Cake Mixing & Baking

Cake Formula Balancing

Old fashioned pound cake
Flour 100%
Sugar 100%
Butter 100%
Eggs 100%
Rules for balancing creaming
method cake
Sugar is equal to or less than
the flour
Fat equals the egg
Eggs and liquid (milk and
water) equals the flour
Rules for Balancing High-ratio
cake
Sugar is more than the flour(110-
160%)
Eggs are more than the
shortening
Liquid (water, milk, egg) is more
than sugar
 Additional Guidelines
Balance first the sugar-flour ratio, then
balance the rest of the ingredients against
these
If liquid is increased reduce the eggs &
shortening
If egg is increased, increased the
shortening
If extra milk solids are added as an
enrichment, add an equal weight of water
 Additional Guidelines
If cocoa is added, add water equals in
weight to 75 to 100% of the cocoa
If cocoa or bitter chocolate is added, the
amount of sugar maybe increased to as
much as 180% of the weight of the flour in
high ratio cake & to over 100% of the
weight of the flour in creaming method of
the cake
 Additional Guidelines
In cakes to be bake in large units, less
liquid is needed; less water will evaporate
during baking
If a liquid sugar is added (honey, corn
syrup etc) reduce other liquid slightly
If large quantity of moist ingredients are
added, reduce the liquid.
Creamed batters need less baking powder
than two-stage batters
 Pan Preparation
For high-fat cake, layer pans must be greased
with commercial pan greasing preparation; if
not available, dust the greased pan with flour
and tap out the excess
For sheet cakes, line the pan with greased
parchment
For angel food cake and chiffon cakes, do not
grease the pan.
For sponge cake layers with little or no fat,
grease the bottom but not the sides of the pan.
 Baking and Cooling
Preheat the oven
Make sure the ovens and shelves are level
Do not let pans touch each other
Bake at correct temperature
If steam is available in the oven, used it for
creamed and two-stage batter
Do not open the oven or disturb cakes until
they have finished rising and partially
browned
 Test for Doness
Shortened cakes shrink away slightly
from sides of pan
Cake is springy
A cake tester or wooden pick inserted
in center of cake comes out clean
Cooling and Removing from Pans
Cool layer cakes and sheet cakes 15
minutes in pans ant turn out while still
warm
Turn out layer cakes onto racks to finish
cooling
Cool angel food cake and chiffon cake
upside down in pans so they do not fall
back into the pans and lose volume
Cooling and Removing from Pans
To turn out sheet cakes:
1. sprinkle top lightly with granulated sugar
2. set an empty sheet pan on top, bottom-
side down
3. invert bottom pans
4. remove top pan
5. peel parchment off cake
Question
&
Answer