Baking 114

Day Six

Student Objectives

• students will be able to identify a foam cake
• students will be able to describe the quality characteristics of a foam cake
• students will see angel food cake and genoise produced

The three main goals of mixing cake batter

• combine all ingredients to a smooth batter
• form air cells and incorporate in batter
• all cakes should be formed with small cell structure

unlike bread with a large cell structure

develop the proper texture in the finished product

How do we prevent curdling in cake batters

• having the ingredients too cold
• adding liquids to quickly
• adding too much liquid
• mixing the first part too quickly
• cream the fat and sugar properly
• form a good cell structure to hold the water
• using the wrong kind of fat
• using butter may upset the balance, it has water
• egg yolks contain a natural emusifier

Angel Food Method

• egg white foam base
• angel food is dry flour-sugar mixture folded into egg white
• angel food contain no fat
• whip to soft peaks not stiff
• overwhipped whites will not let the cake expand to its full volume for leavening, no baking powder
• do not grease pans only have them very clean
• scale all ingredients accurately
• room temperature or slightly warmed
• sift flour with half of the sugar
• whip egg whites to 75% volume
• add salt and cream of tartar at the beginning of the whipping process
• gradually beat in the remaining sugar to soft peaks
• fold in the sugar/flour mixture until just combined
• place in ungreased pans and bake immediately
• when baked, cool the cakes upside down to set them

Angel Food cake

• 10 1/2 ounces egg whites
• 1 tsp cream of tartar
• 1/4 tsp salt
• 5 1/3 ounces sugar
• 3/4 tsp vanilla
• 1/4 tsp almond extract
•  
• 5 1/3 ounces sugar
• 4 ounces cake flour
• bake in angel food pan at 300°F for 50 minutes
• cool upside down

Genoise

• eggs and sugar are mixed over a water bath to 110°F or until the sugar has dissolved
• improves the emulsifying properties of the eggs
• removed from heat and whipped at high speed until creamy and light in color
• then is whipped at lower speed to stabilize batter
• sifted flour is folded in and butter can be added
  • 6 eggs
  • 1 egg white
  • 5 ounces sugar
  • 1/2 teaspoon salt
  • 3 ounces cake flour
  • 3 ounces bread flour
  • 2 1/2 ounces butter melted
  • bake at 350°F convection for 15 minutes
  • let them cool completely before removing from pan

Black Forest Cake

cake should be made ahead to let the cherry flavor marry with the cake

• 1 batch of chocolate genoise
• 1 cup kirsch syrup
• 1 pound canned cherries
• 24 ounces whipped cream
• bittersweet chocolate to flake
• split the cake in 3 layers
• moisten the first layer with some syrup
• pipe whipped cream in rounds around the cake leaving room for the cherries
• place the next layer over the cream and cherries
• repeat another layer like the first
• cover top and sides with cream
• place cherries around the edge of the cake
• shave chocolate over the entire cake
• place cake in refrigerator for 25-45 minutes

Lab objectives

• students will produce an angel food cake
• glaze is optional
• students will produce a black forest cake
• covered with whipped cream
• filled with cherries
• covered with chocolate shavings

   

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