes-loaf pans. The cakes is cooled, frosted & sliced for individual servings.

3.Sheet Cakes-large shallow pan. The cake can be cut into individual servings and frosted or rolled with spread like jelly and produce a jelly roll.

4.Cup Cakes-the cake batter is poured into muffin pans lined with paper cups.