Glencoe Culinary Essentials Chapter 29 Desserts Chapter 29 Desserts 1 • There are five types of layer cakes that are distinguished by their mixing methods. • To make a successful cake, you must know how to scale and pan it properly. Section 29.2 Cakes
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There are five types of layer cakes that are distinguished by their mixing methods.
Section 29.2 Cakes. There are five types of layer cakes that are distinguished by their mixing methods. To make a successful cake, you must know how to scale and pan it properly. high-fat cake. low-fat cake. A cake that generally uses baking powder as its leavening agent. - PowerPoint PPT Presentation
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Glencoe Culinary Essentials Chapter 29 Desserts
Chapter 29 Desserts
1
• There are five types of layer cakes that are distinguished by their mixing methods.
• To make a successful cake, you must know how to scale and pan it properly.
Section 29.2 Cakes
Glencoe Culinary Essentials Chapter 29 Desserts
Chapter 29 Desserts
2
• Cakes are made of eggs, flour, sugar, fat, leavening, and flavorings.
• Cakes can be high-fat or low-fat.
Types of Layer Cakes
high-fat cakeA cake that generally uses baking powder as its leavening agent.
low-fat cakeA cake which is leavened from air that is whipped into the egg batter.
Glencoe Culinary Essentials Chapter 29 Desserts
Chapter 29 Desserts
3
Describe the five types of cakes.
Pound Cake High-fat cake; contains a pound each of butter, flour, sugar, and eggs; flavored to taste
Sponge Cake Low-fat cake; also called a foam cake; has large amounts of air whipped into the eggs to give it a light texture
Angel Food Cake Low-fat cake; a type of foam cake made with egg whites but not egg yolks; baked in tube pans
Cake Type Description
Types of Layer Cakes
Glencoe Culinary Essentials Chapter 29 Desserts
Chapter 29 Desserts
4
Describe the five types of cakes.
Chiffon Cake Low-fat cake; uses whipped egg whites to lighten the batter; egg yolks and part of the sugar are whipped to full volume, then flour is added; finally, the egg whites and the remaining sugar are folded in
High-Ratio Layer Cake Contains a high ratio of both liquids and sugar; must use a high-ratio shortening; has a tight, firm grain