CAKE IS A BAKED BATTER MADE FROM SUGAR, EGGS, SHORTENING, MILK AND LEAVENING MIXED TOGETHER IN SUCH A WAY TO PRODUCE A FLUFFY, FINE GRAINED BAKED PRODUCT. THERE ARE TWO BASIC TYPES, "BATTER TYPE" WHICH CONTAINS A HIGH PERCENTAGE OF SHORTENING AND THE "FOAM TYPE" WHICH CONTAINS LITTLE, IF ANY SHORTENING AT ALL. FROM THESE TWO BASIC MIXES, MANY VARIETIES OF CAKES CAN BE MADE.
QUALITY CAKES DEPEND ON MANY FACTORS SUCH AS INGREDIENTS USED, MIXING METHOD, BATTER TEMPERATURE, BAKING, ETC. BALANCING OF CAKE FORMULAS WILL ALSO BE DISCUSSED IN THE FOLLOWING PARAGRAPHS:
Each ingredient used in cake baking is employed for the specific characteristics it has and/or the result it has on the finished product. If these effects are understood, the ingredients may be selected with the assurance that the products produced will be good..
Flour. Flour is the primary structure builder in most cakes. The gluten formed during mixing coagulates during baking and assists in supporting the heavy weight of sugar and shortening. Cake flour used in cake baking is made from soft wheats. Flours milled for bread baking will be made from hard wheat. Cake flour should have a low protein content (7 to 9 percent). Cake flour should be properly bleached, because bleaching helps to carry more sugar and shortening as well as water during mixing. Cake flour should also have a P.H. of around 5.2 which is slightly acid. This acidity helps to mellow or soften the gluten.
Sugar. Sugar is used in cake as a sweetener. Sugar is considered a tenderizer because of its tenderizing effect resulting from the softening action on flour proteins. Sugar lowers the carmelization point of the batter, allowing the cake crust to color at a lower temperature. Sugar helps to retain moisture left in the baked cake after baking thereby keeping the cake moist and edible for several days. A portion (about 50 percent) but not all of the sugar may be replaced with sirup. When this is done, the liquid content of the sirup must be deducted from the liquid going into the mix. For example, if 50 pounds of cane sugar is to be replaced with a sirup containing 80 percent sugar solids, it will be necessary to divide 50 pounds of needed sugar solids 50, by 80 percent (the percentage of sugar solids contained in the sirup) equals 62.5 pounds of sirup to use. Multiply 62.5 pounds of sirup times 20 percent (the percentage of water in the sirup) equals 12.5 pounds of water in 62.5 pounds of sirup. Subtract 12 pounds of water from the amount of water called for in the formula so the water content of the formula will remain constant. The greater the percentage of sugar contained in the formula, the longer the cake will stay fresh. The amount to use will be covered later under formula balance. For optimum results, sugar must be completely dissolved in the batter. This is the reason why in balancing a cake formula, especially in HIGH RATIO CAKES (Cakes containing greater quantities of sugar and water than flour in the formula) water must exceed the sugar in the formula.
Salt. Salt is used primarily for taste and to tone down the sweetness.
Shortening. Shortening incorporates air in the cake batter during mixing. This air helps to obtain volume in the baked cake. It also tenderizes the cake. In making HIGH RATIO cakes, an emulsified shortening must be used to form an emulsion. Regular shortening is not capable of forming an emulsion when large amounts of sugar and liquid are used. If not enough liquid is used to dissolve the sugar, the cake will collapse in the center.
Eggs. Eggs furnish structure, moisture, flavor, color, and food value to the cake. Their most valuable contribution is structure. The proteins in the eggs coagulates during baking and assists the flour as a structure builder. Egg is the only ingredient that can be used to regulate the toughening action in a cake. If a weak flour is used, the eggs can be increased. If the percentage of shortening (a tenderizer) called for in the formula is increased, the eggs must be increased also. It is important to know the percentages of fat, moisture, and protein content of eggs when balancing cake formulas.
To get the same amount of solids when using egg whites in lew of whole eggs, the amount of egg whites would have to be increased and the moisture going into the mix must be decreased. To get the same amount of moisture when using egg yolks in lew of whole eggs, the moisture content must be increased. The amount of eggs to use in a cake formula will be discussed in formula balance.
Milk Solids. Milk solids have a binding effect on the protein of the flour, thereby increasing the toughness in a cake. A portion of the total solids in milk contain lactose sugar, which carmelizes at a low temperature (270 to 275 degrees F.). It is used to control crust color. It, along with the proteins in milk, adds food value and flavor to the cake, and helps to retain moisture in the cake. If liquid milk is used in lew of dry milk powder, it will be necessary to know the liquid content of the milk in order to make adjustments to the formula so the formula can be properly balanced. The various types of milk are composed of the following percentages of components: Fresh whole milk is composed of 8.5 percent solids; 3.5 percent butterfat; 88 percent water. Milk, Dry Whole is composed of 72 percent solids; 26 percent butterfat; 2 percent water. Milk, Solids Nonfat is composed of 97 percent solids; 1.5 percent butterfat; 1.5 percent water.
Leavening. Cakes are leavened mainly in three ways. Incorporation of air during mixing, chemically leavened and vapor pressure created in the oven. The manner of leavening depends upon the type of cake being made in regard richness of formula, consistency of batter and baking temperature. Cakes low in water and high in ennriching ingredients get a larger amount of leavening during mixing and require less chemical leaveners than cakes made from lean formulas high in liquids. In addition to leavening the cake, chemical leaveners control the eating qualities of the cake. Excess soda , for example results in an undesirable "soapy taste". Baking Soda is necessary to produce the rich red color in Devils Food Cake. However, one must be careful not to use too much soda in the formula. To produce a chocolate cake having a brown crumb color rather than a red crumb color, Baking Soda must be left out. Some types of cakes require no chemical leavening. Examples are the true Pound Cake and the Basic Sponge Cake. These two cakes are leavened entirely by physical means such as air incorporated in the batter during mixing and vapor pressure created during baking. This is the reason why these types of cakes require a longer mixing period and precise control of temperature of the batter during mixing.
Liquids. Liquids in some form is required in every cake formula. The liquid may be in the form of water, liquid milk, eggs or any other ingredient which contain water. Water has several functions in cake production. It developes the gluten, dissolves the sugar, makes the function of baking powder possible, regulates the batter consistency, and controls the temperature of the batter. It is possible to carefully regulate the water portion of the formula by figuring the liquid content of any liquid ingredient used in the batter. The amount of water going into the cake formula is partially controlled by the type of shortening used. An emulsified type shortening will carry considerably more water in the mix, thus allowing the use of more sugar such as in High Ratio Cakes The total liquids (Liquid in the form of water and the liquid contained in the eggs) should always equal or exceed the weight of the sugar in the formula, because all of the sugar in the formula must be dissolved to produce a quality cake.
Formula Balance. In order to create a cake batter that will produce high quality cakes, certain amounts of the different ingredients have to be put together in a definite sequence at controlled mixing speed, time and temperature. The general relationship of ingredients that have to be brought into balance, differ according to the type of cake to be produced. In other words, the formula balance for batter cakes differs considerably from that of the foam type cake (Sponge cake and Angel food cake). These will be discussed separately. The following general rules apply to Batter type cakes:
RULE 1. The weight of the sugar should equal or exceed the weight of the flour. There is a top limit, of course in the amount of sugar which can go into a cake. For White and Yellow Layer Cakes, 145 percent sugar-flour ratio seems to be about the generally accepted practical top limit. Higher sugar-flour ratios are possible in cakes containing cocoa or chocolate. The more cocoa or chocolate used in the formula, the higher the sugar-flour ratio can be. The amount of liquid also become significant in determining the amount of sugar to use. When RULE NO. 1 is applied and a specific amount of sugar is selected, both the amount of sugar and the amount of flour become fixed. To set up the formula, it then becomes necessary to consider the amount of shortening, eggs and liquid which can be used. As the percentage of shortening is increased, the percentage of eggs must be increased by the same amount. This is due to the fact that shortening is a tenderizer and to keep the cake from being over tenderized, additional structure in the form of eggs is needed.
RULE 2. The weight of eggs should equal or exceed the weight of the shortening. In applying this rule, the type of cake desired must be considered. For example, a true pound cake will have equal parts of shortening or butter, sugar.flour and eggs. A high ratio layer cake will have about 50 or 60 percent as much shortening as flour and the eggs should at least equal the amount of shortening in the mix. Eggs generally exceed the shortening by 5 or 10 percent. Since shortening carries air into the batter, a cake with a high percentage of shortening will be classified as a rich formula. The air carried by the shortening will result in less chemical leavening being needed.
RULE 3. The combined weight of the eggs plus the liquid, should equal or exceed the weight of the sugar. In layer type cakes, the weight of the liquids usually exceed the sugar by 20 t0 30 percent. In devils food cake, the liquids usually exceed the sugar by 40 to 50 percent. In pound cakes, best results are obtained if the liquids and sugar are nearly equal because pound cake batter needs to be slightly thicker.
SPONGE CAKE. The basic sponge cake is composed of flour, eggs, sugar, salt and vanilla. Following is an example of a Basis Spong Formula In Baker's Percent:
| Ingredients | Percent | |
| Flour, cake | 100 | |
| Sugar | 166 | |
| Eggs | 166 | |
| Salt | 3 |
Economical Sponge Cake By the addition of flour to the above Basis Formula, the following rules may be applied to produce a more economical cake: For each part of flour added, add the following: 0.75 to 1 part Sugar; 0.75 to 1 part Liquid Milk; 0.015 to 0.030 parts Baking Powder; 0.03 parts salt, and 0.01 part Vanilla.
Mixing Procedure. Heat equal parts of sugar and eggs to 110 Degrees F. Whip the egg and sugar mixture until a crease forms and remains without closing up when a couple of fingers are dragged across the top of the mixture. Dissolve the added sugar and liquid milk and add alternately with the flour when the flour is folded in (Do not overmix) when flour is folded in.
Following are examples of balancing Cake Formulas:Layer Cakes (In Baker's Percent).
| Ingredients | Minimum | Maximum | |
| Flour, Cake | 100 | 100 | |
| sugar | 100 | 145 | |
| shortening, emulsified | 30 | 60 | |
| Eggs, Whole | 30 | 70 | |
| Salt | 2 | 4 | |
| Milk, Dry Nonfat | 7 | 15 | |
| Baking Powder | 3 | 6 | |
| Liquids-water+eggs | 100 | 125 |
Pound Cake (In Baker's Percent).Ingredients Minimum Maximum Flour, Cake 100 100 sugar 100 125 shortening, emulsified 40 100 Eggs, Whole 40 100 Salt 2 3 Baking Powder 0 2 Liquids-water+eggs 100 125
Note: For White Pound Cake use Egg Whites instead of Whole Eggs and use10 t0 20 Percent more Whites than Shortening and use 2 to 4 Percent Baking Powder.
This completes the information on ingredients used in cake baking, their functions and also information on formula balance. Examples of formula balance are also included.
Cake Mixing Procedures. There are several ways to mix Batter-Type Cakes. The preferred way of mixing is the 2-stage method because of its simplicity and small chance for error. Regardless of the method used, the bowl must be scraped frequently to keep the batter smooth at all times. The shortening should be plastic, not too hard or too soft. The mixer should be started and run in slow speed until all the ingredients are combined to prevent splashing. Use the correct size bowl for the amount of batter being mixed. Have just enough batter in the bowl to cover the mixing paddle. The finished batter should be between72 and 78 degrees F.
Two-Stage Method. Carefully weigh all the ingredients.
1. Sift all dry ingredients together including the dry milk when used.. Place the shortening, dry ingredients, and about 75 percent of the water into the mixing bowl. Mix for 3 minutes at medium speed ( 2nd speed in a 3 speed machine). Scrape bowl down thoroughly.
2. Combine eggs, remaining water and vanilla. Add slowly to ingredients in mixing bowl while mixing in slow speed. Scrape bowl down again. Mix for 3 minutes in medium speed.
Streamlined Method. Place all ingredients, except eggs, in the mixing bowl.
1. Using the wire beater attachment, beat the batter at high speed for about 1 minute.
2. Add the eggs and stir in slow speed for about 1 minute. This method requires a slight reduction in baking powder (about 20 percent less) due to the greater aeration of the batter during mixing.
Sugar Water Method. Place all of the sugar and slightly half the weight of the water in the mixing bowl.
1. Agitate the mixture for about 30 seconds, or intil the sugar is dessolved. (Remember to reduce the baking powder by approximately 20 percent).
2. Add the dry ingredients and the shortening and mix until the batter is smooth.
3. Add the eggs and the remaining water, and mix until the batter is smooth.
Flour-Shortening Method (Blending Method). In the blending method, place the flour and shortening in the mixing bowl. Blend them together until the flour particles are thoroughly coated by the fat.
1. The remaining dry ingredients (sugar, salt, baking powder, and dry milk when used used) are then added and blended well.
2. About 75 percent of the liquid is added and the mixture is mixed until it is homogeneous.
3. The remaining liquid, including the eggs is added in small portions and the mixing is continued for about 5 minutes, making sure to scrape the bowl occasionally to assure a smooth batter.
Foam Type Cakes. Sponge and angel food cakes are mixed differently from batter-type cakes because is necessary to incorporate airinto the mix to obtain the desired volume. The eggs are beaten with a portion of the sugar and salt to form a foamy mass. When liquid is included in the formula, it is added gradually to the beaten egg, sugar, and salt mixture. The flour, starch when used, and the baking powder are sifted together and gently folded into the whipped mixture.
1. Sponge Cake-Regular. When whole eggs or egg yolks are used in the sponge mix, the volume will be improved if they are mixed with the sugar and salt and heated over a hot water bath to a temperature of 100 to 110 degrees F. The sugar will dissolve more readily and become more evenly distributed as when making jelly rolls. Do not overheat the eggs, because if the eggs are partially cooked, the volume of the finished product will be reduced. Beat the mixture until it is light and until it will hold a crease when a finger in drawn across the top of the batter. To aid the rolling process when making jelly rolls, a portion of the sugar can be substituted with sirup.
Angel Food Cake. Angel Food Cake is prepared from egg whites, granulated sugar, salt, vanilla and cream of tartar, and flour.
Mixing Method. (Make sure the mixing bowl and the beater are free of any grease).
1. Using a wire beater, beat the egg whites, cream of tarter, salt and vanilla until foamy. The egg whites should be fairly cool (about70 degrees F.)
2. Add approximately one-half the sugar in a slow stream, and beat to a wet peak (the foam will form a peak and will feel wet to the finger) . Note: When the peak feels dry to the finger, the mixture has been overbeaten.
3. Sift the flour and the remaining sugar 5 times and gently fold this mixture into the beaten mixture. Note: Normally the folding step is done by hand, but can be done with the machine if done very carefully. As soon as all the lumps disappears, quit folding.
4. After completing the folding step, deposit the mixture into grease free Angel Food pans and bake at about 400 Degrees F.
5. Place baked cake upside down on a wire cooling rack until thoroughly cooled before removing from the pan. If this is not done the cake will shrink and be low in volume.
1. All the ingredients except the egg whites and about one-half the sugar are mixed to form a batter. To make a lemon or orange shiffon cake, a small amount of lemon juice or orange juice may be added, or the extract can be used.
2. The egg whites, the remaining 0ne-half of the sugar the cream of tartar, and vanilla are whipped separately to form a medium peak as in Angel Food Cake. Remember that the bowl and wire attachment should be free of grease.
3. The batter which was mixed previously, is gently folded into the beaten meringue. The principle of baking is the same as for Angel Food Cake, except the oven temperature should be slightly lower, about 350- to 375 degrees F. The cake is usally baked in an Angel Food Cake pan, but can be baked in layer cake pans or sheet pans.
SMALL QUANTITY BATTER CAKE FORMULAS. CHOOSE ONE OF THE FOLLOWING MIXING METHODS WHICH WAS DISCUSSED ABOVE: (1) TWO-STAGE METHOD (2) STREAMLINED METHOD (3) SUGAR-WATER METHOD (4) FLOUR -SHORTENING METHOD (Blending method).
YELLOW CAKE FORMULA-LOW SUGAR (Equal amounts of flour and sugar.
| INGREDIENT | POUNDS | OUNCES | |
| Flour, Cake | 1 | 5 | |
| Sugar, granulated | 1 | 5 | |
| Salt | 0 | 1/2 | |
| Baking powder | 0 | 3/4th | |
| Milk, nonfat dry | 0 | 2 | |
| Shortening,emulsified | 0 | 9-3/4th | Eggs, whole | 0 | 10-1/2 |
| Water | 1 | 0 | |
| Vanilla | 0 | 0-1/2 |
HIGH RATIO YELLOW CAKE (120 PERCENT SUGAR)INGREDIENT POUNDS OUNCES Flour, Cake 3 0 Sugar, granulated 3 9-1/2 Salt 0 1-1/2 Baking powder 0 3 Milk, dry nonfat 0 2-1/2 Shortening, emulsified 1 12 Eggs, whole 1 13 Water 1 12 Vanilla 0 1-1/4
DEVILS FOOD CAKE. The mixed batter need not be rushed to the oven, because it is is stable since it contains Double Action Baking Powder.INGREDIENT POUNDS OUNCES Flour, cake 2 11-1/4th Sugar, granulated 3 9-1/2 Salt 0 1-1/4th Baking powder 0 0-3/4th Baking soda 0 1-1/2 Cocoa 0 8-3/4th Milk, dry nonfat 0 2 Shortening, emulsified 0 12 Eggs, whole 1 10 Water 2 10 Vanilla 0 1-1/4th
DEVILS FOOD CAKE. Note: Baking Soda and vinegar is used instead of Baking Powder, so this batter must be baked as soon as it is finished mixing since Soda and vinigar are not double acting.INGREDIENT POUNDS OUNCES Flour, cake 1 1 Sugar, granulated 1 6-1/2 Salt 0 1/2 Baking soda 0 3/4th Cocoa 0 3-1/2 Milk, dry nonfat 0 2 Shortening, emulsified 0 9-1/4th Eggs, whole 0 10 Water 1 1-1/2 Vinegar 0 0-3/4th Vanilla 0 0-3/4th
SPICE CAKE-HIGH RATIO(117 PERCENT SUGAR).INGREDIENT POUNDS OUNCES Flour, cake 3 0 Sugar, granulated 3 9 Salt 0 0-1-1/2 Baking soda 0 0-1/2 Baking powder 0 2 Cloves 0 0-1/2 Allspice 0 0-1/2 Cinnamon 0 1 Milk, dry nonfat 0 3-3/4th Shortening, emulsified 1 14 Eggs, whole 1 12 Water 2 0 Molasses 0 8 Vanilla 0 1-1/4th
BANANA CAKE.INGREDIENT POUNDS OUNCES Flour, cake 3 0 Sugar, granulated 3 0 Salt 0 0-1-1/4TH Baking soda 0 1-1/4TH Baking powder 0 1-1/2 Milk, dry nonfat 0 1 Shortening, emulsified 1 6 Bananas, peeled 2 12 Eggs, whole 1 8 Water 1 2 Vanilla 0 1-1/4th
GINGERBREAD..INGREDIENT POUNDS OUNCES Flour, cake 1 14 Sugar, granulated 0 11 Salt 0 0-1/2 Baking soda 0 0-3/4TH Baking powder 0 0-1/2 Ginger 0 0-1/2 Cinnamon 0 0-1/2 Shortening, emulsified 0 9 Molasses 1 8 Eggs, whole 0 8 Water 1 0 Vanilla 0 1-1/4th
SPONGE CAKE..INGREDIENT POUNDS OUNCES Sugar, granulated 1 10 Eggs, whole 1 0 Egg yolk 0 10 Salt 0 0-1/2
MIXING PROCEDURE. Place all above ingredients in mixing bowl and heat over hot water bath to 110 degrees F. Beat with wire beater until light and thick.
| INGREDIENT | POUNDS | OUNCES | |
| Sirup | o | 5 | |
| Water | 0 | 10 | |
| Vanilla | 0 | 0-1/2 |
MIXING PROCEDURE. Combine sirup, water, and vanilla and heat in a separate container over a hot water bath to 160 degrees F. Add slowly to the whipped mixture and mix 1/2 minute in slow speed.
| INGREDIENT | POUNDS | OUNCES | |
| Flour cake | 1 | 8 | |
| Milk dry non fat | 0 | 2 | |
| Baking powder | 0 | 0-1/2 |
MIXING PROCEDURE.Sift flour, milk dry nonfat, and baking powder twice, and fold into above mixture by hand. Grease layer cake pans and deposit 8 ounces of the sponge batter in each 8-inch pan. For 13 inch to 18 inch sheet pan, scale 2 pounds 12 ounces of the sponge batter in each pan. Bake at 400 degrees F for about 10 minutes. Note: To make jelly rolls, place a sheet of parchment paper on the work bench, sift a thin coating of powdered sugar on top of the paper. As soon as the cake comes out of the oven, dump the sheet of baked cake onto the sugared paper. Spread1 pound of jelly over the hot cake and roll into jelly roll.
This completes the information Cake Baking.< P>