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Classification of Cakes
Shortened Cake Unshortened Cake Hybrid Cake
Batter type cakes Foam type cakes A cake made by combining the
characteristics found in both
shortened and unshortened cake
Type of cake depends largely on Type of cake is more on eggs than
egg, milk and flour for texture flour in mixture =
Contain fat Do not contain fat Contain fat like shortened cake
and beaten egg white like
unshortened cake
Tender, moist and velvety Light and fluffy, interior is High volume but not as light as
spongy unshortened cake
Examples: Red velvet cake, Examples: Angel cake, Sponge Examples: Chiffon cakes
Pound cake, Chocolate cake cake, cake rolls
Baking Ingredients and their Functions
1. Flour – is a powdery substance produced by finely grinding grain through a process called milling. It holds
ingredients together in baking. When flour protein is combined with moisture and heat, it develops into
gluten. Different types of flours have different levels of protein. Protein determines the gluten strength of
the flour. Gluten gives the dough its shape and form.
Common Types of Flour
a. Bread Flour – has the highest amount of protein thus, has high gluten content, so it is used for breads.
Bread flour is creamy in color and is rather rough and granular. (12-14% protein)
b. Cake Flour – sometimes called soft flour as it is milled from soft white wheat. It is described as weak
because the products made from it are tender with delicate texture. (7-9% protein)
c. All Purpose Flour – is made from a combination of bread and cake flour sources and has medium gluten
strength. It is suitable for almost any baking purposes. (10-11 flour)
2. Shortening – is a 100% solid fat made from vegetable oils, almost exclusively used in baking. The taste of
the baked product depends greatly on the flavor of the shortening.
3. Sugar – a sweet soluble, crystalline organic compound that belong to the carbohydrate group of foods. It is
responsible for the attractive golden brown color of baked products. It contributes to the development of
good flavor and aroma.
Effects of Sugar on Baking
1. It tenderizes the gluten
2. It makes browner, crisper crust
3. It helps baked products stay fresh longer because it retains moisture
4. Baking Soda – leavening agent that produces CO2 gas when activated or combined with an acidic liquid
ingredient like honey, chocolate or yogurt.
5. Baking Powder - made from cream of tartar and starch, baking powder is a leavening agent which causes
your batter to rise. It has a built-in acidic ingredient so you don’t need to add anything else unlike baking
soda.
6. Milk – has definite functions in baking. The protein in milk softens moisture and adds colour and flavor to
baked goods. It gives the dough or batter strength and structure, as well as adds tenderness, flavor and
moisture.
7. Eggs – eggs perform important functions in cakes that other ingredients cannot do. Eggs are essential
because they maintain tender the structure of the cake or baked products. Eggs hold together the other
ingredients during mixing and baking.
8. Salt – salt does a couple different things in baking. For one, it helps preserve the colour and flavor of flour.
It gives a finer texture to bread and removes flatness or lack of flavor in it.