Types and characteristic features of cakes
- 1. cakes
- 2. • It is the most important product next to bread in our bakery industry • Cakes may be served as snacks or as desserts
- 3. Ingredients and their functions • Flour • Sugar • Fat • Eggs Optional ingredients Salt Milk Water Leaveningagents Flavour Improver fruits
- 4. Flours • Builds structure • Affects the shelf life of the cake • Adds nutritional value • Acts as a binding and as an absorbing agent • Holds other ingredients together and evenly distributes it into the cake mixture
- 5. Sugar • Is used as sweetener • Helps get soft texture and crust colour • Helps retain the moisture • Improves the shelf life • Makes the product tender • Has a mellowing or tenderizing capacity • Gives flavour
- 6. Fat • Makes the product tender • Retains moisture for a longer time • Improves the shelf life • Improves the flavour • Gives softness • Gives nutritional value • Increases the eating quality • Helps retain air during creaming operation
- 7. Eggs • Provides structure • Gives moisture andcolour • Improves the flavour, taste, andvolume • Gives nutritional value • Improves the grain andtexture quality • Gives softness • Lecithin present in the yolk acts as an emulsifier • During beating egg entraps air andbecome an aerating agents
- 8. Functions of optional ingredients
- 9. Salt • Gives the flavour and taste • The crust colour of the cake is improved by lowering the caramelization temperature of the sugar • Keeps the cake moist • Certain cakes have more sugar in the formula. Here salt helps cut down the excessive sweetness • Enhances the natural flavour of other ingredients
- 10. Milk • Helps buildthe structure • Helps bindthe flour proteins • Keeps the cake tender • Helps retain the moisture • Improves the taste andflavour • Improves the nutritional value • Contains lactose which helps give crust colous • Improves the keeping qualities, grain and texture
- 11. water • Combines all the dry ingredients together • Builds structure of cakes • Helps maintain the batter consistency • Retains moisture in the cake • Gives moistness to the products • Improves the keeping quality • Helps control the batter temperature • Helps distribute the raw materials equally in the batter
- 12. Leavening agents • Increase the volume of the products • Make the product tender and lighter • Enhance the crumb colour, softness of the texture, taste and smell (aroma) • Improves the digestion quality
- 13. Flavour • Removes the unwanted flavour from the raw materials • Increase the cake taste and flavour
- 14. Methods • Sugar batter method • Flour batter method (two -sponge method ) • Blending method • Boiled method • Sugar water method • All – in – process method • Foaming method (sponge method)
- 15. Sugar batter method Fat Fruits Fold Flour Fold Liquid (egg, milk or water, essence and colour Sugar Creaming Creaming Creaming Until it gets light white colour Until it gets bright white colour Until it gets velvetty appearance
- 16. Flour batter method (two -sponge method ) Stage 1 Stage 2 Egg and equal quantity of sugar Fat and equal quantity of flour Mix stage 2 with stage 1 Add the remaining sugar with liquids (water or milk Add the remaining flour with chemicals
- 17. Blending method Stage 1 Fat, flour baking powder and salt Stage 2 Sugar, milk and liquids (except eggs) Mix stage 2 with stage 1 Eggs
- 18. Boiled method Butter or fat and water Egg and sugar Flour 2/3 Colour and essence Mix stage 2 with stage 1 Remaining flour Stage 2Stage 1 Heat Add Beat Mix
- 19. Sugar water method Sugar + half the quantity of water then sugar Remaining ingredients except egg egg Dissolve Add Add
- 20. All – in – process method Mix all the ingredients (except oil) Oil Beat Add
- 21. Foaming method (sponge method) Egg Sugar Essence and colour Flour + baking powder Beat Add and beat till it gets forthy Mix Fold carefully
- 22. Characteristics of cake or scoring of cake External characteristics i. Volume ii. Color of crust iii. Symmetry of form iv. Crust character and v. Bloom
- 23. Internal characteristics i. Grain ii. Crumb color iii. Aroma iv. Taste v. Texture and vi. Shelf life
- 24. External cake fault and their causes Crust too dark Too small cakes A spot on cake Shrinkage of cake Cakes burst on top Cakes peak on top Cakes crack on top Cakes too thick Crust too pale
- 25. Internal cake fault and their causes Uneven texture Holes and tunnels Coarse and irregular grain Poor flavour Sinking of fruit Fruit cake crumbles when cut Pale crumb color Dense Poor keeping qualities Quick staling
- 26. Sponge cake Fatless sponge Genoese sponge Butter sponge Gel sponge
- 27. Principles involved in sponge cake preparation • Use quality ingredients and measure accurately • The beating bowl should be free from water and oil grease • Separate the eggs carefully • Use granulated sugar only • Sieve flour with dry ingredients (like baking powder, soda, and cocoa power) • Beat the eggs in a fixed speed and in the same direction • Fold genoese sponge, the fat or butter should be melted and cooled before use • During folding , the fingers should be wide and the speed should be carried equally. it minimizes the possibility of air to escape • Oil should be mixed carefully • Do not beat the batter after adding flour and oil • Use correct size of tray or mould • Sponge mould should be greased and dusted with flour or lined with butter paper • Bake sponge immediately, Do not allow standing out too long before beaking • The oven door should be closed during baking.