Kinds of Cakes
1. Characteristics of Shortened Cakes
• They contain fat. (A)
• Butter cake is an example of shortened cake.
(C)
• They usually contain leavening agents. (E)
• They are tender, moist, and velvety. (F)
• They come out moist and tasty when
prepared in a microwave oven. (G)
2. How do pound cakes differ?
• They do not contain a chemical leavener.
3. Characteristics of Unshortened Cakes
• They are sometimes called foam cakes. (A)
• They contain no fat. (B)
• Angel food cake is an example of an
unshortened cake. (C)
• They are leavened by air and steam. (E)
4. How do sponge cakes differ?
• They contain the whole egg.
5. Characteristics of Chiffon cakes
• They contain fat. (A)
• They contain beaten egg whites. (B)
• They are a cross between shortened and
unshortened cakes. (C)
Matching ingredients to their function.
•
H
•
•
•
•
D
E
C
A
•
•
I
B
•
F
Gives sweetness to cakes, tenderizes the gluten, and improves the
texture of cakes.
Gives structure to a cake.
Causes a cake to rise.
Tenderizes the gluten.
Used in angel food and sponge cake to make the grain of the cake
finer and to stabilize the egg white protein.
Provides flavoring.
Improves the flavor and color of cakes and helps leaven some
cakes.
Provides moisture.
Types of Cakes
• Shortened – Contain fat.
examples: butter cake, pound cake.
• Unshortened (foam) cakes – Contains no fat.
examples: angel food cake, sponge cake
• Chiffon cake – combination of shortened and
unshortened cake.
Types of Cookies
A. Drop – example:
Chocolate Chip Cookies
B. Bar – example:
Brownies
C. Rolled – example:
Sugar Cookies or
Gingerbread men
D. Refrigerated – example:
Pillsbury Slice & Bake
E. Pressed – example:
Spritz
F. Molded – example:
Peanut Butter
Tips for making Cookies
1.
2.
3.
4.
Do not substitute margarine for butter.
Stir in nuts, chips, etc. with a wooden spoon.
Avoid overmixing.
Use vegetable spray or solid shortening to
grease cookie sheet.
5. Drop cookies 2 in. apart on shiny, aluminum
cookie sheets.
More tips:
6. Bake one cookie sheet at a time on the
middle rack.
7. Transfer baked cookies immediately to wire
rack.
8. If you don’t have wire racks, put a sheet of
waxed paper on the counter and sprinkle with
sugar.
9. Allow cookie sheets to cool before reuse.
Still more tips:
10. Dough and prepared cookies can be frozen
from 1 week to 6 months.
11. Check doneness at minimum baking time.
12. Cool cookies completely before storing.
Cake Mix Cookies
• ½ box cake mix
• 1 egg
• ¼ cup vegetable oil
• Mix all ingredients together until blended.
Drop batter by teaspoon onto a greased
baking sheet. Bake for 8-10 minutes in a 350
degree oven.