Module 6.3 - Shortened Cakes

Module Overview

• Course: FN 102 Principles of Food Preparation

• Instructor: Kattleya Marie Reine S. Yatco, RND

• Module: 6.3 Shortened Cakes

Learning Outcomes

By the end of this module, you will be able to:

• Describe shortened cakes and their desired qualities.

• Explain the functions of the various ingredients in making shortened cakes.

• Describe the process of preparing shortened cakes.

• Identify ways to prevent typical problems encountered in preparing shortened cakes.

Outline of Discussion

Session 1

1. Cake Classification

   • Shortened Cakes

   • Pound Cake

   • Conventional Butter Cake

   • Ingredients

2. Session 2 (Next Session)

   • Mixing Method

   • Desired Qualities

   • Storage

   • Problems in Shortened Cakes

   • Cookies

Cake Classification

• Shortened Cakes:

  • Contain fat and often include leavening agents (baking powder, steam, air).

  • Examples: pound cake, conventional cake.

• Unshortened Cakes:

  • Do not contain fat (e.g., angel food cake, sponge cake).

• Chiffon Cakes:

  • Contain both fat and egg white foam.

Shortened Cakes

• Also known as butter cakes:

  • Characteristics:

    • Contains fat (shortening or butter).

    • Leavened by:

      • CO2 (from baking powder/soda)

      • Steam (from liquids)

      • Air (introduced during creaming).

Main Classifications of Shortened Cakes

1. Pound Cake

   • Historically made with 1 pound of each ingredient (butter, sugar, eggs, flour).

   • Leavened by air and steam.

   • Characteristics:

     • Compact, tender crumb with a fine grain.

   • Recipe proportions (historically):

     • 1 lb butter = 2 cups

     • 1 lb sugar = 2.5 cups

     • 1 lb eggs = 9 large

     • 1 lb flour = 3.5 cups

2. Conventional Butter Cake

   • Leavening mainly from:

     • Baking powder/soda with buttermilk.

     • Air from creaming fat with sugar, beaten eggs.

   • Characteristics:

     • Fine grain, thin cell walls, elastic crumb.

   • Typical Recipe Example:

     • 1.5 cups sugar

     • 0.5 cups milk

     • 1 cup fat

     • 3 cups cake flour

     • 2 eggs

     • 0.5 tsp salt

     • 3 tsp baking powder

Functions of Ingredients in Shortened Cakes

1. Flour

   • Provides structure.

   • Too little leads to a weak structure; too much results in a dry, compact cake.

   • Types:

     • Cake Flour: Lower protein content, ideal for delicate baked goods; may be substituted with all-purpose flour by adjusting quantities.

2. Sugar

   • Adds sweetness, influences texture and volume.

   • Weakens structure by interfering with gluten development.

   • Traps air during creaming, aids in leavening.

   • Affects the gelatinization of starch during baking.

3. Eggs

   • Contributes volume through beaten egg whites.

   • Provides structure via coagulation of proteins.

   • Enhances texture, affecting fineness and cell structure of the cake.

   • Yolk acts as an emulsifier.

4. Fat (Shortening, Butter, Margarine)

   • Increases tenderness and contributes to leavening by incorporating air during creaming.

   • The choice of fat influences cake texture and volume.

   • Fats should be at optimal levels to prevent excess which can decrease volume and structural integrity.

Key Points

• Shortened cakes contain fat and are leavened by CO2, steam, and air.

• Examples include pound cakes and conventional butter cakes.

• Pound cake traditionally uses equal weights of butter, sugar, eggs, and flour; characterized by compact, tender crumb.

• Conventional butter cakes utilize baking powder/soda and creaming methods for leavening; characterized by fine grain and elastic crumb.

• Ingredients:

  • Flour provides structure; too little = weak, too much = dry.

  • Sugar adds sweetness and volume; interferes with gluten for tenderness.

  • Eggs contribute volume, structure, and emulsify through yolks.

  • Fat (butter, shortening) increases tenderness and affects leavening.

• Understanding functions of each ingredient is crucial in preventing common baking issues.