Cakes

• Cakes can be truthfully termed "food for

the gods" for cakes made from flour,

honey and milk were offered to the gods

in both the Greek and Roman civilizations

and in the Far East cults.

• Cake recipes have long been jealously

guarded.

Cleaning preparation areas

• The area you are going to be used must be clean.

• Appropriate large and small equipment must be clean.

• Hands must be washed.

• Chopping boards must be well scrubbed.

• Cracked or chipped boards should not be used for

mixing or storing

• Rinse equipment carefully after sanitising

• have a clean supply of spoons, scrapers

• Remember the three key steps when cleaning

Main contamination threats

1. Cross contamination can occur between coked and uncooked food

2. Food poisoning bacteria can be transferred through equipment

3. Many cakes involve eggs and cream that is high risk food

4. Open cuts, sores, sneezing can transfer bacteria

5. Rodents or insects can transfer bacteria

6. Food poisoning can occur through dirty surfaces

7. Contamination can occur when products are left open

8. Contamination can occur if frozen dough is not de-frost correctly

9. Incorrect waste disposal

10. Storing of products at the wrong temperature

Basic cakes and biscuitsTypes of cakes

• Cakes are divided into groups

according to the three factors

1. Cake mixture

2. The ingredients that are used to make

the cake

Different cakes (according to ingredients and method)

• INGREDIENTS:

• Cakes without fat or leavening agent:

sponge cakes. Contain flour, eggs and

• sugar. E.g. foaming, angel cakes

• Cakes containing fat/oil: short cake/pound

cake, feather cake, chiffon cake

•

MIXING METHODS1. Sponge cakes

• 1.1. Foaming or sponge method:

• Beat whole eggs and sugar to a foam, carefully fold in the flour

•

• 1.2. Angel food

• Beat egg whites and sugar to a foam, carefully fold in the flour

•

• 1.3. Chiffon method

• Prepare a batter with all the ingredients except the egg whites, beat

egg whites to a foam and carefully fold in.

•

2. High fat or shortened cakes

• 2.1. Creaming method;

• Beat fat and sugar , add eggs, add dry ingredients and liquid.

•

• 2.2. Two stage or blending method.

• Fat is blended with basic dry ingredients.

• Eggs and liquid are combined and added to the mixture in three parts.

• After each addition the blended is turned off and the sides of the bowl is

scraped clean.

•

• 2.3. Melting method

1.Sponge cake

Use to make

1.layer cakes

( more than one layer with a

filling such as cream) and

2. rolled cakes e.g. Swiss roll

( long thin cake that is rolled

up with jam or cream)

3. Roulades

( similar to Swiss roll but the

filling is not sweet mushrooms

or spinach

•made mainly with flour, egg

and sugar

•It does not have baking

powder or bicarbonate. eggs

are beaten with the sugar until

it holds a large amount of air-

called the foaming method. The

cake will drop if the air beaten

onto the mixture escapesThe more eggs you use, the higher the cake will riseit is high in egg and sugar and low in flourMelted butter can be added to the mixture to add flavour and textureIt is usually low in fat.A good sponge cake should be:(i) light and airy when it is baked(ii)soft and spongy to the touch(iii)white or golden brown in colour throughout the cake(iv)pleasant to the taste

1.Place eggs and sugar in

mixing bowl and whip on high

speed until creamy white

2. Turn mixer down to medium

speed and continue for 2 min.

3.Sift all the ingredients

4.Fold dry ingredients into egg

mixture

5.Slowly add melted butter

6. Bake immediately

Sponge cake

2.Cream methodCakes are moist an velvety in texture with fine small crumbsE.g. short cake, fruit cake and cheesecake

•made with flour, egg, sugar and fat•Baking powder or bicarbonate is used for rising•More flour than sponge cakes. Amount of flour equal to amount of sugar•Mixture is high in fat

1.Cream sugar and fat2.Add any flavourings3. Slowly add the eggs while mixing continuously4.Continue to mix and slowly add liquid and dry ingredients5. Mix until smooth- do not over mix

Butter cake

3.Short cakeCan be flavoured in may different ways such as chocolate, orange or lemonShort cake can be layered or served in a single layerCan be served plain or with icing

•Looks attractive. Straight sides with a rounded crust. Colour should be darker than the rest•Moist and delicate texture and should be sliced easily without breaking•Tastes of the main flavoring- e.g. chocolate

Creaming method

Short cake

4.Madeira cakeAlso called pound cake e.g. because it is made with a pound of flour, butter, sugar and 5 eggsTraditionally made in the shape of a loaf and can be flavored with citrus, chocolate or vanillapopular Madeira cake is the marbled cake(vanilla and chocolate)

1.Same qualities as short cake2.Delicate texture3. Good colour4. Buttery flavour

Creaming method

Madeira cake

5.Fruit cakeDifferent types of dried fruit mixturesUsually coked at a low temperature for a long time to develop the flavour

•dark in color throughout the cake•can be sliced easily•hold its shape•has a moist dense texture

Creaming method

Fruit cake

6.Instant method cakeDifferent types of cakesCake mixes that are available in the shops-wet ingredients must be added to dry ingredients from the

•Sift all dry ingredients together•Make a well in the middle and pour liquid ingredients as well as eggs into the well.•Mix well until combined- do not over mix

•Mix all the ingredients together•Ingredients used are flour, egg, sugar and fat•Baking powder or bicarbonate is added•Ingredients should be at room temperature. If butter is used it must not be melted•Follow the recipe and mixing times carefully-must not be over mixed

Instant method cake

6.1.Feather cakeuse the same instant method but a thin batter is producedBatter should be baked immediately-left to stand the heavy ingredients will sink to the bottom and the cake will be dense and not rise well

•Elastic in texture•light•looks shiny and silky

7.Two step method cakeSimilar to creaming method but easierDry ingredients and liquid added in two stepsmade with: flour, egg, sugar and fat, baking powderTwo popular cakes are chiffon and standard oil cake

1.Sift ½ dry ingredients into a mixing bowl2.Add butter and beat until smooth3. Add any flavourings4. Sift other half of the dry ingredients into the bowl5.Add half of the liquid and mix until smooth6.Mix the remaining liquid with the eggs and then add to the mixture7. mix until smooth

5. Chiffon cake

• Made according to the two step method. One bowl foam and folding in

• method.

• The batter is aerated and spongy like a sponge cake.

• CHARACTERISTICS

• Soft, airy texture

• Light and foamy

• Well risen

• Light an gold or white in colour

•

• METHOD

• .Beat egg whites well to make a foam. ( air is trapped)

• Fold sugar, oil, water, flour and baking powder into foam

•

Chiffon cake

7.2.Standard oil cakeMoist and last longer than sponge or chiffon cake-because of high amount of fatOil can be flavored with vanilla, chocolate, citrus or other fruit flavour

1. Beat eggs and sugar to a foam2. Fold in the dry ingredients and the oil

Oil cake

Quality of cake mixtures

1.CurdlingWhen eggs are not beaten quickly enough into butter and

sugar mixtures. This causes the mixture to separate and

become grainy

2.Poor quality ingredientsA mixture will not be satisfactory

3.Incorrect ratio of ingredientsMixtures will not achieve the correct taste, texture or consistency

4.OVerheating of shorteningThis will affect the flavour and taste

5.Uneven textureMixture has been over or under mixed

The flour has been beaten in instead of folded in

Main contamination threats

• Cross contamination can occur between cooked and uncooked food

• Food poisoning bacteria can be transferred through equipment

• Many cakes involve eggs and cream that is high risk food

• Open cuts, sores, sneezing can transfer bacteria• Rodents or insects can transfer bacteria• Food poisoning can occur through dirty surfaces• Contamination can occur when products are left

open• Contamination can occur if frozen dough is not

de-frost correctly• Incorrect waste disposal• Storing of products at the wrong temperature