What is the characteristics of the shortened and Unshortened cakes?
The basic difference shortened and unshortened cakes, is that in the former, there is a use of fat, whereas in the latter there is no use of fat. It’s just the eggs that are used as the main ingredient. The cakes made with eggs only are far more soft and moist than the ones made with fat.
What is the texture of a shortened cake?
fine texture
Shortening produces cakes with a fine texture; butter or margarine contributes flavor and color. Begin by beating the fat with an electric mixer at medium speed until it is smooth and creamy. The sugar should be added gradually (Step 1), beating well until the mixture is light and fluffy, eight to 10 minutes.
How can you tell that a shortened cake is done baking?
Any thin skewer can be used as a cake tester, but many bakers just use a simple toothpick. If you insert it into the center of the cake, it should come out clean, with no streaks of batter.
What is high fat or shortened cakes?
Cake Types
| SHORTENED CAKES: contain fat, frequently in a solid form Three basic types. | UNSHORTENED CAKES: contain little or no fat High ratio of eggs to flour and fall into three categories. |
|---|---|
| Oil cakes and Cake Mixes | #3: Oil and Fat in Addition to Egg Yolks Chiffon Genoises |
| NOTE: Flourless Cakes can be a type of foam cake. |
What are some shortened cakes?
Shortened cakes, also known as butter, conventional, or creamed cakes, are the most commonly prepared types, especially for birthday and wedding celebrations. (This group also includes oil cakes.) These are American butter cakes which typically have a moist, tender crumb and fine, even grain.
What is the difference between foam cakes and shortened cakes?
There are two main types of cakes: butter cakes (also known as shortened cakes) and foam cakes. The distinction between these two broad categories of cake is in the fat content. Foam cakes have little to no fat, and usually have a larger proportion of egg.
How does a foam cake differ from a shortened cake?
How does a foam cake differ from a shortened cake? A foam cake is mainly leavened by air trapped in a foam of beaten egg whites, whereas the main leavening agent in a shortened cake is baking powder or baking soda.
How do pound cakes differ from shortened cakes?
Shortened cake is defined as any cake made with shortening or fat. Unshortened cakes are fat free. Pound cake is made with 1 lb. of butter, flour, sugar, and eggs.
What are the example of shortened cake?
The American butter cake is an example of shortened cakes leavened with baking powder and/or baking soda. It is the first cake that I learned to bake with.
What do shortened cakes contain?
Shortening-type cakes contain shortening, margarine, or butter along with flour, eggs, a liquid, and a leavening agent, such as baking powder or soda. Shortening cakes are the basic white, yellow, chocolate, and pound cakes. A good shortening-type cake has: An uniform shape.
What kind of cakes are shortened?
What is butter cake or shortened cake?
Butter cakes, also called shortened cakes or creamed cakes, contain butter, margarine or vegetable shortening, which contribute to a finely textured, tender and moist cake.
What are shortened cakes?
Shortened cakes basically fall under the umbrella of fat-containing cakes. The ingredients used in the making of shortened cakes include all purpose flour, eggs, sugar, fats, milk, baking powder and salt etc. all these ingredients are mixed up together to form the batter of the cake.
What are the characteristics of unshortened cakes?
Unshortened cakes generally do not contain fat, they are often also called ‘foam cakes’. The texture of these unshortened cakes are light and fluffy, they consist of large volume and the interior is likely to be spongy, tender and moist.
How are short cakes leavened?
They are leavened by baking powder and/or soda and acid, as well as steam and air, and tend to be denser and very moist. All of the shortened cakes need some type of fat, eggs and leaving agent for it to come out like it is supposed to.
What is the high ratio mixing method for shortened cake?
Shortened Cakes. NOTE: The High-Ratio Mixing Method, also known as the Two-Step Mixing Method, is an alternate mixing technique used with Shortened Cakes. It is used anytime you have a high ratio cake, where the weight of the sugar in the batter is equal to or greater than the weight of the flour.