SITHCCC041 Produce Cakes - Topic 3: Cakes

Cake

A sweet, baked product.

Four Typical Cake Ingredients

Flour, sugar, eggs, and fat.

Three Optional Cake Ingredients

Flavouring, liquid (such as milk), and leaveners.

Pound Cake (Name Origin)

Traditionally made with a pound of each ingredient.

Madeira Cake (Name Origin)

Traditionally served with Madeira wine.

Chiffon Cake (Name Origin)

Named for being as light as chiffon material.

Pandan Cake (Name Origin)

Made using pandan leaf.

Fudge or Mud Cake (Name Origin)

Named for its dense and heavy texture.

Angel Food Cake (Name Origin)

Named for being exceptionally light and airy.

Two Categories of Cakes

By main ingredient/flavouring, or by method of preparation.

Sugar Batter (Creamed Method)

Sugar and fat are mixed together, then egg is slowly added.

Flour Batter Method

Sugar, fat, and flour portion are blended, then aerated egg and final flour added.

Cake Batter Temperature Limit

Mixing temperature must not equal or exceed the fat's melting point.

Ideal Cake Batter Temperature Range

Between 21°C and 24°C.

Effect of Cold Eggs on Batter

The emulsion will split or curdle.

Three Main Ingredients of Sponge Cake

Eggs, sugar, and flour.

Source of Classic Sponge Volume

Air whipped into the egg and sugar solution; no raising agents are used.

Sponge Method 1

Whole eggs and sugar are aerated, then flour is incorporated.

Sponge Method 2

Whites and yolks are separated, aerated with sugar, blended, then flour is added.

Reasons for Lining Cake Tins

Maintains shape, insulates, extends shelf life, prevents leaks, and ensures hygiene.

Greasing Emulsion

A blended mixture of fat and starch used to prepare tins.

Three Non-Paper Tin Preparation Methods

Fat with flour/almond meal, fat with sugar, or fat only.

Seven Common Cake Toppings

Water icing, fudge icing, glazes, fresh cream, fondant, crumble, and nut toppings.