Cakes and Cookies

CHAPTER 25

CAKES AND COOKIES

I. TYPES OF CAKES

A. Shortened Cakes

1. Description

a. also known as butter or conventional cakes

b. leavened with baking powder or baking soda

c. types

i. yellow

ii. white

iii. chocolate

d. pound cakes

i. name derived from original recipe

ii. one pound each of butter, sugar, flour, and eggs

B. Unshortened Cakes

1. Description

a. also known as sponge or foam cakes

b. the major leavening agents are steam and air whipped into egg whites

C. Chiffon Cakes

1. Combination of shortened and unshortened cakes

2. Types

a. lemon chiffon

b. chocolate chiffon

II. PREPARATION OF CAKES

A. Ingredients

1. Flour

a. cake flour is chlorinated which breaks the peptide bonds resulting in

i. improved dispersion of ingredients

ii. increased swelling of starch granules

iii. improved baking quality

b. structure is provided when the starch gelatinizes and the proteins form gluten

2. Sugar

a. tenderizes through dilution of flour and delay of starch gelatinization

b. increases moisture

c. sweetens

d. increases volume

e. browning of crust

3. Fat

a. tenderness

b. volume

c. moistness

d. flavor

4. Eggs

a. provides strength in protein structure

b. increases leavening

c. emulsifies

d. color

e. flavor

5. Milk

a. hydrates ingredients

b. dissolves sugar and salt

c. provides steam for leavening

d. begins reaction with baking soda

B. Shortened Cakes

1. Type and treatment of pans

a. dull, rough surfaced pans are best because

i. absorb heat more readily

ii. allows cake to bake more quickly

iii. gives a larger volume

iv. better grain and texture

b. shiny pans

i. reflect heat causing longer periods of baking

ii. coarser grain

iii. lower volume

c. heavier pans are better

d. glass dishes require baking temperature to be lowered 25 degrees F to prevent shrunken corners

e. bottom of pan should be greased but not the sides

f. dusting the pan allows for easier removal after baking

2. Temperature / timing

a. allowing a batter to sit will decrease the volume due to carbon dioxide loss

b. pan should be filled 2/3 and immediately placed in the oven

c. when baking two pans they should be side-by-side but not touching

d. 325 – 350 degrees F is best

e. purpose of heat

i. increases volume by expanding air, steam, and CO2

ii. sets the structure by coagulating protein and gelatinizing starch

iii. cake centers become rounded due to delayed setting of structure

iv. browning of crust by Maillard reaction

3. Testing for doneness

a. cake begins to wrinkle at the edges

b. toothpick comes out clean

c. a slight touch to top of cake will spring back

d. cakes need to cool for structure to set

4. High-altitude adjustments

a. above 3000 feet

b. reduced need for baking powder

c. water vaporizes at a lower temperature

d. temperature should be increased 10 – 15 degrees

5. Microwave preparation

a. possible, but process not perfected

b. usually cook in about 10 minutes

c. greater volume

d. lack of browning

e. round pans are best

C. Unshortened Cakes

1. Angel food cake

a. ingredients

i. egg whites

ii. sugar

iii. cake flour

b. the tender texture comes from the cake flour

c. all ingredients should be at room temperature

d. sugar

i. stabilizes egg foam

ii. interferes with gluten development

iii. raises coagulation temperature of egg proteins and gelatinization temperature of starch

e. cream of tartar will be added to lower the pH which strengthens the egg whites

f. cake flour is sifted gradually over the egg white foam to prevent the foam from collapsing

2. Sponge cake

a. made from two foams

i. egg white

ii. egg yolk

b. lemon juice replaces cream of tartar

c. methods

i. egg whites are separated from egg yolks and beaten; sugar is beaten into whipped egg yolks; cake flour is folded in to egg yolks; egg whites are then folded in

ii. egg whites are beaten with cream of tartar; a syrup of 2 parts sugar and 1 part water is added; egg yolks get folded in; finally cake flour is folded in

iii. whole eggs are beaten; cream of tartar is added; sugar is slowly added; presifted flour and salt mixture is added last

3. Chiffon cake

a. more tender than angel food or sponge cakes due to added vegetable oil

b. whipped egg whites are folded into a mixture of cake flour, sugar, beaten egg yolks, and oil

c. treatment of pans – pans are left ungreased to provide traction for the batter

d. temperature / timing – high temperatures are bad because

i. toughen the cake’s structure

ii. coagulates the top of cake prematurely before all leavening has occurred

iii. may burn the crust

e. testing for doneness – surface should be lightly browned and spring back when touched

III. STORAGE OF CAKES

A. Cakes Stale Quickly

1. Icing

2. Keep covered

3. An apple in the box

4. Higher sugar content

5. Freezing

IV. TYPES OF COOKIES

A. Background

1. Cookies contain many of the same ingredients as cakes but with a much lower portion of water

2. Gluten development is hindered by the high fat content

B. Bar Cookies

1. Most fluid of all cookies

2. Brownies

C. Dropped Cookies

1. Cookies dropped from a spoon

2. Contain just enough flour to prevent excessive spreading

D. Pressed Cookies

1. Pastry bag cookies

2. Tea cookies, macaroons

E. Molded Cookies

1. Dough is heavy enough to be molded

2. Peanut butter cookies

F. Rolled Cookies

1. Dough is rolled out and cut into desired shape

2. Sugar cookies, shortbread

G. Icebox Cookies

1. Chilled dough that is sliced

2. Supermarket

V. PREPARATION OF COOKIES

A. Mixing Methods

1. Conventional cake method typically used

2. Gluten development is not as critical in cookie baking

B. Baking Cookies

1. Cookie sheets are best

2. The absence of sides allows for even air circulation

C. Temperature / Timing - 375 degrees is most common

D. Doneness

1. Cookies should be browned and the center cooked

2. Taste

VI. STORAGE OF COOKIES

A. Airtight Containers